Garlic Parmesan Ribeye Steaks with Crispy Roasted Garlic Crust

Elevate your Steak Game: The Roasted Garlic Parmesan Ribeye Steak

Ribeye steak is a classic choice for grilling, prized for its rich, beefy flavor and marbling. Pair it with a homemade roasted garlic parmesan compound butter and you transform a great steak into something extraordinary. This butter is simple to make, uses just a few ingredients, and keeps well — making it useful beyond steaks: spread it on toasted bread, melt it over potatoes, stir a dab into scrambled eggs, or top other cuts of meat.

The combination of roasted garlic’s mellow sweetness, salty parmesan, a touch of heat from chili flakes, and bright lemon brings depth to each bite. It’s an easy, fast, and delicious way to level up a weeknight dinner or impress guests at a special meal.

Making of a Masterpiece: The Roasted Garlic Parmesan Ribeye Steak

Make the roasted garlic parmesan compound butter about an hour before grilling so it can chill and firm up. When your steaks come off the grill and begin to rest, add a couple of tablespoons of the butter to each steak. As it melts into the crust, it adds a savory, aromatic finish that elevates the flavor and texture.

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Ingredients

• Bone-in ribeye steaks
• Salt for seasoning
• Coarse black pepper
• Garlic powder
• Canola oil (for roasting garlic and as a binder)
• 1 sack petite potatoes

Roasted Garlic Parmesan Butter

• 1 block unsalted butter, room temperature
• 1 bulb garlic, roasted (use 4–6 cloves)
• 1/3 cup grated Parmesan cheese
• 1/2 shallot, finely diced
• 2 teaspoons chili flakes
• 2 tablespoons lemon juice
• 1 teaspoon black pepper
• 1 teaspoon kosher salt

Prep Instructions

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with canola oil and a pinch of salt, wrap tightly in foil and roast for about one hour until soft and caramelized.
2. Let the roasted garlic cool slightly. In a mixing bowl, combine the softened butter with 4–6 cloves of the roasted garlic (squeezed from the bulb), grated Parmesan, diced shallot, chili flakes, lemon juice, black pepper, and kosher salt. Mix until well blended, shape into a log or disk, wrap in plastic wrap and refrigerate for about one hour to firm up.

Roasted Garlic Parmesan Ribeye Steaks (Recipe)

Ingredients (Recipe)

• Bone-in ribeye steaks
• Salt
• Coarse black pepper
• Garlic powder
• Canola oil
• 1 sack petite potatoes
• Roasted garlic parmesan butter (recipe above)

Cooking Instructions

1. Season the ribeye generously in layers: start with salt, then coarse black pepper and a light dusting of garlic powder. Place the steaks in a smoker set to 250°F (120°C) and smoke until the internal temperature reaches about 115°F (46°C), roughly 35–45 minutes depending on thickness. If your ribeye is 1″ or less, skip the reverse sear and simply cook to desired doneness.
2. While the steaks smoke, bring a pot of water to a boil, add salt, and cook the petite potatoes for 6–8 minutes until tender but still holding shape. Drain and let cool about 30 minutes.
3. Remove steaks from the smoker and prepare your grill for direct high heat searing. Heat a plancha or flat griddle for the potatoes. Remove the compound butter from the fridge and slice into tablespoon-sized discs.
4. Sear steaks 60–90 seconds per side over high heat to develop a crust. Transfer to a wire rack to rest. Add 2 tablespoons of compound butter per steak and tent loosely with foil so the butter melts into the meat while it rests.
5. Place the boiled potatoes on the plancha, press them flat with a spatula or pan bottom, and let them crisp for about 3 minutes. Flip, top each with a small pat of the compound butter, let finish cooking and remove.
6. Slice the steaks, plate with the crisped potato cakes, and spoon any melted butter and juices over the meat. Serve immediately and enjoy with family and friends.

The roasted garlic parmesan compound butter brings a balanced mix of sweet, salty, zesty, and spicy notes that enhance the ribeye without overpowering it. Use a meat thermometer to reach your preferred doneness: about 125°F for rare, 135°F for medium-rare, and 145°F for medium (temperatures will rise slightly while resting).

Items used in this recipe

Hasty-Bake Grill

Knitted Gloves

Food Processor

Cast Iron Skillet

Meater+

Charcoal Chimney

Charcoal Starters

Firestarter Guard

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