Ribeye with Garlic Junkie Board Sauce on the Weber Kettle
This Ribeye with Garlic Junkie Board Sauce combines the reverse sear method with a rustic, flavor-packed compound butter sauce chopped directly on the cutting board. Smoked low-and-slow on a Weber Kettle with Kingsford charcoal, then seared hot for a perfect crust, this Snake River Farms bone-in ribeye is juicy, tender, and coated in a garlicky, buttery sauce that melts as the steak rests. A steakhouse-quality meal you can make in your own backyard, any time of year.
Equipment
- Weber Kettle Grill
- Kingsford Charcoal
- Wood chunk (optional, for added smoke)
- Meat Thermometer (instant-read or leave-in probe)
- Cutting board
- Sharp Chef’s Knife
- Tongs
Ingredients
- 1 Snake River Farms Bone-In Ribeye Filet 1.5–2” thick
- Kosher Salt & Freshly Cracked Black Pepper
- 1 Tbsp Garlic Junkie Seasoning plus more to taste
- 2 –3 Garlic Cloves minced
- 3 Tbsp fresh shallot
- 2 Tbsp Fresh cilantro chopped
- 1 Tbsp Fresh thyme chopped
- 1 Tbsp Fresh basil leaves chopped
- 2 Tbsp green onions or chives chopped
- 3 Tbsp Unsalted Butter softened
- 2 Tbsp Olive Oil
- 1 Tbsp white balsamic vinegar
- Optional: Lemon zest, red chili flakes, or balsamic vinegar for brightness
Instructions
- Preheat Weber Kettle to 225°F with a two-zone fire setup (indirect and direct heat zones).
- Pat ribeye dry and season generously with kosher salt, black pepper, and Garlic Junkie seasoning.
- Place the ribeye on the indirect side of the grill. Smoke until the internal temperature reaches 120°F, about 45–60 minutes.
- While the steak smokes, prepare the Garlic Junkie Board Sauce by chopping garlic, cilantro, thyme, chives, and softened butter directly on a cutting board. Sprinkle with Garlic Junkie seasoning and drizzle with olive oil. Chop everything into a chunky paste and spread across the center of the board.
- When the steak hits 120°F, move it over the direct heat zone and sear 1–2 minutes per side until a crust forms and the internal temperature reaches 130–135°F.
- Place the hot steak directly onto the board sauce. Rest for 5–10 minutes as the butter melts into the herbs and garlic.
- Slice the ribeye against the grain, dragging each piece through the sauce as you go. Serve family-style.
Video
Notes
Reverse searing ensures an evenly cooked steak edge-to-edge with a beautiful crust at the end.
Use a leave-in thermometer for precision—you don’t want to overshoot the temps.
Kingsford charcoal is a reliable fuel for consistent temps, but adding a wood chunk can bring a deeper smoky note.
The Garlic Junkie Board Sauce is endlessly customizable—swap in rosemary, add a splash of lemon juice, or turn up the heat with red pepper flakes.
Works just as well with other proteins like pork tenderloin, lamb chops, or chicken.
Pair this ribeye with smoked scalloped potatoes, grilled asparagus, or a bold red wine like Cabernet Sauvignon.