Ingredients:

  • 2 rib eye steaks (about 1.5 inches thick, approximately 300-400g each)
  • 1 tablespoon olive oil (15ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened (60g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Zest of 1 lemon
  • Pinch of salt

Instructions:

  1. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, rosemary, lemon zest, and salt.
  2. Shape into a log using plastic wrap and refrigerate until set.
  3. Heat the grill to high heat (around 450°F/232°C).
  4. Pat the rib eye steaks dry with paper towels.
  5. Brush with olive oil and season generously with salt and pepper on both sides.
  6. Place the steaks on the hot grill and sear for 6-7 minutes on the first side, undisturbed, until a rich, dark crust forms.
  7. Turn the steaks over and grill for an additional 4-7 minutes, depending on desired doneness.
  8. Transfer the steaks to a cutting board and tent with aluminum foil. Allow to rest for 5-10 minutes.
  9. Top each steak with a slice of garlic herb butter.