Smoke ribeye caps low until they hit 135°F, then top with garlic-pepper butter that melts into the crust
Ingredients
Ingredients
- FOR THE RIBEYE CAP:
- 4 ribeye caps
- Casa M Spice Co® Uncontrolled Cattle Drive®
- FOR THE COMPOUND BUTTER:
- 1 stick salted butter, room temperature (to soften)
- 12 cloves garlic, minced 2
- 1 Tablespoon black pepper, freshly ground
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
Method
-
01
Preheat smoker to 200°F
15 minSmoker heats while you prep the meat.
-
02
Season ribeye caps with Cattle Drive spice
3 minCoat each cap generously on all sides, making sure the spice hits every surface including the edges where the crust will form—you're looking for an even, rusty-brown layer that'll caramelize in the smoke.
-
03
Smoke ribeye caps to 135°F internal
1h mAbout 1 hour; check internal temp at 50 minutes.
-
04
Mix compound butter with garlic and spices
5 minCan be done while ribeyes smoke; leave at room temp.
-
05
Rest ribeye caps for 20-30 minutes
25 minPrevents compound butter from melting instantly.
-
06
Slather ribeye caps with compound butter
3 minCoat top only if using very high heat setup.
-
07
Sear ribeye caps over very high heat
6 minCaramelize outside and melt butter; pull at 130-140°F.
-
08
Rest ribeye caps for 10 minutes
10 minInternal temp will rise to 135-145°F.
-
09
Slice and serve while hot
3 minCut against the grain into half-inch slices so the butter soaks right in, and get them plated while the heat's still alive—the compound butter should hit the meat warm enough to pool into those smoke-kissed cracks.
From Mike's Notebook
Pull the ribeye at 135°F internal—it'll climb to 145°F after resting, not past medium-rare.
Room-temperature compound butter melts into the crust without cooling down the seared meat.
Rest 20-30 minutes after smoking but before searing; hot meat seizes the butter instead of absorbing it.
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