Ingredients:

  • 2 (16 oz) ribeye steaks, 1.5 to 2 inches thick
  • 2 tsp coarse Kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp avocado oil
  • 4 tbsp grass-fed unsalted butter, softened
  • 3 cloves garlic, microplaned
  • 1 tsp fresh thyme leaves, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 0.5 tsp lemon zest

Instructions:

  1. Dry the meat. Pat the steaks bone dry with paper towels. Note: Moisture on the surface creates steam, which prevents a crispy crust from forming.
  2. Season early. Apply the 2 tsp of Kosher salt to all sides. until the surface looks slightly frosted with salt.
  3. Oil and pepper. Just before grilling, rub with 1 tbsp avocado oil and 1 tsp black pepper.
  4. Set the zones. Prepare your grill for two zone cooking. until the hot side reaches 450°F (230°C).
  5. Initial cook. Place steaks on the cool side and close the lid. Note: This acts like an oven to gently heat the center.
  6. Monitor temp. Cook until the internal temperature reaches 115°F (46°C). until the meat feels slightly firm but still very supple.
  7. Searing phase. Move steaks to the hot side for 1-2 minutes per side. until a deep brown crust develops.
  8. Target finish. Remove from heat when the internal temperature hits 130-135°F (54-57°C).
  9. Prepare butter. Mix the 4 tbsp butter, garlic, thyme, rosemary, and lemon zest.
  10. Rest and serve. Top each steak with the compound butter and let rest for 10 minutes. until the butter has completely melted and glazed the meat. If you're looking for a way to use up any smaller scraps or if you want a faster, pan based version of this flavor profile for a pasta night, check out this [Cajun Steak Rigatoni](https://tastyfeeds.com/recipes/cajun-steak-rigatoni-quick/) which uses similar bold seasoning techniques. During the searing phase, keep a close eye on the grill. Ribeyes have a lot of fat, and when that fat drips onto the coals or the burners, it will cause flare ups. Don't be afraid to move the steak a few inches to the left or right if the flames get too aggressive. You want a sear, not a fire. Garlic Butter Grilled Shrimp Skewers: Tender Recipe for 4 Servings — Master garlic butter grilled shrimp skewers with our step-by-step timing guid...Lemon Garlic Butter Chicken with Parmesan Pasta for 4 — Master Lemon Garlic Butter Chicken with Parmesan Pasta with our step-by-step ...Cheesy Squash Casserole with Golden Cracker Crust in 45 Minutes — Master this Cheesy Squash Casserole with our step-by-step timing guide. A cla... $img_2$