Grilled Bone-in Ribeye with Bacon Compound Butter

For the compound butter

1. Add the softened butter to a heatproof glass pot set over medium heat.

2. Add the garlic, rosemary, thyme, chili powder, whole grain mustard, green onions, parsley, and chopped bacon.

3. Stir well to mix all the ingredients together into a liquid compound butter.

4. Using tongs, place a burning piece of charcoal directly into the butter mixture for a few seconds to infuse a smoky flavor.

5. Cover the pot briefly with a lid to trap the smoke, then remove the charcoal.

For the steak

6. Prepare a charcoal grill for two-zone cooking with applewood chunks for smoke.

7. Season the ribeye generously on all sides with kosher salt, black pepper, and garlic powder.

8. Tie the ribeye with butcher's twine around its circumference, pulling it loosely to keep the cap attached without buckling the meat.

9. Place the steak on a wire rack inside a small sheet pan and set it on the cooler, indirect side of the grill, facing the bone toward the heat source.

10. Cover the grill and smoke the steak until it reaches an internal temperature of about 110°F (43°C).

    Then 15 min of waiting

11. Transfer the steak directly over the hot coals on the direct heat side of the grill.

12. Generously basting the top of the steak with the warm compound butter, letting the drippings flare up to sear the crust.

13. Flip the steak frequently, basting each time, until a deep golden-brown crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.

14. Remove the steak from the grill and let it rest on a cutting board for 10 minutes.

    Then 10 min of waiting

15. Carefully slice along the bone to remove it, then cut the ribeye into thick slices against the grain.

16. Sprinkle with flaky sea salt just before serving.