Front Range Ribeye with Applewood Smoked Salt and Garlic Butter
In Colorado, steak isn’t just dinner — it’s a statement of independence. Out here along the Front Range, the land meets the sky in a way that demands balance: rugged but refined, wild yet precise. This ribeye captures that spirit. We season heritage beef simply with Applewood Smoked Salt, letting the natural marbling and wood-kissed aroma do the talking. At altitude, the fire burns differently — faster, cleaner, and hotter — and the smoke carries its own flavor across the crisp mountain air.
This recipe reflects what Colorado barbecue has become: a union of tradition and innovation. The patient rhythm of low and slow cooking still beats at its core, but Colorado adds its own fire — faster sears, cleaner smoke, and a respect for natural flavor that comes from altitude and open air. The garlic butter isn’t just richness; it’s refinement, a finishing note that honors both the cowboy and the craftsman. Together, they create a ribeye that tells the story of the modern West — rooted in smoke, refined by fire, and unmistakably Colorado.
