Cook and Scale
Grilled Ribeye Steak
2 servings · 22 min total
A thick ribeye seared over high heat and basted in garlic-herb butter to a perfect medium-rare. Steakhouse indulgence at home.
Ingredients
- 2 beef steak
- 1 tbsp olive oil
- 30 g butter
- 3 garlic, crushed
- 2 fresh rosemary
- 1 tsp fresh thyme
- salt to taste
- black pepper to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Season the steaks — Take the steaks out of the fridge 30 minutes ahead. Pat dry and season all over generously with salt and pepper.
- 2.
Grill to medium-rare — Brush the steaks with oil and cook on a very hot grill for 3 minutes per side for medium-rare, turning once.
- 3.
Baste with herb butter — Add the butter, garlic, rosemary, and thyme to the pan and spoon the foaming butter over the steaks for 2 minutes.
- 4.
Rest before serving — Rest the steaks on a warm plate for 5 minutes before serving so the juices settle.