Chef Big DA high-protein masterpiece featuring a thick-cut ribeye smoked over oak, finished with a classic French emulsion infused with the essence of the fire.
Preheat your smoker to 225°F (107°C) using oak or hickory wood. Season the ribeyes generously with kosher salt and cracked black pepper on all sides.
Dry-brining the steak in the fridge for 2 hours before cooking will result in a superior crust.
Place the steaks in the smoker. Smoke until the internal temperature reaches 115°F (46°C) for a perfect medium-rare finish after the final sear.
Don't keep opening the smoker; if you're lookin', you ain't cookin'.
While the steak smokes, prepare the reduction. In a small copper saucier, combine minced shallots, white wine, and lemon juice. Simmer over medium heat until the liquid is reduced to about 1 tablespoon.
The reduction should be syrupy and intense.
Whisk in the heavy cream. Reduce heat to low and begin whisking in the chilled butter, one cube at a time, until a thick, glossy emulsion forms. Remove from heat and stir in chives. Keep in a warm spot (not hot!).
If the sauce looks like it's breaking, add a drop of cold cream and whisk vigorously.
Sear the smoked steaks in a ripping hot cast-iron skillet for 1 minute per side to develop a deep mahogany bark. Rest for 10 minutes before slicing.
Resting is non-negotiable. It allows the juices to redistribute so they stay in the meat, not on the board.
Slice the ribeye against the grain and spoon the Smoked Beurre Blanc generously over the top. Serve immediately.
The key to this dish is the emulsion. If your butter is too cold, it won't incorporate; too hot, and it will break. Aim for that perfect 'beurre' consistency. The smoke from the wood provides the 'backyard' soul to this French aristocrat of a steak.
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.