- 1 x 2.5lb ribeye or cowboy steak
- 1 stick of salted butter (4oz), divided and softened
- 6 cloves of garlic, crushed
- 1 tablespoon fresh parsley or thyme, chopped
- 1 tablespoon Hardcore Carnivore Black seasoning or 2 teaspoons salt
- 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.
- NOTE 1: Here’s how to set up your grill for two zone cooking.
- Method: Grilling