Perfectly cooked steaks with a delicious savory butter, with instructions for making on the grill or on the stove.
Course Main Course
Cuisine American
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Resting Time 10 minutesmins
Total Time 25 minutesmins
Servings 4servings
Calories 446
Author Annalise
Ingredients
Cowboy Butter:
1/2cupsalted butter(1 stick)
1tablespoonlemon zest
1tablespoonlemon juice
2clovesgarlic, minced
1/4teaspoonred pepper flakes
1tablespoondijon mustard
1tablespoonfresh chopped parsley
1/2teaspooncoarse salt
1/2teaspoonground black pepper
Ribeye Steaks:
2ribeye steaks , 1.5-in thick
Salt and pepper
Instructions
To make Cowboy Butter:
In a medium bowl, stir together all ingredients until combined. Taste and adjust seasonings as needed.
Place on a sheet of plastic wrap and wrap up in a log. Chill in the fridge for at least 1 hour.
To make Ribeye Steaks:
Let steaks sit at room temperature for 30 minutes.
Pat dry with a paper towel and sprinkle both sides generously with salt and pepper.
To cook on the grill: Preheat grill to high heat. Place steak on grill and sear on both sides for about 3 minutes, or until charred. Turn heat down to low and cook for an additional 4-6 minutes until internal temperature reaches 145-155°F for medium doneness.
To cook on the stove: Preheat oven to 475°F. Preheat cast iron skillet over high heat. Place steak in pan and sear on both sides for about 3 minutes, or until browned. Put steak and pan in the oven for an additional 4-6 minutes until internal temperature reaches 145-155°F for medium doneness.
Remove steaks from heat and cover with foil. Let sit for 10 minutes before serving.
To serve, top steaks with a few tablespoons of cowboy butter.
Notes
NOTES:
If using unsalted butter, increase salt in cowboy butter to 1 teaspoon.
Use any leftover cowboy butter on meat, chicken, fish, and vegetables.