This recipe covers cooking a scotch steak, or as it is also known and rib eye, using the reverse sear method. It is then finished with a compound butter.

The basic principle of a reverse sear is to get the meat close to the done temperature before searing the steak at the end to add grill marks and the meaty flavors that come with that process.

A compound butter is a method of adding flavor. You can make a stick and keep it in the fridge using over multiple meals.

Recipe Directions

1. Compound Butter

2. Place the room temperature butter in a bowl then beat gently with a large spoon so you know it is soft, smooth and flowing easily.

3. Add to the butter the garlic, Parmesan, parsley, rosemary, chili, salt, and pepper. Mix well with the large spoon until well combined.

4. lay out a sheet of plastic wrap and create a line with the butter across the top. Roll the butter to create a sausage like shape. Twist the ends, making the sausage smoother and more consistent. Once completed chill until needed, it will firm up during this time allowing you to slice into rounds when serving.

5. Scotch Steak

6. Lightly salt the scotch steak on both sides.

7. The first step of a reverse sear is to slowly smoke, or in the cool side of the BBQ, bring the meat up to a near finished temperature, typically about 10 degrees below your target doneness. This takes about an hour.

8. Once the scotch steak reaches the target temperature, remove it from the BBQ to rest while you stoke the fire to get to as hot as possible.

9. When the grill is very hot place the steak on to create the desired grill marks. As the steak is almost at the correct cook temperature there is no pressure to cook the steak so it can all be done by site. When you have the grill marks at the desired color turn over. Do the same for the other side. If you prefer crossed grill marks continue the process turning 90 degrees. This takes about 10 minutes.

10. When the scotch steak has the desired doneness remove it from the grill to rest while preparing to serve, about 5 minutes.

11. To Serve

12. Place each scotch steak on the serving plate. Top with a slice of the compound butter, there will be enough heat left in the steak for it to slowly melt.