GRILLED RIBEYE STEAK WITH HERBED STEAK BUTTER
- 4 10-ounce Angus Beef ribeye steaks
- 2 teaspoons extra-virgin olive oil
- 1/2 pound unsalted butter softened
- 1 tablespoon roasted garlic
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped shallots
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh rosemary
- Salt and freshly ground pepper to taste
- Season the rib eye steaks all over. Rub the oil on both sides of the steak. Season generously with ¾ teaspoon of the salt and ½ teaspoon of the pepper on each side. Place the steak on a platter and let it rest at room temperature (66°F to 72°F) for 2 hours. The internal temperature of the steak should come up to 50°F to 60°F
- Set up a charcoal or gas grill for indirect grilling.
- Lightly oil the grill. Place the steak directly over the hot coals or fire and grill for 2 to 3 minutes, or until the steak is deep brown. If flare-ups arise, move the steak to the section of the grill with no fire and wait for the flare-ups to subside, then return the steak to the heat and continue searing it. Turn and sear the other side for 2 to 3 minutes, or until deeply brown but not burned.
- Once the steak is nicely seared, move it to the section of the grill with no fire, with the bone facing the heat (this helps protect the steak from burning). Cover the grill and grill-roast for 10 to 15 minutes, or until the internal temperature reaches 120°F to 125°F for rare (my preference), 125°F to 130°F for mediumrare, or 130°F to 135°F for medium.
- Transfer the steak to a warm serving platter and let rest for 10 minutes, loosely covered with aluminum foil. After 5 minutes, place three ¼-inch-thick pats of the flavored butter on the meat. The temperature of the steak will rise 10 to 15 degrees as it rests.
- Cut the meat from the bone and slice crosswise into ½-inch-thick slices. Serve at once, spooning some of the melted butter over the slices.
temperature, but if you start with a refrigerated steak at 38°F and your kitchen has
an ambient temperature of 68°F, the center of the meat will take quite a while to