Ingredients
Scale
- Ribeye Steak
- 4 slices of bacon
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tbsp green onions
- 1 head of garlic
- 1 stick unsalted butter
- 2 tbsp SPG (salt, pepper, garlic blend)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp crushed red pepper
Instructions
- Season the ribeye with salt, pepper garlic blend on all sides
- Char the green onions then place the steak on the smoker at 225°F for 45 minutes
- Assemble compound butter by combining in a bowl: butter, crispy bacon, roasted garlic, rosemary, thyme, green onions, salt, pepper, crushed red pepper.
- Mix the ingredients then place in plastic wrap and roll it into a stick of butter. Place in the fridge for 15-20 mins until it hardens then cut into slices.
- Once the steak reaches an internal temp of 115°F, sear it over direct heat on both sides.
- Remove it from the grill once it reaches an internal temperature of 128°F
- Place 2 slices of the bacon compound butter on top and let it rest for 15 minutes.
- Slice against the grain and enjoy every single bite!
- Prep Time: 15 minutes
- Cook Time: 1 hour