For this ribeye steak recipe, don’t be afraid to brown the garlic to a proper golden hue and develop deeper flavors in the browned butter.
It’s one of the most classic and crave-inducing meals. A thick and perfectly charred ribeye steak, dripping with a mound of flavored butter. It’s so primal, and so simple, but ever so satisfying. The key here buying the best quality beef you can afford, and making sure the steak is at least 1″ thick. Better still to have the steak feed two or three people, because the thicker you can get it, the easier it is to cook.
The fat marbling (those fine white rivulets running through meat) make a huge difference to the final outcome of your eating experience. Marbling has such a huge influence on both tenderness and flavor, especially on a quick cooking cut like ribeye. The higher the marbling, the higher the grade, which is one of the determining factors of price. And that’s why you should buy the best steak you can afford.
The co-star of this dish (alongside your phenomenally charred ribeye steak) is the compound butter. Compound is just a fancy term for flavored butter, and this butter pairs perfectly with the beef. Both the garlic and the butter itself are browned, developing complex toasty flavors in both ingredients. Browning the butter and gentling turning the garlic a golden hue brings them alive with next-level nutty aromas, too.
Essential tools for this recipe:
- A grill set up for two zone cooking. I love and recommend cooking over charcoal for maximum flavor impact, but you can do this setup with any type of grill. Here’s how to set up your grill for two zone cooking.
- You can use plain kosher salt to season the steak if you prefer, but for maximum crust and flavor, I highly recommend trying Hardcore Carnivore Black beef seasoning.