Combine, 1/2 lb of butter, finely minced garlic, parsley and finely chopped green onion into a bowl, then mix. Add ingredients to taste. Roll up mixture using some parchment, freezer, wax paper or plastic wrap, then place it in the refrigerator.
Lightly drizzle the steaks with olive oil and season with your preferred seasoning. This recipe just used simple salt and pepper.
Light the cooker according to instructions, but let the charcoal ash over. You may want to open the intake an additional notch. Steak cooks best when the BHC is really hot.
There are three ways to cook ribeye steaks in the Barrel House Cooker: Hang on Middle Level: If you’re only cooking the ribeye steaks, place the H-Frame on the middle level and use a single hook to hang each steak. Hang from Top Level: If you’re hanging or cooking other foods as well, a single hook or a couple hooks daisy-chained to lower the steaks in the barrel. Grill on Middle or Bottom Level: Lay the steaks down on the grate on either the middle or bottom level of the cooker. The bottom level will result in a much darker sear. Either way, make sure to flip the steak after 10-15 minutes.
Let it cook until it reaches your preferred temperature, usually about 20-30 minutes. 140-145˚F is medium.
Remove the steak from the cooker when done, place a chunk of compound butter on top, let it melt, and enjoy!
Finished ribeye steak sliced and topped with melted compound butter.