Reverse Seared Alberta Ribeye with Garlic Parsley Compound Butter

Reverse Seared Alberta Ribeye with Garlic Parsley Compound Butter

There are a hundred ways to cook a steak. This is our favourite.

For Stampede, we're keeping things simple with premium Alberta beef from Dun Rite Cattle Producers. A thick-cut ribeye, a generous coating of Motley Que Brisket Fixx, a reverse sear over smoke, and a sizzling finish in cast iron with Motley Que Garlic Butter Grillin' Oil and our Garlic Parsley Compound Butter. No unnecessary ingredients. Just incredible beef, cooked properly.

Whether you're celebrating Stampede, firing up the smoker for the weekend, or simply treating yourself to a great steak, this reverse sear method delivers edge-to-edge doneness, an unbeatable crust, and rich buttery flavour in every bite. It's everything great Alberta beef deserves.

Why You'll Love This Recipe

  • Features premium Alberta beef from Dun Rite Cattle Producers
  • Reverse searing delivers perfect edge-to-edge doneness
  • Finished with Motley Que Garlic Parsley Compound Butter for incredible flavour
  • Simple ingredients that let the quality of the beef shine
  • Perfect for backyard BBQs, special occasions, and Stampede celebrations
  • Easy to master with consistently impressive results

Ingredients

  • 2 Dun Rite Cattle Producers Ribeye Steaks (1½ to 2 inches thick)
  • Motley Que Brisket Fixx
  • Motley Que Garlic Butter Grillin' Oil
  • 2 Motley Que Garlic Parsley Compound Butter Medallions

Instructions

  1. Remove the steaks from the refrigerator 30 to 45 minutes before cooking.
  2. Season both sides generously with Motley Que Brisket Fixx.
  3. Preheat your smoker to 225°F.
  4. Smoke the steaks until they reach an internal temperature of 110 to 115°F.
  5. Heat a cast iron skillet over high heat until it's ripping hot.
  6. Add a small splash of Motley Que Garlic Butter Grillin' Oil to the skillet.
  7. Sear the steaks for 60 to 90 seconds per side, creating a deep golden crust.
  8. Drop a Motley Que Garlic Parsley Compound Butter Medallion into the skillet.
  9. As the butter melts, tilt the skillet and continuously baste the steaks until they reach your desired internal temperature.
  10. Remove the steaks from the skillet and let them rest for 5 to 10 minutes before slicing and serving.

Internal Temperature Guide

  • Rare: 120 to 125°F
  • Medium Rare: 130 to 135°F
  • Medium: 140 to 145°F
  • Medium Well: 150 to 155°F

Tips for the Best Reverse Seared Steak

  • Choose a thick-cut ribeye at least 1½ inches thick for the best results.
  • Season generously. Thick steaks can handle more seasoning than you think.
  • Use an instant-read thermometer instead of relying on cooking times.
  • Let the steak rest before slicing to keep every bite juicy.
  • Baste continuously once the compound butter melts to build flavour and help develop an incredible finish.

What to Serve with Reverse Seared Ribeye

This steak is the star of the plate, but if you're building the ultimate Alberta BBQ, pair it with:

  • Crispy roasted potatoes
  • Garlic mashed potatoes
  • Grilled mushrooms
  • Caesar salad
  • Creamy potato salad
  • Fresh dinner rolls

Or skip the sides entirely and let the steak steal the show.

When you start with premium Alberta beef from Dun Rite Cattle Producers, there's no need to overcomplicate dinner. A little smoke, a ripping hot cast iron, Motley Que Brisket Fixx, and a melting Garlic Parsley Compound Butter Medallion are all it takes to create a steak that's worthy of Stampede, worthy of Alberta, and worthy of your grill.

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