Ingredients
3-4 Ribeye steaks
Avocado oil as a binder
Honey Garlic seasoning from Fire and Smoke Society
Roasted Garlic and Herb Butter
8 cloves roasted garlic
1/2 shallot diced
1 tablespoon rosemary chopped
1 tablespoon thyme chopped
2 teaspoons kosher salt
2 teaspoons Mexican chili powder
1 teaspoon black pepper
Instructions
Start off by adding two bulbs peeled garlic in olive oil and placed in the oven at 325 degrees for 25 minutes.
While the garlic is roasting, season the steaks with honey garlic seasoning and let sit at room temperature.
Get a block of unsalted butter in a bowl (make sure it is softened) and begin adding 6-8 roasted cloves of garlic, rosemary, thyme, shallots, Mexican chili powder, black pepper and salt. Mix this together and place to the side.
Set the grill up for direct grilling and sear the steaks for 60-90 seconds per side. After they form a nice crust, remove them to the indirect zone and set the vents for low and slow cooking. Let the steaks finish off on the indirect side.
When the steaks reach an internal temperature of 118-120 degrees F internally, add a tablespoon of the butter to each steak. Remove the steaks when they reach 127-128 degrees F.
Let rest for 8-10 minutes and then slice for serving!
Enjoy with family and friends!
