Grilled Ribeye Steak with Herb Butter

Ingredients:

For the steak:

2 bone-in ribeye steaks (about 1.5 inches thick)
2 tbsp olive oil
1 tbsp fresh rosemary, chopped (or thyme if you prefer)
2 garlic cloves, smashed
Salt and freshly cracked black pepper
1 tbsp butter (for finishing)

For the herb butter:

4 tbsp unsalted butter (room temperature)
1 tbsp fresh parsley, chopped
1 tsp fresh rosemary, chopped
1 garlic clove, minced
1 tsp lemon zest
Salt and pepper to taste

Instructions:

Prepare the steaks:

Take the steaks out of the fridge about 30 minutes before cooking to bring them to room temperature (this ensures even cooking).
Rub both sides of the steaks with olive oil, and then season generously with salt and freshly cracked black pepper. Sprinkle with the chopped rosemary and add the smashed garlic cloves to infuse flavor.

Prepare the herb butter:

In a small bowl, mix the softened butter with the parsley, rosemary, minced garlic, and lemon zest. Season with a pinch of salt and pepper to taste.
Place the butter in the fridge to firm up a little while you cook the steaks.

Grill the steaks:

Preheat your grill to high heat (around 450-500°F).
Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare (adjust based on your desired doneness). For a good sear, don’t move the steaks once placed on the grill.
After grilling, let the steaks rest for 5-10 minutes to retain the juices.

Finish with butter:

Just before serving, top each steak with a dollop of the herb butter, letting it melt over the steak as it rests.

Serve:

Serve with sides like roasted vegetables, mashed potatoes, or a simple green salad. Pair with a glass of Cabernet Sauvignon and enjoy!