Ribeye Steak with Garlic Herb Butter

Hands on time: 30 min / Total time: 50 minutes

Ingredients

3 Tbsp. salted butter, sliced

4-5 peeled garlic cloves, chopped

2 Tbsp. fresh rosemary, chopped

1 Tbsp. thyme, finely chopped

1 Tbsp. olive oil

2 tsp. oregano, finely chopped

1 tsp. salt, kosher

1/2 tsp. black pepper, ground

2 Bluestem Bison Ribeye Steaks (1 1/4 - 1 1/2 lb.), 1 1/4 to 1 1/2 inches thick

Instructions

1. Melt 1 Tbsp. butter in skillet over medium heat. Add diced garlic and stir 30 seconds until butter and garlic start browning. Remove from heat. Add remaining butter and stir until melted. Transfer to bowl and set aside.

2. Mix together crushed garlic, rosemary, olive oil, oregano, salt, pepper, and 1 Tbsp. of thyme. 

3. Dry steaks by patting with paper towel. Rub each side of the steak with the herb-garlic mixture and let coated steaks stand at room temperature for 20-25 minutes

4. Warm up your grill with two grilling zones. Direct heat with high heat should be approximately 400-425 degrees F. Indirect grilling with medium high heat should be approximately 350 degrees F.)

5. Grill steaks over direct heat for approximately 3 minutes or until both sides are seared. Turn once. Transfer seared steaks to indirect heat and grill for about 8-9 minutes for medium-rare flavor. Steaks should be about 140-145 degrees internally.

6. Move steaks to clean platter or cutting board. Cover loosely and let sit for 5 minutes.

7. Cut steaks across the grain and move to plates. Spoon warm garlic-herb butter on top and garnish with extra thyme.