Smoked Beef Steak Flight with Charred Garlic Butter and Local Microgreens

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

An elegant trio of smoked beef steak cuts served with a charred garlic butter and fresh local microgreens for a refined Southern tasting experience. This Southern-inspired barbecue recipe, ready in about 90 minutes, pairs beef ribeye steak, beef filet mignon, beef striploin steak for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 70 min Serves 3 Southern cuisine 550 cal/serving

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Ingredients

6 oz beef ribeye steak
6 oz beef filet mignon
6 oz beef striploin steak
4 tbsp unsalted butter
4 whole garlic cloves
1 tbsp chopped fresh thyme
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil
1 cup local microgreens
1 tsp lemon juice

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Instructions

Step 1: Prepare a smoker to 250°F. Season each 6 oz beef steak (ribeye, filet mignon, and striploin) evenly with 1 tsp sea salt and 1 tsp black pepper.
Step 2: Place steaks on the smoker rack and smoke for 45 minutes to 1 hour until the internal temperature reaches 120°F for medium-rare.
Step 3: While the steaks smoke, char 4 whole garlic cloves in a dry skillet over medium-high heat for 3-4 minutes until blackened on the outside and softened inside.
Step 4: In a small saucepan, melt 4 tbsp unsalted butter over low heat, add the charred garlic cloves and 1 tbsp chopped fresh thyme, simmer gently for 5 minutes to infuse flavors.
Step 5: Remove the garlic cloves from the butter, then finish cooking the steaks in a hot skillet with 2 tbsp olive oil for 1 minute per side to develop a crust.
Step 6: Plate the smoked steaks, drizzle with the garlic-thyme butter, and garnish with 1 cup fresh local microgreens tossed lightly in 1 tsp lemon juice and a pinch of salt. Serve immediately.