Grilled Bone-In Ribeye with Homemade Herb Brush
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 779
- Total Fat
- 67
- Saturated Fat
- 29
- Carbohydrates
- 5
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 42
- Cholesterol
- 190
- Sodium
- 616
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
2 bone-in ribeye steaks, each about 2 inches thick
2 sprigs basil
6 sprigs rosemary
4 sprigs oregano
4 sprigs thyme
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2 cloves garlic
Directions
Special equipment:
8-inch-long metal skewer, kitchen twine, instant-read thermometer and large wood cutting board with juice groove- Preheat the grill to medium-high (400 degrees F) and prepare half for indirect grilling. Remove the steaks from the refrigerator, pat them dry and let them sit at room temperature for 30 minutes before grilling.
- To make the herb brush: Starting with the basil, gather the herbs and work around the tip of an 8-inch-long metal skewer. Tie them tightly to the skewer with kitchen twine. Trim the ends of the kitchen twine so there are no long ends. Set aside until ready to grill.
- After the steaks have sat out for 30 minutes, brush both sides with the vegetable oil and season generously with salt and pepper. Transfer the meat to the hot side of the grill for 4 minutes. While the steak is grilling, melt the butter in a small cast iron skillet or saucepan on the grill. Flip the steaks after 4 minutes and baste with the butter, using the herb brush. Grill the steak for an additional 4 minutes.
- Transfer the steaks to the indirect heat side of the grill and baste with the butter and herb brush once again, being sure to leave about 2 tablespoons of the butter in the skillet and remove from the grill. Cook the steaks, undisturbed, over indirect heat until they register 125 to 130 degrees F with an instant read thermometer for medium-rare.
- In the meantime, finely chop the garlic on a large wood cutting board with a juice groove. Season the garlic with 1/2 teaspoon salt. Use the flat side of your knife to mash the garlic and salt together to create a paste. Pour the remaining butter from the skillet onto the cutting board. Use a fork to spread the mixture on the surface area of the board. Cut the kitchen twine from the herb brush and lay the herbs on top of the garlic mixture. Remove the steaks from the grill and rest them on top of the herbs and garlic mixture for 10 minutes before slicing.
- After 10 minutes, remove the bone from the steaks and slice against the grain. Place the meat on the herbs and serve directly from the seasoned cutting board.