Chef Big DA high-protein masterpiece featuring a thick-cut ribeye reverse-seared with hickory smoke and finished with a decadent roasted bone marrow and herb butter.
Preheat your smoker to 225°F (107°C) using hickory wood. Season the ribeyes generously with salt and pepper.
Dry-brining the steak in the fridge for 2 hours before this step improves the bark.
Place the steaks and the bone marrow bones (cut side up) in the smoker. Smoke until the internal temperature of the steak reaches 115°F (46°C) for medium-rare.
The marrow is done when it's bubbling and soft like jelly.
While the steak smokes, scoop the warm marrow into a bowl and whip it with the softened butter and a pinch of salt. Set aside.
Use a whisk for a light, aerated texture.
Heat a cast-iron skillet over high heat with olive oil. Sear the smoked steaks for 1 minute per side to develop a deep crust.
Don't crowd the pan; sear one at a time if necessary.
Reduce heat slightly, add a massive dollop of the marrow butter, garlic, thyme, and rosemary. Spoon the foaming butter over the steaks continuously (arrosé) for another minute.
The butter should smell nutty, not burnt.
Remove the steaks and let them rest for at least 10 minutes before slicing. Top with an extra dollop of marrow butter.
Resting is non-negotiable for juice retention.
The key here is the technique. We're using a French butter-basting method on a thick-cut ribeye that's been kissed by hickory smoke. The marrow butter adds a layer of decadence that makes standard steak feel like a snack. Keep your knives sharp and your pan hot.
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.