Grilled Ribeye Steak for Two with Garlic Butter
Thick ribeye steaks seared hard over high heat and finished with melted garlic butter.
Equipment
- Grill or cast iron pan
- Meat thermometer
- Tongs
- Paper towels
Ingredients
Main Ingredients
- 20 oz ribeye steaks two steaks, at least 1 inch thick
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
- 2 tbsp unsalted butter
- 2 cloves garlic crushed
Instructions
Cooking
- Prep. Let the steaks sit at room temperature 30 minutes, pat them dry, and season with salt and pepper.
- Heat. Preheat the grill or a cast iron pan to high heat.
- Sear. Cook 4 to 5 minutes per side until a deep crust forms and the thickest part reaches 145 degrees F.
- Rest. Tent loosely with foil and rest 5 minutes.
- Butter. Melt the butter with the crushed garlic and drizzle it over the steaks.
Notes
Substitutions: Use bone in ribeyes or swap the garlic butter for a spoonful of herb butter.
Tips: Pat the steaks dry, preheat fully, and rest before slicing.
Storage: Refrigerate for 3 to 4 days and reheat slices gently until they reach 165 degrees F.