Thread: ? For all you chefs out there.

Originally Posted by feeshrman

Got it. I misunderstood your first post. Thought it was some ingredient you skipped and + herb butter. This is kinda what I was thinking of doing. Ya think I should stab it a few times and push in some garlic cloves?


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NO ! NO ! NO ! you want the ribeye to seal itself to stay moist if you pierce it , it will dry out !!!
make sure you get the meat close to room temperature before seasoning and massage the butter in real good too !!!

I would used the Herb butter that been mention. Throw that baby in a smoker and smoke it until inner temp. around 140. Yum.
LittleJohn