Grilled Ribeye Steak with Basil Butter & Blistered Tomatoes
D'Artagnan | Yield: 2
Sweet butter flecked with Italian basil and garlic adds a creamy richness to grilled ribeye steak. Blistered cherry tomatoes on the vine make a natural accompaniment that looks as good as it tastes.
- ½ stick unsalted butter, softened
- ½ tsp minced garlic
- 6-8 large leaves of fresh Italian basil, cut chiffonade
- Coarse salt
- Freshly cracked black pepper
- 2 bunches cherry tomatoes on-the-vine
- 2 tablespoons olive oil
- 2 Boneless Ribeye Steaks
- In a small bowl, combine softened butter, garlic, and basil. Season with a pinch of salt and a few turns of pepper. Mix until evenly combined. Place butter in plastic wrap and roll into a log shape. Chill.
- Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.
- Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.
- Put the tomatoes in a shallow dish and drizzle with olive oil, turning to coat. Season with coarse salt.
- Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees on an instant-read thermometer.
- Put the tomatoes on the grill and cook just until skin is blistered and tomatoes have started to soften. Be careful when removing from the grill, you will want to serve the tomatoes still attached on the vine.
- Let steaks rest for 8 -10 minutes before serving, each with a generous pat of basil butter and the blistered tomatoes on the side.