Grilled Bone-In Ribeye with Herb Butter
Photo by Elsie Hui licensed under CC BY 2.0
Grilled Bone-In Ribeye with Herb Butter
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COURSE
Main Course
Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.
INGREDIENTS
- 2 sticks of softened unsalted butter
- 2 teaspoons each of finely chopped fresh parsley
- oregano
- thyme and rosemary
- 2 finely minced cloves of garlic
- zest and juice of ½ lemon
- 2 tablespoons of olive oil
- 2 Strauss 28-ounce bone-in ribeyes (thawed)
- sea salt and pepper to taste
DIRECTIONS
- Preheat the grill to 400° to 450°.
- Add the softened butter, herbs, garlic, lemon zest, lemon juice and salt and pepper to a bowl and whisk until combined and set aside.
- Brush the ribeyes with the olive oil and season them well on all sides with salt and pepper.
- Place the seasoned ribeyes onto the grill and cook for 8-10 minutes per side or until dark grill marks are formed or the desired internal temperature is achieved.
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