Butter Basted Ribeye

with Cornhuskers Sauce

prep

10 MIN

cook

VARIES

feeds

2

Thick cut ribeye steaks served with cornhuskers sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.

Ingredients

1 - 10.75 oz can of condensed tomato soup

1 cup vegetable oil

1/2 white sugar

1/2 cup vinegar

1 teaspoon dry mustard powder

1 teaspoon salt

1 teaspoon celery seeds

1/4 teaspoon course ground black pepper

1/4 teaspoon garlic powder

3 ears of corn on the cob, smoked and seared, kernels removed from cob

2 serrano peppers, tops removed and seeded


2 thick cut Ribeye steaks

Salt and pepper to taste

4 Tablespoons Butter

6-8 garlic cloves


2 thick cut Ribeye steaks

Salt and pepper to taste

4 Tablespoons Butter

6-8 garlic cloves

1 - 10.75 oz can of condensed tomato soup

1 cup vegetable oil

1/2 white sugar

1/2 cup vinegar

1 teaspoon dry mustard powder

1 teaspoon salt

1 teaspoon celery seeds

1/4 teaspoon course ground black pepper

1/4 teaspoon garlic powder

3 ears of corn on the cob, smoked and seared, kernels removed from cob

2 serrano peppers, tops removed and seeded


Instructions

Cornhuskers Sauce

step 1

Put all ingredients into a blender and blend until smooth. For best flavor refrigerate overnight. Adjust seasoning as needed.

Ribeye Steak

Step 1

Preheat pellet grill to high smoke.

Step 2

Wash and pat dry steaks. Then season them with salt and pepper to taste. Don't be afraid to add more salt than you think is necessary.

step 3

Place steaks on pellet grill and smoke until internal temperature is about 20 °F under desired finish temperature. When steaks get close to temperature on the pellet grill, preheat sidekick or cast iron skillet to high heat.

Step 4

Melt butter in skillet, add rosemary and garlic. Place each steak on skillet for about 30-60 seconds, infusing the steak with the butter and rosemary. Then turn the steaks and repeat the process. Use a meat probe thermometer to sear to the desired temperature.