Grilled Grass-Fed Ribeye Steak
For the inaugural recipe of this website, we must begin with a grilled ribeye steak...of course!
Just in time for summer time grillin' fun.
Ingredients
2 thick cut (1.25 to 1.50 inches) , grass-fed ribeye steaks, 8-12 oz each
2 teaspoons olive oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 tablespoons farm fresh butter
Directions
Remove steaks from refrigerator and from any packaging. Brush each side with oil. Place on a platter or shallow dish and cover with plastic wrap or aluminum foil.
Keep steaks out of the refrigerator for approximately 15-20 minutes to reach room temperature.
In a small bowl, combine salt and pepper (both white and black pepper).
Pre-heat grill to high (about 500 degrees).
Sear the steaks on each side for 3 minutes.
Reduce the heat to low or medium (depends on your grill), close the grill cover until steaks reach desired level of doneness.
Remove steaks from grill and immediately top with a tablespoon of butter.
IMPORTANT: Allow the steaks to "rest" for 5 to 10 minutes before cutting them. This keeps them juicy and flavorful.
Congratulations. Enjoy.
Bon Appétit
-Jim