This is the moment we’ve been waiting for—thick- cut, beefy rib eye steaks grilled to medium-rare perfection and slathered with a house-made garlic butter. Let me tell you something: You cook this steak and serve it to a stranger and you’ll have a friend for life. I like to make extra quantities of the garlicky butter. That way, I have plenty around for not just this recipe but to spread on bread, add to pastas, or serve with other grilled proteins throughout the week. Be sure to request a thick-cut steak from your butcher, about 1-1/2 inches, as that thickness allows you to develop a strong sear on both sides without worrying about overcooking the center of the meat. Over a hot fire, this recipe comes together rather quickly, so don’t forget the most important part: allowing five to ten minutes for the steaks to rest after they come off the fire. That cools the steaks down enough so that the butter is just melting as you serve it to your guests.
Grilled Rib Eye Steaks with Garlic Butter
Ingredients
Garlic Butter
- 8 tablespoons unsalted butter, softened
- 2 cloves garlic, finely minced
- 2 tablespoons finely minced fresh parsley
- 1 teaspoon lemon juice
- 1 pinch kosher salt
Steaks
- 4 12-ounce thick-cut rib eye steaks, about 1-1/2 inches thick
- 1-1/2 tablespoons kosher salt
- 2 tablespoons vegetable oil
- 1 tablespoon flaky sea salt
- Chopped fresh parsley, as garnish
- Toasted bread slices, to serve
Instructions
- A few hours prior to grilling, make the garlic butter. Combine the butter, garlic, parsley, lemon juice, and salt in a small bowl and use a fork to mash the mixture together. Cover the bowl and place it in the refrigerator.
- One hour before grilling, place the steaks on a baking sheet. Dry brine the steaks by seasoning each side with some of the kosher salt. Allow the steaks to rest at room temperature for 1 hour.
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 500° to 550°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to high [500° to 550°F] on one side.)
- Rinse the steaks with cold running water and pat dry. Drizzle them with the oil on both sides and add the steaks to the grill over direct heat. Grill the steaks, uncovered, for 2 minutes. Rotate the steaks 30 degrees and cook for an additional 2 minutes. Rotate the steaks 30 degrees again and cook for 2 more minutes. Flip the steaks and cook over indirect heat for another 3 to 5 minutes, until the internal temperature reaches 130°F for medium rare. Remove the steaks from the grill and let rest for 5 to 10 minutes.
- Serve the steaks with a generous sprinkle of the sea salt over the top and a dollop of garlic butter. Garnish the steaks with fresh chopped parsley and serve with toasted bread on the side.
Notes
Recipe reprinted with permission from Butcher on the Block by Matt Moore (Harvest, an imprint of HarperCollins Publisher, May 2023). Photography by Andrea Behrends.