Reverse Seared 45 Day Dry Aged New York Steaks With Roasted Garlic And Herb Compound Butter From CCM Ambassador Austen Granger

One of the best ways to cook the larger cuts of Carter Country beef is the reverse sear method. Take a tip out of Chef Austen Grangers book as he walks us through his technique to achieve a perfectly cooked New York steak.


Roasted Garlic 

  • 1 head garlic
  • Olive oil
  • Kosher salt
  • Course ground black pepper

Compound Butter

  • 1 stick unsalted butter/ softened
  • 1 Tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • Kosher salt to taste
  • Course ground black pepper to taste

New York Steak

  • 2 (1.5 to 2-inch-thick) Carter Country New York Steaks
  • Kosher salt to taste
  • Course ground black pepper to taste



Roasted Garlic

  1. Preheat oven to 400°.
  2. Slice a ¼ inch off top of garlic head, drizzle with oil and season with salt and pepper.
  3. Wrap in foil and place in a shallow dish and into preheated oven.
  4. Roast until golden and soft, about 40 minutes.
  5. Squeeze cloves into medium mixing bowl.

Compound Butter

  1. Add butter, parsley, rosemary, thyme, kosher salt and black pepper to taste, to mixing bowl with roasted garlic. Mash and mix to combine.
  2. Place butter mixture onto a piece of wax paper or parchment paper.
  3. Fold one side of paper over top and roll into a tube. Twist ends to seal.
  4. Place  butter log in fridge for at least 2 hours, or until you are ready to use.


  1. Set your pellet smoker to 225F or set up your gas or charcoal grill using indirect heat to 225F.
  2. Season ribeye with kosher salt and black pepper.
  3. Place on grill and cook until steak reaches an internal temperature of 125F. Check at 45 minutes and then every 10 minutes after that. Usually takes about 1 to 1.5 hours depending on thickness of steak.
  4. Remove from grill and allow to rest for 15 minutes.
  5. Get your grill cranking to direct high heat.
  6. While your grill preheats and your steak rest, slice your compound butter into ¼ rounds and set aside.
  7. Sear steak on preheated grill for 5 minutes per side.
  8. Remove steak from grill and immediately add a few rounds of butter over the top of each steak.
  9. Allow butter to completely melt before slicing.
  10. Once butter has melted, slice and serve with sides of choice!


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