Grilled Garlic-Herb Ribeye Steaks

Recipe

Main Dish
Grilled Garlic-Herb Ribeye Steaks

Primary Media

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
30min
Prep
55min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    The best steaks are the simplest steaks. Marinate your steak in herbs and make a two-ingredient butter-garlic sauce for the best grilled ribeye steaks ... ever.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    3 tbsp. Hy-Vee salted butter, cut up; divided
    4 clove(s) garlic, peeled and sliced
    3 clove(s) garlic, crushed and minced
    2 tbsp. fresh rosemary, finely chopped
    1 tbsp. fresh thyme, plus additional sprigs for garnish
    1 tbsp. Gustare Vita olive oil
    2 tsp. fresh oregano, finely chopped
    1 tsp. kosher salt
    ½ tsp. coarse-ground black pepper
    2 (1-1/4-to-1-1/2 lbs.) Hy-Vee Choice Reserve beef cowboy ribeye steaks, 1-1/4-to-1-1/2-inch-thick

    Things To Grab

    • Small skillet
    • 2 small bowls
    • Paper towels
    • Charcoal or gas grill
    • Meat thermometer
    • Aluminum foil

    Directions

    1. Melt 1 tablespoon butter in a small skillet over medium heat. Add sliced garlic; cook and stir 30 seconds to 1 minute or until butter begins to brown and garlic is golden. Remove from heat. Add remaining 2 tablespoons butter and stir until melted. Immediately transfer butter mixture to a bowl and set aside.

    2. Combine crushed garlic, rosemary, 1 tablespoon thyme, olive oil, oregano, salt, and pepper in a bowl.

    3. Pat steaks dry with paper towels. If necessary, trim fat from steaks to 1/4-inch thickness. Rub both sides of steaks with garlic-herb mixture; let steaks stand at room temperature for 20 minutes.

    4. Preheat a gas or charcoal grill with two grilling zones: direct grilling over high heat (450 degrees) and indirect grilling over medium-high heat (375 degrees).

    5. Grill steaks over direct heat for 3 to 4 minutes or until seared on both sides, turning once. Move steaks to indirect heat. Grill for 8 to 10 minutes for medium-rare doneness (130 degrees).

    6. Transfer steaks to a clean cutting board or platter. Loosely cover with foil; let rest 5 minutes. Slice steaks across the grain; transfer to platter. Spoon warm garlic butter on top. Garnish with additional thyme, if desired.

    Nutrition facts

    Servings

    820 Calories per serving

    Amounts Per Serving

    • Total Fat: 62g
    • Cholesterol: 210mg
    • Sodium: 690mg
    • Total Carbohydrates: 2g
    • Protein: 56g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 0%