Reverse Sear, Caveman, Cowboy Butter Ribeye Recipe

Ingredients for Cowboy Butter:

  • 1 cup Melted Butter
  • 1 medium Lemon, juiced
  • 2 tbsp Minced Garlic
  • 1.5 tbsp Dijon Mustard
  • 1 tbsp Chopped Parsley
  • 1 tbsp Chopped Chives
  • 1 tsp Black Pepper
  • ½ tsp Cayenne Powder
  • Kosher Salt, to taste



  1. (Optional) Season your ribeye steaks with your favourite rub or dry brine over night
  2. The Reverse Sear Method
    1. This is an indirect cooking method. In your BBQ, have a warm zone and a cool zone (left/right or front/back). If you’re able to add smoke flavor, you can do so at this point. 
    2. Have the steak come up to the desired temperature as slowly as you can (see guide here).
    3. While the steak is cooking, we can work on the Cowboy Butter.
    4. You’re going to need the ingredients listed above: melted butter, fresh chopped parsley & chives, chopped garlic, black pepper, cayenne powder, and dijon mustard. Give that a mix.
    5. Once you’ve reached the desired doneness, it’s time to sear the steak. You’ll want to get it over a very warm flame for just a few minutes per side or until a crust forms. 
    6. Since we’re using a Charcoal grill for this recipe, we’ll be doing the Caveman Style method - placing the steak directly on the red-hot coals! Don’t worry about some of the charcoal sticking to the meat or any charcoal dust - hot coals burn clean and don’t stick (too much). The additional flavour is incredible - trust us!

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