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Grilled Ribeye Steak with Garlic Herb Butter

D'Artagnan | Yield: 4
There's not much better than a good steak grilled over fire. We kept the preparation simple on this one, topping the ribeye with a pat of compound butter packed with fresh herbs and garlic. The butter enhances without overwhelming and when it mingles with the meat juices, makes a delectable sauce.
Grilled Ribeye Steak with Garlic-Herb Butter Recipe | D'Artagnan

Ingredients

  • 1 stick unsalted butter, softened
  • 2 cloves garlic, minced
  • ½ cup finely chopped soft herbs (such as parsley, thyme, chervil, dill, and tarragon)
  • Coarse salt
  • Freshly cracked black pepper
  • 4 Bone-In Ribeye Steaks

Preparation

  1. In a small bowl, combine softened butter, garlic, and herbs. 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.
  2. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over.  Lightly oil hot grates.
  3. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.
  4. 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.
  5. Let steaks rest for 8 -10 minutes before serving, each with a generous pat of garlic herb butter and your favorite side dishes.