Hickory Planked Ribeye Steaks with Cowboy Butter

Hickory Planked Ribeye Steaks with Cowboy Butter

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 20 min to 30 min
  • 2 portions



Cowboy Butter


  1. Preheat your grill for a two zone cooking – having hot coals covering one half of the cooking area and nothing on the other;
  2. Brush the steaks on both side with olive oil, then generously season with McCormick Grill Mates® Montreal Steak Seasoning; Let the steaks rest at room temperature for about 30 minutes;
  3. Make the cowboy butter: Combine all Cowboy Butter ingredients into a bowl then place on a parchment paper and roll into a log; Refrigerate for at least 10 minutes before serving;
  4. Char the hickory planks: Place each plank face side down directly over hot coals for about 3 minutes per side; You want the planks to get darker but not to catch fire;
  5. Revert the planks face side up and move over indirect heat; Lay each steak on top of the planks and close the lid; Cook at 250°F for about 20 minutes or until the internal temperature of the steaks reaches 105°F using an instant read thermometer;
  6. Reverse sear the steaks by placing them over direct heat for 1 minute per side, or until desired doneness;
  7. Remove the steaks from the grill; Cut two ¼ inch thick slices of cowboy butter and place on top of each steak; Let the steaks rest for 10 minutes before serving; Enjoy.

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