Have you ever enjoyed a nice juicy rib eye at steak house and wondered why their steaks tasted out-of-this-world amazing? You know how you’re sitting at the table and they bring you the hot, sizzling steak on a cast iron platter? The steak is piping hot and we don’t seem to notice the little bit of magic that is melting sweetly on top…yeah, it is probably gone by the time you sink your teeth into the steak and groan with delight.
I’ve been there. I know. The restaurant isn’t doing anything that we can’t do at home. The only difference? We can do it for a lot less money and a whole lot more fun. Let me introduce to you a classic, Herb Butter Rib Eye on the Big Green Egg!
Herb Butter Rib Eye Steak is a favorite example of an incredibly delicious meal that doesn’t take a long time to cook, doesn’t require any special accoutrements, and doesn’t cost a lot of money (other than the cost of the steaks themselves).
After making this mouth-watering steak, you will definitely be spending less time in the expensive steak house and more time with your family in your home!
And what goes better with a nice juicy steak than a loaded baked potato? Not much! I just make it myself by throwing a generous amount of coarse sea salt on a potato, wrapping it up in foil, and baking it in the oven.
Add in a fine microbrew or a good bottle of red wine and you’ve got yourself an extremely nice steak dinner at home. There is no need to worry about bad service, the noisy restaurant, a wait staff that is overworked, or steaks that aren’t prepared EXACTLY how you want them. How awesome is that?
The herb butter mix is really simple to put together. The key is to have the stick of butter fairly soft by letting it come up to room temperature. Trying to mix in the shallots, garlic and chives becomes very challenging if the butter is hard.
Fun tip: Pick fresh herbs from your garden to mix in to the butter. We have used parsley, chives, garlic chives, rosemary and thyme depending on which was easiest to harvest.
After mixing the ingredients for the butter, place the mixture in a small container and refrigerate. This mixture lasts several days!
Set up the BGE for direct heat by removing the plate setter and bring it up to 350-400 degrees. You will want a nice sear on these rib eyes. As you are waiting for the temperature to come up, add some salt and pepper to both sides of the steak. You really don’t want a lot of seasoning on this recipe, as the rich taste of the butter will want to shine through.
It took me about five minutes of grilling on each side of the steak to get them to the desired temperature.
When the steaks are removed from the grill, add a tablespoon or two to the steak and serve. If you wait too long, the steak will cool down and not melt the butter as quickly.
One bite is all it’s going to take for you to be convinced that these are hands-down one of the best tasting steaks out there! These are the steaks that you whip out when you invite friends over and you want to impress them with your amazing grilling skills. They will think you slaved for hours preparing for their visit.
The best part of this recipe is that you can make extra if you (like us) use leftovers throughout the week. As long as you reheat the steak enough, you can add another dollop of butter on the leftover.
This makes me think I’ll give it a try next time with just a garlic butter. Garlic Butter Grilled Steaks coming up!
Until next time, enjoy!
Herb Butter Grilled Steak on the Big Green Egg
- 2 1lb rib eye steaks
- 4 tbs of unsalted butter softened
- 3 tbs of minced shallots
- 1-2 tbs of minced chives
- 2 minced garlic cloves
- Salt and pepper
- 1 tbs of minced fresh parsley
Herb Butter Mix
- Mix together the softened butter, shallots, chives and minced garlic cloves together with a fork
- Set butter mix aside
- The butter mix will stay fresh for several days if refrigerated. The taste becomes more pronounced after a day or two as well
- Add salt and pepper evenly to both sides of the steak
- Set up the BGE for direct heat (take out the plate setter)
- Bring the grill up to 350-400 degrees
- Grill for approximately 5 minutes on each side (but check more often if you are unsure on how fast your steaks will cook)
- Remove steaks when it reaches the temperature you prefer
- Add butter to the rib eyes fairly quickly after they are removed from the grill. The butter will quickly soften and melt into the steak.
- Garnish with parsley
- Serve (if you haven't already eaten the steak on the way to the table!)