Ingredients:

  • 2 thick-cut Rib Eye Steaks (approx. 475g each)
  • 1.5 tsp Coarse Kosher Salt (9g)
  • 1 tsp Freshly cracked Black Pepper (4g)
  • 1 tbsp Grapeseed or Avocado oil (15ml)
  • 2 tbsp Grass-fed Butter (30g)
  • 1 tbsp Fresh Parsley, finely minced
  • 1 clove Garlic, microplaned
  • 1 pinch Lemon zest

Instructions:

  1. Season the 2 Rib Eye Steaks (475g each) liberally on all sides with the 1.5 tsp Coarse Kosher Salt (9g). Let them sit on a wire rack in the fridge for at least 1 hour until the surface looks dry and tacky.
  2. Preheat your grill to high (about 230°C to 260°C). Let it run for 15 minutes until the grates are glowing and clean.
  3. Pat the steaks dry once more. Rub the 1 tbsp Grapeseed oil (15ml) over both sides. Place them on the grill until you hear a loud, sustained sizzle.
  4. Grill for 4-5 minutes per side. Flip once until a deep brown crust has formed.
  5. Use a digital thermometer to check the thickest part. Aim for 49°C for a final medium rare finish. Pull them off the heat until the thermometer reads 3-4 degrees below your target.
  6. While the steaks are on the grill, mix the 2 tbsp Grass fed Butter (30g) with the 1 clove microplaned Garlic, 1 tbsp minced Parsley, and a pinch of Lemon zest.
  7. Place the steaks on a warm plate and dollop the compound butter on top. Cover loosely with foil for 8 minutes until the butter has completely melted and glazed the meat.
  8. Crack the 1 tsp Black Pepper (4g) over the rested steaks. Serve immediately until the aroma fills the room.