Wood-Fired Ribeye Masterpiece with Cowboy Butter

If you’re looking to dramatically elevate your steak game and unleash some serious flavor, this Woodfire Smoked Reverse Seared Ribeye with Cowboy Butter is your ultimate guide to achieving backyard legend status. Prepare to impress everyone with a steak that boasts a perfect smoky depth, an incredible crust, and a rich, herbaceous butter that ties it all together.

Woodfire Smoked Reverse Seared Ribeye with Cowboy Butter, sliced and garnished — Smoky, juicy cowboy ribeye with a generous dollop of cowboy butter.

We’re not just tossing a piece of beef on the grill here; we’re orchestrating a culinary symphony involving the low-and-slow kiss of wood smoke, the intense sizzle of a perfect sear, and a glorious butter bomb that transforms a great ribeye into an unforgettable, bold masterpiece.

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Unlocking Unforgettable Flavor: The Woodfire Smoked Reverse Sear Advantage

This Woodfire Smoked Reverse Seared Ribeye recipe expertly combines the precision of reverse searing with the authentic smoky charm of a dedicated Woodfire grill. The entire experience is then crowned with a punchy, flavor-loaded Cowboy Butter that truly becomes the steak’s best friend. This isn’t merely a technique; it’s a culinary transformation that promises consistent, mouth-watering results every time you fire up your grill.

The Art of the Reverse Sear: Precision Meets Perfection

The reverse sear method, already a revered favorite among steak enthusiasts for its ability to deliver unparalleled edge-to-edge doneness, reaches new heights when executed on a Woodfire grill. By smoking your ribeye at a lower temperature, typically around 200-225°F (93-107°C), you allow the thick cut of meat to slowly and gently come up to temperature. This slow cooking phase ensures that the steak cooks evenly from the center to the edge, eliminating the dreaded “grey band” that often plagues conventionally grilled steaks.

Once the internal temperature is just right, the steak is removed and then subjected to an intense, high-heat sear. This rapid charring creates an exquisite, caramelized crust—the Maillard reaction at its finest—without overcooking the interior. The contrast between the tender, juicy core and the crisp, flavorful exterior is what makes the reverse sear technique truly exceptional. With the Woodfire, this method not only grants you unbeatable control over doneness but also infuses every fiber of the meat with a profound smoky aroma before that final, sizzling finish.

Infusing Flavor: The Magic of Woodfire Smoking

The Woodfire grill is specifically designed to impart deep, authentic wood-fired flavor that conventional grills can only dream of. During the initial low-and-slow smoking phase, the ribeye acts like a sponge, absorbing the aromatic compounds from the wood pellets. This process doesn’t just add a superficial smoky taste; it integrates the wood flavor into the very essence of the beef, creating a complexity that’s both rustic and refined. The gentle smoke also helps to tenderize the meat further, breaking down connective tissues and ensuring a buttery texture.

This dual-stage cooking—smoke then sear—is critical. The smoke phase builds a robust flavor foundation and ensures even internal cooking, while the high-heat sear delivers that crucial textural contrast and a delectable crust. No more dried-out edges or guesswork about internal temperatures; just consistent, buttery tenderness with a crust that could easily win awards. It’s steak science, elevated and incredibly delicious, making this method reliable for both seasoned grill masters and aspiring backyard chefs.

The Secret Weapon: Crafting the Ultimate Cowboy Butter

Now, let’s talk about the unsung hero, the true MVP of this entire operation: Cowboy Butter. This isn’t just any compound butter; it’s a meticulously crafted blend of fresh herbs, pungent garlic, bright lemon, a hint of spicy chili flake, and a multitude of other savory elements. It’s the flavor kicker your ribeye never knew it needed, but now, once you’ve tried it, you simply can’t live without. Every component plays a vital role in creating a harmonious, multi-layered flavor profile that perfectly complements the rich, smoky beef.

A Symphony of Savory, Tangy, and Spicy Notes

The foundation of our Cowboy Butter is softened unsalted butter, allowing all the other ingredients to meld together seamlessly. Fresh parsley and thyme provide an earthy, herbaceous backbone, adding vibrant color and a burst of freshness. Finely grated garlic cloves deliver a potent, aromatic punch that permeates every bite. A squeeze of fresh lemon juice cuts through the richness of the butter and the steak, adding a much-needed tangy brightness that awakens the palate.

Dijon mustard contributes a subtle, piquant tang and a creamy texture, while smoked paprika introduces a smoky depth that echoes the Woodfire grill, enhancing the overall barbecue experience. Worcestershire sauce adds a touch of umami and savory complexity, making the butter even more addictive. For a gentle kick, a finely diced jalapeño is incorporated, providing a controlled heat that doesn’t overpower but rather excites the taste buds. Finally, diced shallots add a delicate, sweet oniony note that rounds out the flavor profile beautifully. This compound butter isn’t merely a topping; it’s a savory condiment that transforms each mouthful into a party of flavors.

Beyond Steak: Versatility of Cowboy Butter

While Cowboy Butter is undeniably perfect for slathering over a freshly sliced ribeye, its incredible flavor profile makes it astonishingly versatile. Once you’ve made a batch, you’ll find yourself reaching for it constantly. Imagine it melting over roasted corn on the cob, elevating grilled chicken breasts, or even simply spreading it on crusty bread for an instant gourmet appetizer. It’s fantastic with baked potatoes, grilled vegetables, or stirred into mashed potatoes for an extra layer of richness.

Pro tip: always make extra! This flavorful butter can be prepared in advance and stored in the refrigerator for several days, or even frozen for longer keeping. Just bring it back to room temperature before serving for the best texture and flavor dispersion. Trust us, there’s absolutely no judgment if you find yourself sneaking spoonfuls straight from the bowl when no one’s looking. It’s that good!

Your Guide to Steak Perfection: The Woodfire Smoked Reverse Seared Ribeye Recipe

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.

Course: Main Course | Cuisine: American | Keyword: Ninja Woodfire

Prep Time: 10 minutes | Cook Time: 1 hour 7 minutes | Total Time: 1 hour 36 minutes

Calories: 3128 kcal | Author: Dad

Equipment

Ninja Woodfire Grill
Wood Pellets (for smoking)
Elevated Rack (for smoking steak)
Heavy Pan or Object (for searing press)
Woodfire Griddle Insert
Meat Thermometer (probe or instant-read)

Ingredients

Steak

2.16 lb Bone-in Ribeye Steak, Choice Grade (about 1.5 to 2 inches thick)
2 tablespoon Sea Salt (estimate, adjust to preference)
2 tablespoon Freshly Cracked Black Pepper (estimate)
2 tablespoon Dad Dust (Granulated Garlic, Granulated Onion, MSG – see notes for recipe)
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 cloves Garlic, finely grated or minced
2 teaspoon Lemon Juice (freshly squeezed)
1 teaspoon Dijon Mustard
¾ teaspoon Smoked Paprika
½ teaspoon Worcestershire Sauce
1 Medium Jalapeño, very finely diced (seeds removed for less heat, optional)
½ teaspoon Salt (adjust to your taste)
¼ teaspoon Black Pepper (adjust to your taste)
½ Shallot, finely diced

Instructions

Prepare the Woodfire Grill: Load your pellet hopper with your preferred wood pellets. Perform the “Dad Shake” (gently shaking the grill to settle pellets) for even burn. Set your Ninja Woodfire to Smoker mode at 200°F (93°C) and set the timer for 1 hour and 5 minutes. Press start and allow the grill to complete its ignition and preheat sequences until it prompts “Add Food.”
Season the Ribeye: While the Woodfire grill is preheating, liberally season your ribeye steak on all sides with sea salt, freshly cracked black pepper, and Dad Dust. Ensure a good, even coating. Let the seasoned steak rest at room temperature while the grill preheats, allowing the salt to penetrate the meat and enhance flavor.
Begin Smoking: Once the Woodfire grill signals “Add Food,” carefully place the seasoned ribeye on an elevated rack within the grill. Insert a meat probe into the thickest part of the steak, avoiding the bone. If using a Ninja Woodfire XL with the app, set it for a thermometer cook, manual, with a target internal temperature of 120°F (49°C). If using a third-party wireless probe, set it to alert you at 120°F (49°C). If you don’t have a wireless probe, begin checking the steak with an instant-read thermometer after approximately 45 minutes, then at shorter intervals until it reaches the target temperature.
Prepare Cowboy Butter: While the steak is smoking, combine all Cowboy Butter ingredients (softened unsalted butter, parsley, thyme, garlic, lemon juice, Dijon mustard, smoked paprika, Worcestershire sauce, jalapeño, salt, pepper, and shallot) in a medium bowl. Mix thoroughly until all ingredients are well incorporated and the butter is uniform. Set aside.
High-Heat Sear: When the ribeye reaches an internal temperature of 120°F (49°C), carefully remove it from the Woodfire grill along with the elevated rack. Turn the Woodfire unit off, then immediately back on. Set it to Grill mode on HIGH heat for 20 minutes. Crucially, *do not* activate the Woodfire (smoke) setting for this stage. Allow the grill to FULLY preheat to its maximum temperature; this typically takes around 13 minutes, but wait for the “Add Food” prompt.
Once preheated, place 2 tablespoons of beef tallow onto the hot griddle insert and let it melt and shimmer. Carefully place your smoked ribeye onto the griddle. Using your hand (with a heat-resistant glove, if desired) or a heavy object (like a cast-iron pan), press down firmly on the steak to ensure maximum contact with the griddle surface. Sear the first side for 2 minutes. Remove the weight, flip the steak to a *different, fresh hot section* of the griddle, and repeat the pressing and searing process for another 2 minutes on the second side. Finally, use tongs to hold the steak by its bone and sear all the edges, rotating the steak until each edge is deeply browned and caramelized, about 1 minute in total.
Rest and Serve: Immediately after searing, transfer the ribeye to a cutting board. Let the steak rest undisturbed for 6-10 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. Once rested, slice the steak against the grain into desired portions and generously dollop or spread the prepared Cowboy Butter over each slice. Serve immediately and enjoy your perfectly cooked, flavor-packed ribeye!

Video

Notes

Dad Dust Recipe (Universal Flavor Enhancer):

120g Granulated Garlic
120g Granulated Onion
1 tablespoon MSG (Monosodium Glutamate, for extra savory depth)

Combine all ingredients and mix thoroughly. Store in an airtight container. This rub is fantastic on virtually any cut of beef, pork, or even chicken.

Nutrition

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Frequently Asked Questions for Woodfire Ribeye Success

What kind of ribeye should I use?: For the best results, opt for a thick-cut, bone-in ribeye, ideally 1.5 to 2 inches thick. Look for good marbling, which indicates a higher fat content that will render beautifully during smoking and searing, ensuring a juicy, flavorful steak. Choice grade is excellent, but Prime will elevate it even further.
Can I use a boneless ribeye?: Absolutely! The method remains the same. A boneless ribeye might cook slightly faster, so keep a close eye on your internal temperature during the smoking phase.
What wood pellets are best for ribeye?: Hickory, oak, cherry, or a competition blend are all excellent choices for beef. Hickory provides a strong, classic smoke flavor, while cherry adds a subtle sweetness and a beautiful mahogany color. Experiment to find your personal preference!
How do I know when my steak is done?: An accurate meat thermometer is your best friend. For a perfect medium-rare, aim to pull the steak from the smoke at 120°F (49°C) before searing. After searing and resting, the internal temperature will rise to about 130-135°F (54-57°C). For medium, target 125-130°F (52-54°C) before searing.
Why is resting the steak so important?: Resting allows the muscle fibers of the steak to relax and reabsorb the juices that have migrated to the center during cooking. If you cut into the steak too soon, those precious juices will spill out, leaving you with a drier, less flavorful piece of meat. A 6-10 minute rest is crucial for maximum juiciness and tenderness.
Can I make Cowboy Butter in advance?: Yes! Cowboy Butter can be made several days ahead and stored in an airtight container in the refrigerator. For best results, let it come to room temperature for about 30 minutes before serving so it’s soft and spreadable.

Elevate Your Steak Game: Why This Recipe Stands Out

What truly sets this Woodfire Smoked Reverse Seared Ribeye recipe apart from your usual steak-night suspects is its consistent and repeatable perfection. The Ninja Woodfire Grill provides unparalleled control and consistency, making it easy to achieve professional-grade results whether you’re cooking for one or feeding a crowd. The integrated thermometer and precise temperature control eliminate much of the guesswork typically associated with grilling, allowing you to focus on enjoying the process.

You don’t need a fancy sous vide setup or a complex charcoal ritual to master this dish. The Woodfire handles the smoking and searing with remarkable efficiency, delivering a consistently juicy interior and a spectacular crust without any steak sacrifice required. It’s fast enough to prepare for a special weeknight dinner and impressive enough to be the centerpiece of a celebratory Saturday cookout. This method simplifies advanced grilling techniques, making them accessible to everyone and ensuring a flawless steak every single time.

More Than Just a Meal: Creating Lasting Memories

From the satisfying sizzle of the searing ribeye to the very first buttery bite, this Woodfire Smoked Reverse Seared Ribeye is a full-on culinary experience. It’s about more than just cooking; it’s about mastering your grill, elevating your flavor profiles, and putting your unique spin on steak night. The deep, smoke-infused beef paired with that vibrant, punchy Cowboy Butter creates a symphony of tastes and textures that will linger long after the last morsel is savored.

When you present this steak, you’re not just serving dinner; you’re crafting a memory. A delicious, juicy, tender, and intensely buttery memory that will be talked about for weeks to come. So, gather your Woodfire grill, select a magnificent ribeye, and get ready with that stick of butter. As Dad always says, “Dad’s got this,” and with this recipe, so do you!

Essential Gear & Resources:

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Woodfire Grill Liners:
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Thermapen ONE (Instant-Read Thermometer – highly recommended):
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RFX Wireless Thermometer (for constant monitoring):
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Inkbird Wireless Thermometer (another great wireless option):
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