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Côte de Boeuf Ribeye With Classic Cowboy Butter Sauce!! A thick-cut ribeye, coated with Worcestershire sauce as a binder, seasoned and cooked indirect on the Kamado until 46°C internal temperature. Then I fired up the Kamado and seared the steak hard over high heat to build a deep crust. In the meantime, I made a classic cowboy butter with melted butter, garlic, herbs, chili and citrus. Brushed over the steak with fresh rosemary while it was still over the fire. Rested, sliced and finished with
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