A deliciously easy grilled steak topped with an herbed butter with cheese, chives, tarragon, and thyme.
2 12 oz. steaks (about 1 1/2″ thick; rib-eye, New York strip, or filet)
2 tablespoons olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
Garlic Herb Compound Butter, recipe HERE (super easy)
About 20 to 30 minutes before grilling, pull steaks out of the refrigerator, brush with olive oil and sprinkle with salt and pepper.
Preheat grill to high.
Place steaks on the grill and cook 4 to 5 minutes, then turn over. Cook an additional 3 to 5 minutes for medium rare. Using an instant thermometer check temperature, cook until desired doneness is reached. See notes below for cooking temperatures.
Remove steaks from grill, top with a pat of Garlic Herb Compound Butter, and cover with foil. Allow to sit for about 5 minutes.
Rib-eye steaks have great marbling and work well in this recipe!
Ideal steak temperatures:
Medium Rare: 135 degrees F
Medium: 140 degrees F
Medium Well: 150 degrees F