Ribeye Burnt Ends

Smokehouse burnt ends meet weeknight practicality in this stovetop-and-oven riff on a BBQ classic. Pre's grass-fed ribeye gets cubed, coated in a smoky spice blend and barbecue glaze, and finished under the broiler for deep, caramelized char in under 20 minutes. Serve as a crowd-pleasing appetizer or satisfying main.

Total Time: 20 minutes

Servings: 4 (or 6–8 as an appetizer)

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Ribeye Burnt Ends Ingredients

• 2 10-ounce Pre Ribeye steaks

• 1 tablespoon neutral cooking oil

• 1 teaspoon kosher salt

• 2 tablespoons Spice House Smoke House Smoke Seasoning blend

• 1 teaspoon liquid smoke

• ½ cup plus ⅓ cup favorite barbecue sauce

• 1 tablespoon butter

Instructions

1. Preheat oven to 275º F.

2. Blot steaks with paper towel and cut into 1.5-inch cubes. (Why: removing surface moisture helps develop a deeper, browned crust.)

3. In a large bowl, toss meat with salt, cooking oil, Smoke House seasoning, liquid smoke, and ½ cup barbecue sauce until fully coated.

4. Arrange cubes on a wire rack over a baking sheet and bake for 10 minutes.

5. Increase oven to broil on high setting.

6. Transfer meat back to bowl and toss with remaining barbecue sauce and butter.

7. Return pan to oven for 5 minutes until sauce caramelizes and is dark and sticky. (Why: high heat caramelizes the sugars in the sauce, deepening flavor and creating the signature burnt-ends texture.)

8. Serve Ribeye Burnt Ends with cheesy grits or mac and cheese and coleslaw.