Grilled Ribeye with Garlic-herb Compound Butter


2 ribeye steaks 110 g butter, softened
½ teaspoon salt
½ teaspoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoons fresh parsley, chopped
1 sprig fresh rosemary, chopped


  1. 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.

  2. While mixture refrigerates, remove ribeyes from refrigerator to bring to room temperature.

  3. Pre-heat your grill to 230°C. Season ribeyes with salt and pepper and place on grates over direct heat. Close lid and sear each side for about 1 minute.

  4. 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 50°C for medium-rare doneness.
    HOT TIP – Grill for longer to increase doneness.

  5. Remove steaks from grill and let rest for 5 minutes.