2teaspoonseach of finely chopped fresh parsley,oregano, thyme and rosemary
2finely minced cloves of garlic
zest and juice of ½ lemon
2tablespoonsof olive oil
2Strauss 28-ounce bone-in ribeyesthawed
sea salt and pepper to taste
Instructions
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.