Reverse-Seared Cowboy Ribeye with Smoked Bone Marrow Herb Butter
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 5 min
A restaurant-grade 2-inch thick bone-in ribeye steak cold-smoked at 225°F (107°C) for edge-to-edge pink perfection, then seared blazing hot at 500°F (260°C) and crowned with garlic-rosemary compound butter.
Ingredients (8)
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Helpful tools for making Reverse-Seared Cowboy Ribeye with Smoked Bone Marrow Herb Butter:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Always pull a thick steak at 115°F (46°C) during the smoke phase; if you wait until 125°F (52°C), the 500°F (260°C) sear will push the steak past medium.
- ✓Pro Tip 2: Preheating a cast-iron skillet inside the Traeger delivers a true steakhouse Maillard crust that standard porcelain grill grates struggle to match.
- ✓Pro Tip 3: Clinical Nutrition Note: Grass-fed ribeye and butter provide conjugated linoleic acid (CLA) and bioavailable heme iron; pairing with rosemary reduces heterocyclic amine (HCA) formation during high-heat searing.
🧊 Storage, Freezing & Safe Reheating
Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with 1 tsp butter until 125°F (52°C) to avoid overcooking the pink center.
Frequently Asked Questions
What internal temperature should I pull the steak at if I prefer Medium doneness?
For a true Medium steak (140°F–145°F / 60°C–63°C final temp), smoke the ribeye at 225°F (107°C) until it reaches 125°F (52°C), then sear at 500°F (260°C) until the thermometer reads 138°F (59°C) before resting.
Why use avocado oil instead of olive oil for the binder?
Refined avocado oil has a neutral flavor and a 520°F (271°C) smoke point, ensuring it won't scorch or turn acrid when you crank the Traeger to 500°F (260°C) for the final sear.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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