Ingredients
Scale
- 2 lbs of Ribeye or New York Strip steak
- Salt and freshly ground black pepper, to taste
- 2 tablespoons of olive oil
- 4 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- Fresh herbs (thyme, rosemary, parsley), finely chopped
- 1 tablespoon of fresh lemon juice
Instructions
- Allow steaks to reach room temperature for about 30 minutes before grilling. Season both sides generously with salt and pepper.
- Preheat the grill to high heat. Brush each steak with olive oil.
- Grill the steaks for 4-5 minutes on each side for medium-rare, adjusting as needed for your preferred doneness.
- Remove steaks from grill and let them rest for 5-10 minutes.
- Meanwhile, in a skillet over medium heat, melt butter. Add garlic and herbs, cooking until the butter turns golden brown and has a nutty aroma.
- Remove from heat and stir in lemon juice.
- Slice steak against the grain and top with the browned butter sauce.
Notes
- For the best flavor, use high-quality, well-marbled steaks.
- Adjust grilling time based on the thickness of the steaks and desired level of doneness.
- Letting the steak rest after cooking is crucial for retaining juices and ensuring tenderness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
