Ingredients
Garlic Shallot Butter
- ½ cup unsalted butter, room temperature
- 2 tbsp unsalted butter
- 2 tbsp finely chopped shallots
- 1 tbsp minced garlic
Steaks
- 4 ribeye steaks (1½–2 inches thick)
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
1.
Make the Garlic Shallot Butter
2.
Melt 2 tablespoons butter in a small saucepan over medium heat. Add the shallots and cook until tender and lightly browned, about 3–4 minutes. Add the garlic and cook 1 minute more until fragrant. Remove from heat and allow to cool slightly.
3.
In a bowl, combine the shallot mixture with the remaining ½ cup softened butter and mix until smooth.
4.
Place the butter on a sheet of plastic wrap, roll into a log, and twist the ends to seal. Refrigerate until firm.
5.
Reverse Sear the Steaks
6.
Preheat your grill to 225°F.
7.
Season the ribeye steaks on both sides with salt and black pepper.
8.
Place the steaks directly on the grill and cook until the internal temperature reaches 115°F, about 45–60 minutes.
9.
Remove the steaks from the grill and increase the grill temperature to 450°F.
10.
Slice the garlic butter into ¼-inch rounds.
11.
Return the steaks to the grill and sear about 5 minutes per side, or until the internal temperature reaches 125°F for medium-rare.
12.
Remove the steaks from the grill and top each steak with a round of garlic shallot butter.
13.
Rest the steaks for 10 minutes, then slice and serve.
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