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.
Ingredients
Cowboy Butter:
- ½ cup salted butter , softened to room temperature
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic , minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chopped parsley
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
Ribeye Steaks:
- 2 ribeye steaks , 1 ½- 2 inches 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 in the center of a sheet of plastic wrap and wrap up in a log. Chill in the fridge for at least 1 hour (and up to 1 week).
To prepare Ribeye Steaks:
- Let steaks sit at room temperature for 30 minutes to remove their chill (this helps them cook more evenly).
- Pat dry with a paper towel and sprinkle both sides generously with salt and pepper.
To cook on the grill:
- Sear the steaks over high heat for about 4-6 minutes per side to develop a golden crust.
- Move them to a cooler part of the grill (or reduce the heat) to finish cooking to your desired doneness (use an instant read thermometer). I prefer medium steaks, which should be pulled from the grill at 135-140°F.
To cook on the stovetop:
- Heat a cast iron skillet until very hot. Sear the steak for about 2–3 minutes per side until deeply browned.Rest the steak before serving with cowboy butter.
- Transfer the skillet to a 400°F oven to finish cooking to your desired doneness, or continue cooking over medium heat if the steak is thinner.
- 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
- 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
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