Steakhouse Ribeye Steak

• Gluten free
• Paleo

• Meat

  • 2 Ribeye steaks
  • 1 Salt & pepper or steak spice

• Produce

  • 1 clove Garlic
  • 3 tbsp Herbs, fresh

• Condiments

  • 1 1/2 tsp Lemon juice

• Dairy

  • 1/2 cup 1 stick of salted butter

Found on spendwithpennies.com

Description

Ingredients

• 2 Ribeye Steaks (1 thick)
• Salt & Pepper or steak spice to taste
• 1 stick of salted butter (1/2 cup), softened
• 1½ teaspoons lemon juice
• 1 clove garlic, minced
• 3 tablespoons fresh herbs, chopped

Directions

• Prepare butter below if using.
• Preheat Kingsford Professional Charcoal until coals are grey (approx. 15 minutes)
• Place steaks on the hottest side of the grill (where the coals are) and sear 2 minutes per side.
• Move steaks to the indirect heat side of the grill to complete cooking to desired temperature. (For a 1 ribeye steak cook an additional 4-5 minutes after searing for medium-rare or an additional 6-7 minutes for medium)
• Once steak has reached desired temperature, remove from the grill. Top with butter or garlic butter and let rest 5 minutes to redistribute juices.
• Mix all ingredients. Place on plastic wrap and roll into a log. Refrigerate 1 hour.
• Slice into rounds.