Crispy edges, sizzling garlic and enough herbs to make your cutting board smell like a steakhouse garden party. This ribeye recipe keeps things simple, letting rich, grass-finished beef do most of the heavy lifting.
Ingredients
- 4 ribeye steaks (we suggest Forward Farms ribeye); 8-12 oz. per person
8 Tbsp granulated garlic
8 cloves garlic, thinly sliced
8 Tbsp coarse salt
4 Tbsp pepper (to taste)
4 Tbsp beef tallow
4 sprigs rosemary
4 Tbsp thyme
Directions
- Remove steaks from refrigerator 30-45 minutes before cooking to get to room temperature. This is also a good time to start grill, if using charcoal or gas to allow the grill to get to a high temperature on one side and set the other side of the grill to medium low.
- Pat steak dry with paper towels.
- For each steak, season one side with 2 Tbsp granulated garlic, 2 Tbsp coarse salt and 1 Tbsp crushed black pepper (or to taste).
- In a saucepan, gently soften the tallow with rosemary, thyme and thinly sliced garlic.
- Brush the tallow mixture over both sides of the steak.
- When grill is hot, add steak and sear 2-3 minutes on each side to form a nice crust.
- Place the steak on the warm side of the grill and rest for 10 minutes and to get to desired internal temperature. 120-130° is rare, 130-135° medium rare, 135-145° medium, 145-155° medium well and 160° + well done.
- Slice steak against the grain and serve.