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cowboy ribeye with cowboy butter

Smoked Reverse Seared Woodfire Ribeye with Cowboy Butter

This Woodfire Smoked Reverse Seared Ribeye recipe combines smoky, slow-cooked beef with a sizzling high-heat sear and a flavor-packed Cowboy Butter sauce. The result? Juicy, crusty, buttery perfection every single time.
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Course: Main Course
Cuisine: American
Keyword: ninja woodfire
Prep Time: 10 minutes
Cook Time: 1 hour 7 minutes
19 minutes
Total Time: 1 hour 36 minutes
Calories: 3128kcal
Author: Dad

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

Dad Dust Recipe:
  • 120G Granulated Garlic
  • 120G Granulated Onion
  • 1 tablespoon MSG

Nutrition

Calories: 3128kcal | Carbohydrates: 20g | Protein: 202g | Fat: 253g | Saturated Fat: 134g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 96g | Trans Fat: 5g | Cholesterol: 899mg | Sodium: 16174mg | Potassium: 3077mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5436IU | Vitamin C: 26mg | Calcium: 238mg | Iron: 20mg
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