-Start off by making your herb compound butter. Make sure your butter has been sitting at room temperature and is soft. Now place it in a bowl and add the basil, oregano, shallots and red pepper flakes. Mix with a fork until all your ingredients are combined.
-Place plastic wrap on a cutting board and add the butter and roll it into a butter log. Place in the fridge for a minimum of 45 mins.
Get your Ribeye up to room temp and pat dry with a paper towel. Now add some avocado oil as a binder and salt generously for seasoning.
Fire up your smoker to 250 degrees and add hickory wood chunks for a smokey flavor.
Add the steak and let it roll for about 60 mins (if it is 2” thick) or a 118 internal temperature.
During the 60 mins smoke time frame get your mozzarella sticks out and cut into thirds. Now set up your three stations for the mini cheese bombs (Flour, egg wash and panko). Add the cheese stick into the flour, then egg wash and finally the panko. Place in the fridge for 30ish mins. At this time get your frying station set with the peanut oil. Set the oil temp to 350 degrees. Also, set up your searing stations for the ribeye.
Remove the ribeye from the smoker and let it rest for 5 mins.
Cut 2 tablespoons of the compound butter (per steak).
Sear your steaks for 60-90 seconds per side, or an internal temp of 125-128. Once you remove it, add the 2 tablespoons of butter.
Add the mini cheese bombs in the oil for frying. Fry for 3 mins total, or golden brown texture. Have marinara for dipping or any condiment of your choice.
Slice your steak and serve with the mini cheese bombs!
Enjoy with friends and family!
