Grilled Ribeye with Garlic Herb Sauce

 

INGREDIENTS

  • 2 bone-in rib steaks, 16 oz. each

  • 2 tsp kosher salt

  • 1 tsp black pepper

  • 4 tbsp unsalted butter

  • 2 tbsp olive oil

  • 1 shallot, chopped

  • 6 cloves garlic, minced

  • 2 sprigs rosemary, chopped

  • 1/4 cup parsley, chopped

  • 1/4 cup tarragon, chopped

  • 1/4 cup cilantro, chopped

  • 1/4 cup mint, chopped

  • Juice of 2 lemons

  • 1/4 tsp smoked paprika

 
 

DIRECTIONS

  1. Pat dry the steaks very well on both sides. Season with half of the salt and pepper. Let the steak sit on the board for a few minutes.

  2. Prepare the grill and wait for the charcoal briquettes to become hot and ashy.

  3. Meanwhile, place the butter and olive oil in a pan over medium heat. Once the butter is melted, add in the shallot and garlic. Cook for a few minutes until they're translucent and aromatic.

  4. Remove the pan from the heat and add the rosemary, parsley, tarragon, cilantro and mint. Stir and add the remaining salt and pepper. Add the lemon juice and smoked paprika. Stir and set aside.

  5. Once the briquettes are very hot, carefully move them to one side of the grill so you have direct and indirect heat. Cut a potato in half and rob it on the grates to prevent the meat from sticking.

  6. Place the steaks on direct heat and sear for 4 minutes on each side. Then transfer to the indirect heat and cook until desired internal temperature

  7. Remove the steak from the heat and let it sit on the cutting board for 10 minutes. Then slice and serve with the garlic herb sauce.