Chef Big DA primal Texas-sized ribeye smoked over post oak and finished with a sophisticated Italian Barolo wine reduction and bone marrow butter.
Preheat your offset smoker to 225°F using post oak. Season the ribeyes aggressively with kosher salt and coarse black pepper on all sides, including the edges.
Place the steaks on the smoker, as far from the firebox as possible for even heat. Smoke until the internal temperature reaches 115°F.
Use a Thermapen; pull them exactly at 115°F for a perfect medium-rare finish later.
While the steak smokes, melt 2 tbsp butter in a small saucier over medium heat. Sauté shallots until translucent, then add the Barolo wine. Raise heat and reduce by half.
Whisk the beef demi-glace into the wine reduction. Simmer until the sauce coats the back of a spoon (nappe consistency). Strain through a chinois and keep warm.
Heat a heavy cast-iron or carbon steel skillet over high heat until it starts to smoke. Add a high-smoke-point oil (like avocado oil) to the pan.
Sear the smoked steaks for 60 seconds per side to develop a hard crust. Drop in the remaining 4 tbsp butter, smashed garlic, and rosemary.
Tilt the pan and continuously baste the steaks with the foaming aromatic butter for another 60 seconds until the internal temp hits 128°F.
This is where the magic happens—don't fear the butter.
Remove steaks from the pan and let them rest on a wire rack for at least 10 minutes. Carve and drizzle generously with the Barolo reduction.
The key here is the 'Reverse Sear' on the smoker. We’re taking a thick-cut ribeye, bathing it in clean oak smoke until it hits 115°F internal, then finishing it in a screaming hot copper pan with a literal mountain of butter. The Barolo reduction provides the necessary acidity to cut through that beautiful fat. Do NOT skip the resting period—10 minutes is the difference between a masterpiece and a tragedy.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.