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Ribeye with Texas Butter

  • Beef
Time1 Hour Serves2-3 CuisineAmerican
Ribeye with Texas Butter

Low and slow bone-in ribeye finished with a hard sear over coals, loaded with bold Texas seasoning and melting Texas butter. Big crust, juicy centre and full on steakhouse BBQ flavour done right.

ingredients

  • 1 large bone-in ribeye steak (about 1–1.5 kg)
  • Sea salt, to taste
  • 150 g unsalted butter, softened
  • 3–4 tbsp Texas steak seasoning (or your favourite steak rub)
  • Optional: extra Texas steak seasoning for searing
  • 1 head romaine or gem lettuce, halved lengthwise

Buy the items

Texas Ultimate Steak Rub
Texas Ultimate Steak Rub
230g £8.99
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Directions

  1. Pat the ribeye dry with kitchen paper. Season all sides lightly with sea salt.
  2. Set up your Kamado Joe (or similar ceramic grill) for indirect cooking at 110°C (230°F). Place the steak inside and cook gently until it reaches about 50°C (122°F) internal temperature.
  3. In a small bowl, combine the softened butter with 3–4 tbsp Texas steak seasoning. Mix until smooth, then set aside.
  4. Remove the steak from the grill and crank up the heat. Open vents and prepare for direct grilling. Place the ribeye directly over the hot coals and sear on all sides, adding a sprinkle of extra Texas seasoning as it cooks. Aim for a deep, caramelised crust.
  5. Transfer the steak to a board. Spread a generous knob of Texas butter over the hot meat. Let it rest for 5–10 minutes while the butter melts into the steak.
  6. Slice down the bone with a sharp knife to reveal a pink, juicy interior.

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