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grilled rib eye steak with chive butter

Rib eye steak is one of the more tasty cuts of beef with either bone-in or out.  For this recipe you can use either.  The meat is also one of the more expensive types and requires very little seasoning, salt and pepper is just perfect.   You can also make with a fresh herb sauce or Chimichurri.  I often take the tops of fresh carrots and use that as a base for an herb or Chimichurri.

grilled rib eye steak with chive butter

Rib eye steak is one of the more tasty cuts of beef with either bone-in or out.  For this recipe you can use either.  The meat is also one of the more expensive types and requires very little seasoning, salt and pepper is just perfect.   You can also make with a fresh herb sauce or Chimichurri.  I often take the tops of fresh carrots and use that as a base for an herb or Chimichurri.

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Ingredients

Recipe serves: 4
2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
Kosher salt, as needed
Extra-virgin olive oil, as needed
2 slices butter for steak on grill
to finish
1 tablespoon unsalted butter, melted
2 teaspoons finely chopped chives
seasoning: salt and pepper if desired
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thoughts&stories

  • Rare: 130 F
  • Medium rare: 135 F
  • For medium: 145 F
  • Medium well: 150 F
  • Well done: 160 F

Steak comes in cuts that come from the loin of the cow and are usually served in one big piece, and those that come from the flank, plate and sirloin, and are sliced before or after cooking.

loin:  Porterhouse, rib eye, T-bone and filet mignon

flank, plate, sirloin:  hanger, flank, tri tip and skirt

Loin cuts of meat are good for grilling.  You need very little flavoring on the meat because they are full of flavor, and often very tender.  Flank, plate and sirloin cuts often require more seasoning and can be tougher because they are from parts of the cow that have more muscle such as the belly and the legs.

 

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grilled rib eye steak with chive butter
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  • time
    20 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
  • Kosher salt, as needed
  • Extra-virgin olive oil, as needed
  • 2 slices butter for steak on grill

  • to finish

  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons finely chopped chives
  • seasoning: salt and pepper if desired

Directions

1
Done

Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
2
Done

Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
3
Done

Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, at least 4 to 5 minutes per side. See side bar for temperatures.
4
Done

Move steaks to indirect heat and continue cooking 2 to 5 minutes longer, depending on desired doneness.

5
Done

Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter and chives. Pour over steak before serving.

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