Ingredients
2ribeye steaks,1-inch thick
salt and pepper,or steak spice to taste
½cupsalted butter,softened
1½tsplemon juice
1garlic clove,minced
3tbspfresh herbs,chopped
Preparation
Mix the butter, lemon juice, garlic, and fresh herbs together in a bowl.
Place the mixture on a plastic wrap, then roll into a log.
Refrigerate for 1 hour.
Slice into rounds, then set aside.
Preheat the Kingsford Professional Charcoal for 15 minutes until the coals are grey.
Place the steaks on the hottest side of the grill where the coals are, then sear for 2 minutes per side.
Move the steaks to the indirect heat side of the grill to complete cooking to desired temperature.
For a 1-inch ribeye steak, cook for an additional 4 to 5 minutes after searing for medium-rare or an additional 6 to 7 minutes for medium.
Once the steak has reached desired temperature, remove from the grill.
Top with the parsley garlic butter, then let rest for 5 minutes.
Serve, and enjoy!
