Grilled Ribeye Steaks with Cowboy Butter
Perfectly cooked steaks with a delicious savory butter, with instructions for making on the grill or on the stove.
- 1/2 cup salted butter (1 stick)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic , minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon dijon mustard
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 2 ribeye steaks , 1.5-in thick
- Salt and pepper
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.
- If using unsalted butter, increase salt in cowboy butter to 1 teaspoon.
- Use any leftover cowboy butter on meat, chicken, fish, and vegetables.
Calories: 446kcal, Carbohydrates: 1g, Protein: 23g, Fat: 39g, Saturated Fat: 22g, Cholesterol: 130mg, Sodium: 598mg, Potassium: 303mg, Fiber: 1g, Sugar: 1g, Vitamin A: 847IU, Vitamin C: 5mg, Calcium: 17mg, Iron: 2mg