This is the ultimate meat to serve at a backyard cookout and there's hardly anything to it. With this easy method you'll end with beautifully sear marked steak, a juicy and tender interior and a glossy buttery finish.
Servings: 4(1/2 steak per person)
2(1 lb. each)ribeye steaks,* 1 1/4 to 1 1/2-inches thick (I use boneless)
1 1/2tspkosher salt,or as desired
1tspfreshly ground black pepper
2tsp mincedfresh rosemary**
3/4tsp mincedfresh garlic
Place steaks on a plate. Sprinkle each side evenly with a fair amount of kosher salt.
Let steak rest at room temperature 45 minutes to 60 minutes.***
Meanwhile in a small mixing bowl stir together butter, rosemary and garlic. Set aside.
Heat a grill over moderately high heat, to about 450 to 500 degrees.
Sprinkle each side of both steaks with pepper.
Grill steaks about 3 1/2 to 7 minutes per side to desired doneness.**** Rare steaks will be near lesser time while more well done will be near greater time. Use an instant read food thermometer to test for doneness in center of thickest portion of steak.
Let steaks rest off heat 5 minutes. Brushed with the garlic herb butter, slice and serve.
*Ribeye, New York strip steak, filet mignon (tenderloin), or T-bone work well here.
**1 1/2 tsp fresh thyme or 1 Tbsp minced fresh parsley will work in place or rosemary.
***Steak can be salted up to 48 hours in advance (if it's not about to spoil). If doing so just salt each steak and keep on a wire rack in the fridge uncovered.
****STEAK DONENESS TARGET TEMPERATURESNote that the FDA recommends an internal temperature of 145 degrees with a 3 minute resting period for food safety.
Rare: 115 - 120 degrees, serve steak at 125 degrees
Medium rare: 120 - 125 degrees, serve at 130 degrees
Medium: 130 - 135 degrees, serve at 140 degrees
Medium well: 140 - 145 degrees, serve at 150 degrees