Servings and Ingredients
|¼ c. unsalted butter, at room temperature|
|2 clove(s) garlic, finely minced|
|2 tsp. chopped flat leaf parsley|
|1 tsp. chopped fresh thyme|
|¼ tsp. coarse sea salt|
|5 or 6 grinds fresh black pepper|
|4 (about 12 oz each) (1 1/4- to 1 1/2-inch-thick) boneless rib eye or New York strip steaks|
|2 tbsp. olive oil|
|Kosher salt and freshly ground pepper, to taste|
Things To Grab
- To make Compound Butter, combine butter with garlic, parsley, thyme, sea salt and black pepper. Set aside until steaks are finished resting.
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat the grill to high. Brush the steaks with oil on both sides and season liberally with salt and pepper.
Grill the steaks until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 degrees), 5 to 7 minutes for medium (140 degrees) or 8 to 10 minutes for medium-well (150 degrees).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Top with compound butter before serving.
Amounts Per Serving
- Total Fat: 93g
- Cholesterol: 260mg
- Sodium: 340mg
- Total Carbohydrates: 1g
- Protein: 60g