This perfectly cooked ribeye topped with a dollop of herb better is one of my absolute favorite meals!
Ingredients
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2 ribeye steaks
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4 tablespoons butter, at room temp
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2 tablespoons finely chopped herbs (I use parsley, chive, thyme, and dill)
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1 teaspoon lemon zest
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2 teaspoons salt
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1 teaspoon pepper
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2 tablespoons Koroneiki Olive Oil
Instructions
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Coat the steaks with olive oil, salt and pepper about 30 minutes before grilling.
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Heat the grill to high heat. Add the steaks to the grill and cook for about 5 minutes per side until cooked to medium rare. Rest the steak for 10 minutes before serving.
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While the steak rests mix the butter, herbs and a pinch of salt together.
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Top the steak with a dollop of butter and enjoy!
Note: I like to serve this with a perfectly cooked baked potato: Poke a russet potato all over with a fork then coat with olive oil and salt. Cook for an hour in a 450 degree oven, flipping halfway through. If you’re tight on time microwave for 10 minutes (flipping halfway through), then bake in a 450 degree oven for about 5 minutes. Serve with sour cream and chives.
Takes 40 minutes
Serves 2
