Roasted Garlic Parmesan Ribeye Steaks
These Roasted Garlic Parmesan Ribeye Steaks are reverse-seared until juicy and tender, then topped with a rich compound butter made with roasted garlic, Parmesan, shallots, lemon, and red pepper flakes.
Ingredients
- 2 lb Bone-in Ribeye steaks
- 2 tsp kosher Salt
- 1 tsp Coarse black pepper
- 1 tsp Garlic powder
- 1 tbsp olive oil
Smashed Potatoes
- 2 lbs potatoes
Roasted garlic Parmesan Butter
- 8 tbsp Unsalted butter
- 1 bulb Roasted garlic 4-6 cloves
- ⅓ cup grated parmesan cheese
- ½ Shallot diced
- 2 tsp Chili flakes
- 2 tsp Lemon juice
- 1 tsp Black pepper
- 1 tsp Kosher salt
Instructions
- Preheat the oven to 400°F. Cut the top off the garlic bulb to expose the cloves. Drizzle with a little canola oil and sprinkle with salt. Wrap in foil and roast for 1 hour.
- Add the softened butter to a mixing bowl. Squeeze 4–6 roasted garlic cloves into the butter. Add the Parmesan, shallot, red pepper flakes, lemon juice, black pepper, and kosher salt. Mix until combined.
- Shape the butter into a log using plastic wrap. Refrigerate for 1 hour, or until firm enough to slice.
- Season the ribeye steaks with salt, coarse black pepper, and garlic powder.
- Preheat the smoker to 250°F. Smoke the steaks for about 40 minutes, or until they reach an internal temperature of 115°F. If the steaks are 1 inch thick or less, the original recipe recommends skipping the reverse-sear method.
- While the steaks smoke, bring a few cups of salted water to a boil. Add the petite potatoes and boil for 6–8 minutes. They should be tender but still firm enough to hold their shape.
- Drain the potatoes and let them cool for about 30 minutes.
- Remove the steaks from the smoker. Prepare the grill for high direct heat and place a plancha or flat griddle surface over the heat for the potatoes.
- Sear the steaks for 60–90 seconds per side.
- Transfer the steaks to a wire rack. Place about 2 tablespoons of the roasted garlic Parmesan butter on each steak and loosely cover with foil while they rest.
- Place the potatoes on the hot plancha and smash them with the bottom of a pan or another flat, firm surface.
- Cook the smashed potatoes for about 3 minutes, then flip. Add a small pat of roasted garlic Parmesan butter to each potato and continue cooking until crisp.
- Slice the rested steaks and serve with the crispy smashed potatoes.
Nutrition
Calories: 924kcalCarbohydrates: 43gProtein: 53gFat: 61gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 206mgSodium: 2042mgPotassium: 1641mgFiber: 6gSugar: 2gVitamin A: 1113IUVitamin C: 46mgCalcium: 135mgIron: 6mg
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