REVERSE-SEARED RIBEYE WITH W SAUCE DIP
Bear & Burton’s
2
10 minutes
The best of both worlds—smoke and sear—with a flavor-packed finish. This ribeye gets dippedinW Sauce at the end for a bold, tangy upgrade that puts other steak sauces to shame.
Ingredients
- 1 thick-cut ribeye (1.5–2 inches thick)
- Kosher salt
- Fresh cracked black pepper
- Garlic powder
- Neutral oil (avocado, canola, or grapeseed)
- 1–2 tbsp butter
- 2–3 garlic cloves (smashed)
- Fresh rosemary or thyme
- Bear & Burton’s W Sauce (for dipping)
Directions
Preheat Your Smoker or Oven to 225–250°F
- You’re going low and slow to start. Season the ribeye generously with salt, pepper, and garlic powder on all sides.
Smoke or Roast Until 115–120°F Internal
- Place the steak on a wire rack over a baking sheet (if using an oven) or directly on the grates in your smoker. Cook until the internal temp hits 115–120°F, depending on your preferred doneness.
Rest & Prep for the Sear
- Pull the steak off the heat and let it rest for 10–15 minutes. Meanwhile, crank up a cast iron pan or grill to ripping hot (450–500°F).
Sear to Finish
- Add a splash of neutral oil to the pan. Sear the steak 1–2 minutes per side. In the last minute, toss in butter, garlic, and herbs to baste.
Rest Again (Briefly)
- Let the steak rest 5 minutes before slicing. This helps keep the juices where they belong.
DIP, DON’T DRIZZLE
Serve with a ramekin of Bear & Burton’s W Sauce on the side. It’s rich, tangy, and savory—and turns a great steak into an unforgettable one.