If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Herb & Garlic Butter Rib Eye
...in your mind.
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Herb & Garlic Butter Rib Eye
We used a stupidly expensive Japanese A5 Wagyu Tomahawk steak for this - and yes it was amazing. But with a little time and patience, almost any good ribeye can be amazing.
1 big boy bone in or out rib eye, 4 pounds would not be unreasonable
Kosher salt
Coarse ground black pepper
A handful of herb sprigs (still on their stems as opposed to loose) like thyme, rosemary, sage, cilantro - any really are ideal
1 cup butter
4 cloves garlic, smashed
Directions
Remove rib eye from packaging, dry well with paper towels, and salt rather aggressively on all sides (it's big) then set on a rack on a baking sheet, and ideally put in the fridge uncovered for 24 hours. But if you only have an hour, go with that but no need to refrigerate
Take out of the fridge (if that's where it's been) at least an hour before cooking, now season well with the pepper
Make herb brush by tying together 3 or 4 sprigs of each herb to the end of a wooden spoon, chopsticks or even a stick stick with kitchen twine.
Put butter and garlic in small pot, and let melt over low heat
Set up grill for 2-zone cooking (charcoal or briquettes on one side), and when hot, put the steak over the hot side. Give it a couple minutes to get some good marks, then flip and repeat. Once both sides have some color, move to the indirect side. It will live here most of the time, with you dipping the brush into the garlic butter and basting the steak. Flip every 5 minutes or so and baste again. You're looking for it to be about 125 when you pull it. If it gets to 120 and needs more color, now's the time to get him over the direct heat
Remove, cover loosely with foil and let rest 10 minutes
Slice and be happy, maybe drizzling with any extra garlic butter
