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.
INGREDIENTS:
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
COOKING DIRECTIONS:
Roasted Garlic
- Preheat oven to 400°.
- Slice a ¼ inch off top of garlic head, drizzle with oil and season with salt and pepper.
- Wrap in foil and place in a shallow dish and into preheated oven.
- Roast until golden and soft, about 40 minutes.
- Squeeze cloves into medium mixing bowl.
Compound Butter
- Add butter, parsley, rosemary, thyme, kosher salt and black pepper to taste, to mixing bowl with roasted garlic. Mash and mix to combine.
- Place butter mixture onto a piece of wax paper or parchment paper.
- Fold one side of paper over top and roll into a tube. Twist ends to seal.
- Place butter log in fridge for at least 2 hours, or until you are ready to use.
Ribeye
- Set your pellet smoker to 225F or set up your gas or charcoal grill using indirect heat to 225F.
- Season ribeye with kosher salt and black pepper.
- 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.
- Remove from grill and allow to rest for 15 minutes.
- Get your grill cranking to direct high heat.
- While your grill preheats and your steak rest, slice your compound butter into ¼ rounds and set aside.
- Sear steak on preheated grill for 5 minutes per side.
- Remove steak from grill and immediately add a few rounds of butter over the top of each steak.
- Allow butter to completely melt before slicing.
- Once butter has melted, slice and serve with sides of choice!