If you’re looking to up your steak game and unleash some serious flavor, this Woodfire Smoked Reverse Seared Ribeye with Cowboy Butter is your golden ticket to backyard legend status.
We’re not just tossing a steak on the grill here—we’re talking smoke, sear, and a glorious butter bomb that turns beef into bold magic.
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ThisWoodfire Smoked Reverse Seared Ribeye combines the precision of reverse searing with the smoky charm of the Woodfire grill, and tops it all off with a punchy, flavor-loaded Cowboy Butter that’s basically steak’s best friend.
What makes this recipe stand out? It's not just a technique—it's a transformation. The Woodfire Smoked Reverse Seared Ribeye method gives you unbeatable control over doneness. You smoke low and slow to perfection, then hit it hard and fast for that crusty, caramelized finish. Paired with a butter sauce that’s spicy, tangy, herby, and just the right amount of fancy, this is a steak worth writing home about (or filming a YouTube video about, obviously).
Smoked Reverse Seared Woodfire Ribeye with Cowboy Butter
Equipment
- Ninja Woodfire
- Wood Pellets
- Elevated Rack
- Pan or Large Heavy Object
- Woodfire Griddle Insert
Ingredients
Steak
- 2.16 lb Bone in Ribeye Steak Choice Grade
- 2 tablespoon Sea Salt Estimate
- 2 tablespoon Black Pepper Fresh Cracked
- 2 tablespoon Dad Dust (Granulated Garlic, Granulated Onion, MSG)
- 2 tablespoon Beef Tallow For Searing
Cowboy Butter
- 8 tablespoon Unsalted Butter Softened
- 2 tablespoon Fresh Parsley Very finely diced
- ½ teaspoon Fresh Thyme Leaves Very finely diced
- 8 Clove Garlic Finely grated/minced
- 2 teaspoon Lemon Juice
- 1 teaspoon Dijon Mustard
- ¾ teaspoon Smoked Paprika
- ½ teaspoon Worcestershire Sauce
- 1 Medium Jalapeño Very finely diced
- ½ teaspoon Salt Adjust to your taste
- ¼ TSPTSP Black Pepper Adjust to your taste
- ½ Shallot Diced
Instructions
- Set up the Woodfire: Load your pellet hopper and don't forget to do the Dad Shake! Set it to Smoker/200F(93C)/and 1 Hour 5 minutes. Hit start and let it got through the ignition and preheat sequences.
- Prep the Steak: While the woodfire is preheating season the steak liberally with salt, pepper, and Dad Dust (recipe in notes). Set the steak aside to let the salt penetrate.
- Smoke: When the woodfire says "add food" place the steak on your elevated rack, stick a probe in it and place it in the woodfire. If you are using the XL plug the probe in and then open the app. Set it for a thermometer cook, manual, 120F(49C). If you are a 3rd part probe set it to notify you at 120F(49C). If you do not have a wireless probe be ready to check the steak in 45 minutes and then interval until it reaches temp with an instant read thermometer.
- Cowboy Butter: Add all the ingredients to a bowl and mix well.
- Sear: When the steak reaches 120F(49C) take it out of the woodfire along with the rack. Turn the unit off than back on and set it to Grill/HI/20 Minutes. Do not activate the Woodfire setting. Let the woodfire FULLY preheat, mine took 13 minutes. Once the unit says "Add Food" place 2 tablespoon of beef tallow on the griddle and let it melt. Put your steak down and press it down with your hand. Place a heavy object on top to ensure full contact with the griddle. Let it sear on the first side for 2 minutes. Take the weight off and flip the steak to a DIFFERENT section of the griddle and repeat the process for 2 minutes on the second side. Now sear the edges by holding the bone and moving the steak around until the edge is nicely browned, this should take about 1 minute.
- Rest & Serve: Let your steak rest for 6 minutes, slice and cover in cowboy butter.
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!That Smoke-Then-Sear Combo Is a Game-Changer
The reverse sear technique is already a favorite among steak nerds (we say that with love), but doing it on the Woodfire grill cranks up the flavor to 11. Smoking your ribeye at 225°F (107°C) lets it soak up those glorious woodfire notes before you finish it off with a sizzling sear on high. No more dried-out steaks or guesswork about internal temps—just buttery tenderness with a crust that could win awards.
Why does this work so well? The slow smoke gives you edge-to-edge doneness, none of that grey ring of sadness you get with direct grilling. Then, when you sear at the end, you lock in juices and build that gorgeous Maillard magic. It's steak science, and it’s delicious.
The Cowboy Butter Is Ridiculously Good
Now let’s talk about the MVP of this whole operation: Cowboy Butter. This herby, garlicky, lemony, chili-flake-kissed compound butter is the flavor kicker your ribeye never knew it needed—but now can’t live without. It’s got a little Dijon tang, some smoked paprika swagger, and fresh parsley and chives to cut through the richness like a flavor machete.
You’re not just melting butter on steak—you’re drizzling a butter-based spell that makes every bite feel like a party in your mouth. Pro tip? Make extra. This stuff goes on everything—corn, chicken, bread, your fingers when no one’s looking. No judgment.
The Woodfire Smoked Reverse Seared Ribeye Method = Reliable Perfection
What sets this recipe apart from the usual steak-night suspects is how repeatable and reliable it is. The Woodfire Grill gives you consistency. Whether you’re making one ribeye or four, the process stays solid. Pop in your thermometer, set the temp, let the smoke do its thing, then sear with confidence.
Plus, you don’t need a fancy sous vide setup or a charcoal ritual with sacred coals. The Woodfire gets the job done like a pro—no steak sacrifice required. It's fast enough for a weeknight dinner and flashy enough for a Saturday cookout flex.
This Is More Than Steak—It’s a Whole Vibe
From the satisfying sizzle of the sear to the first buttery bite, this Woodfire Reverse Seared Ribeye is a full-on experience. It’s about mastering your grill, leveling up your flavors, and putting your own spin on steak night. With the smoke-infused beef and that punchy Cowboy Butter, you’re not just making dinner—you’re creating a memory. A delicious, juicy, buttery memory.
So grab your Woodfire, a fat ribeye, and a stick of butter. Dad's got this.
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