Ingredients:

  • 2 (1-inch thick) Ribeye or New York Strip Steaks (about 8-12 ounces each)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Coarse Sea Salt
  • 1 teaspoon Black Pepper, freshly ground
  • 4 tablespoons Unsalted Butter, softened
  • 2 cloves Garlic, minced
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Fresh Chives, chopped
  • 1/2 teaspoon Lemon Juice
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Prepare the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, parsley, chives, lemon juice, and red pepper flakes (if using). Mix well with a fork until fully incorporated. Set aside.
  2. Prepare the Steaks: Pat the steaks dry with paper towels. This is CRUCIAL for a good sear! Drizzle with olive oil and season generously with sea salt and black pepper.
  3. Preheat the Grill: Preheat your grill to high heat (around 450-500°F / 232-260°C). Make sure the grates are clean!
  4. Grill the Steaks: Place the steaks on the preheated grill. Sear for 3-4 minutes per side for a nice crust.
  5. Cook to Desired Doneness: Reduce the heat to medium. Continue grilling, flipping occasionally, until the internal temperature reaches your desired doneness.
  6. Rest the Steaks: Remove the steaks from the grill and place them on a clean plate. Top each steak with a generous dollop of the garlic herb butter. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
  7. Slice and Serve: Slice the steak against the grain and serve immediately.