Hickory Planked Ribeye Steaks with Cowboy Butter

Ingredients · for 2 (scales to your household)

• 2 Ribeye steaks, 11/2 inch thick $19.39
• 2 tbsp Olive oil $0.36
• 3 tbsp McCormick Grill Mates® Montreal Steak Seasoning $0.48
• 1 cup Softened butter $3.42
• 1 Garlic clove $0.03
• 1 tbsp McCormick® Parsley Flakes $0.09
• 1/2 tbsp Horseradish $0.14
• 2 tsp Dijon mustard $0.28
• 1 tsp McCormick Grill Mates® Montreal Steak Seasoning $0.05
• 1 tbsp Lemon juice $0.21

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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.

Per serving