Reverse Seared Ribeye with Cowboy Butter #steak #beef

[SmokePointQ]

Reverse Seared Ribeye With Cowboy Butter

🥩- Ribeye
🧂- @lanesbbq
🌡️- @meatermade

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 1 clove garlic, finely minced
• 1/2 tablespoon fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1/2 tablespoon finely chopped fresh parsley
• 1/2 tablespoon finely chopped fresh chives
• 1/2 tablespoon finely chopped fresh tarragon
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (preferably Texas Pete® Original Hot Sauce)
• Zest of 1/2 lemon

Instructions:

1. Prepare the Butter Base:
• In a medium mixing bowl, add the room temperature butter. Using a fork or a whisk, beat the butter until it’s smooth and creamy.
2. Add the Aromatics and Flavorings:
• Add the minced garlic, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, black pepper, and sea salt to the butter. Mix thoroughly until all the ingredients are well incorporated.
3. Incorporate Fresh Herbs:
• Gently fold in the chopped parsley, chives, and tarragon, ensuring even distribution throughout the butter mixture.
4. Enhance with Additional Flavors:
• Stir in the Worcestershire sauce, hot sauce, and lemon zest. Mix until evenly combined.
5. Shape the Butter:
• Lay a piece of plastic wrap or parchment paper on a flat surface. Spoon the butter mixture onto the center and shape it into a log. Wrap tightly, twisting the ends to secure.
6. Chill:
• Place the wrapped butter log in the refrigerator for at least 1 hour, or until firm. For quicker results, you can place it in the freezer for 20-30 minutes.