Garlic and Herb Cowboy Steak

Garlic and Herb Cowboy Steak.

This is a grilled cowboy ribeye steak with homemade Garlic and Herb Compound Butter.

INGREDIENTS

COWBOY RIBEYE
+ Cowboy ribeye steak
+ Kosher salt
+ Flaked sea salt (for serving)

GARLIC & HERB COMPOUND BUTTER
+ 1/2 C butter, softened
+ 2 cloves garlic, minced
+ 1 TBSP fresh parsley, mined
+ 2 tsp fresh thyme leaves, mined
+ 1 tsp fresh rosemary leaves, finely minced
+ Kosher salt to taste
+ 1/4 tsp coarse black pepper (optional)

DIRECTIONS

+ STEP 1: SALT
Liberally season the steak with kosher salt on all sides and refrigerate for 12-24 hours. You can skip this step for thin steaks.

+ STEP 2: TEMPER
Remove steak from fridge and let rest at room temperature for 20-30 minutes while grill preheats.

+ STEP 3: BUTTER
Combine the compound butter ingredients in a small bowl and mix. Transfer the butter to a sheet of plastic wrap and form into a log, about 2 inches in diameter. Transfer the butter to the fridge to firm up.

+ STEP 4: SEASON
Immediately before grilling, pat the steak with a paper towel to remove all moisture from the surface. Coat the steak with olive oil and liberally season the steak with kosher salt, and coarse black pepper (optional).

+ STEP 5: GRILL
Grill directly over high heat for 2-3 minutes each side. Transfer the steak to indirect medium heat for a few more minutes until the internal temperature is within about 5-7 degrees from your desired doneness (remove at 125F for medium rare).

+ STEP 6: REST
Top the steak with the Garlic and Herb Compound Butter and tent with foil. Let rest at room temperature for 10-15 minutes before slicing.