Garlic Herb Butter with Grilled Ribeye Steak Recipe

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin is leaner and lower in fat, while chuck eye is more budget-friendly.

Start by softening 1/2 pound of butter in a mixing bowl.

Finely chop shallots and add them to the bowl.

Add flat-leaf Italian parsley, sage leaves, and minced rosemary to the bowl.

Add a few cloves of roasted garlic to the butter mixture.

Season with kosher salt and black pepper, then stir until everything is evenly mixed.

Place the herb butter mixture onto parchment paper and shape it into a log.

Fold the parchment over the butter and form it into a cylinder, removing air pockets.

Cut off any excess parchment and refrigerate the butter to firm it up.

Preheat the grill to medium-high heat, using charcoal or gas.

Season the ribeye steaks generously with kosher salt and fresh cracked pepper on both sides.

Place the steaks on the grill over high heat for direct grilling.

Rotate the steaks on the same side for diamond grill marks if desired.

Flip the steaks to finish cooking, moving them to a cooler side of the grill if flare-ups occur.

Monitor the internal temperature, pulling the steaks at 120 to 125 degrees F for medium-rare doneness.

Remove the steaks from the grill and let them rest for at least five minutes.

Slice the chilled herb butter and place a slice on each steak as they rest.

Slice the steak against the grain to serve, topped with melted herb butter.

Cooking Techniques

Equipment Needed

Spice Level: