FOR THE RIBEYE
2 ribeye steak, 1 3/4"-thick
1 stick of butter, softened
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoons fresh parsley, chopped
1 sprig fresh rosemary, chopped
Mix butter, salt, pepper, garlic, parsley and rosemary in a bowl. Place mixture on a sheet of plastic wrap, roll into a log and twist-off ends. Refrigerate for 1 hour.
While mixture refrigerates, remove ribeyes from refrigerator to bring to room temperature.
Pre-heat your grill to 230C. Season ribeyes with salt and pepper and place on grates over direct heat. Close lid and sear each side for about 1 minute.
Move steaks to indirect heat, place 1 tablespoon compound butter on top and cook for 3 minutes. Flip steaks and cook until internal temperature reaches at least 50C for medium-rare doneness.
HOT TIP: Grill for longer to increase doneness.
- Remove steaks from grill and let rest for 5 minutes