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.
Start by making the garlic butter. Place half the butter in a small saucepan over medium/low heat, and cook until butter starts to foam and brown, about 3-4 minutes.
Add the crushed garlic to the pan, and cook over low heat a further 5 minutes, stirring occasionally, until garlic browns but does not burn. Remove from heat and allow to cool.
Once cooled, combine the garlic butter with the room temp butter. Add the parsley and mix well. Spoon the butter mixture onto a piece of plastic wrap, and roll into a tube shape, sealing the ends. Refrigerate until firm, at least 2 hours.
Preheat a grill for two zone cooking. The grill should be at medium low heat, 300-350f.
Pat the steak dry with paper towel, and season well on both sides with Hardcore Carnivore Black.
Place the steak onto the cool side of the grill away from the heat, and close the lid. Cook until the steak registers internal temperature of 125 for rare, 135 for medium rare, 140 for medium, 150 for well done.
When the steak is at the desired internal temperature, remove from the grill to rest under foil for 10 minutes. While the steak is resting, crank the grill heat to 500+ degrees to sear.
Once the grill is hot, sear the steak for 1-2 minutes per side to achieve maximum crust.
To serve – cut a few pats of butter from the log, and quickly place on top of hot steak to melt. Serve immediately.