Grilled Ribeye Steak with a Garlic Herb Compound Butter

Grilled Ribeye with a Garlic and Herb Compound Butter takes any plain old steak to the next level.  The steak is grilled to a perfect medium rare temperature by using a reverse sear method and then rests with a delicious and flavorful compound butter on top that melts in and creates a rich, tender flavor. Growing up, I was never big on steaks.  I honestly never understood what all of the fuss was about.  Well, now I know why.  It turns out well done steaks are not the best way to eat steaks.  It wasn't until I had a good, medium rare steak that I realized what I have been missing all of this time. Luckily Nate has kindly shown me the proper way to eat a steak and now I know exactly what I have been missing all of these years.  I am all for a nice, rich buttery steak, so I added the garlic and herb compound butter for an extra flare.  Best decision ever because anything involving garlic, herbs and fresh butter is a match made in heaven.

Ingredients:

• ribeye steaks
• avocado oil
• salt and pepper
• salted butter
• garlic clove
• fresh parsley

Kitchen Appliances:

• grill
• instant read meat thermometer

The Steps

Earlier in the day, prepare the compound butter.  Mix softened butter with crushed garlic cloves and fresh chopped parsley. Season the steaks by lightly coating in avocado oil and then providing a liberal coating of kosher salt and pepper.  Fire up your grill so that one half of the grill is lit on medium high and the other half is off. Once hot, place the steaks on the side that is hot and sear for about 2-3 minutes on each side depending on the size of your steaks.  Once there is a good sear on both sides, move the steaks to the side that is not on and close the lid.  Make sure you keep the other side on medium heat.  Your grill will then act as an oven.  Continue cooking your steak until the middle of the steak reaches an internal temperature of 130 degrees if you desire a medium rare to rare steak. Remove the steaks from the grill and let them begin to rest.  Place a slice of garlic herb butter on each steak so that can begin to melt into the steak.  After about 5-10 minutes depending on the size of the steak before cutting into it.

Do you have to use a ribeye cut?

Nope!  You can really use this method with whatever cut of meat you prefer.  We usually go the ribeye route because I feel it has a great marbling ratio of meat and fat.  This marbling helps the steak just melt in your mouth!

What if I don't have a grill?

You could also do this method by searing the steak on the stove and then baking the steaks until the internal temperature is reached.

If you love this recipe, you might also love:

• Cheeseburgers with Copycat Big Mac Sauce
• Grilled Mexican Street Corn
• Smoked Mac and Cheese

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📖 Recipe

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