Yippee Ki yay we are having some good-old, melt-in-your-mouth Texas cowboy rib-eye steaks on the smoker today. This is a huge piece of meat and needs to be salted and smoked on indirect heat. We used hickory and it was wonderful. Once it was done we brushed some garlic-herb butter on top and yes, it was as good as it looked!
- 1 Tablespoons of Salt
- The Cowboy Rib-eye Steak (one steak was more than enough for two)
- 3- 4 Tablespoons of Butter
- 1 -2 Cloves of Garlic
- 2 Sprigs of Fresh Rosemary and or Parsley
- Salt the steak and let it sit out for an hour before smoking.
- Set your smoker to an indirect heat but only cover half or your grill with the heat reflector. (If you do not have this option be prepared to grill it on another grill).
- Smoke until temp reaches 130 degrees
- Melt the butter garlic and herbs and brush the steak and grill it on either side at a high heat to produce a slight char on the outside.