Buttery Grilled Steak
YIELD: 4 serving PREP TIME: 5 minutes GRILL TIME: 10 minutes
- 4 ribeye steaks (1 ½ inch thick, 6-8 ounces each)
- 2 tablespoons olive oil
- 1 ½ tablespoons Maldon Smoked Sea Salt
- 1 tablespoon ground black peppercorns
- 4 tablespoons unsalted butter, at room temperature
Lightly oil the grates on your grill. Heat grill to high temperature.
While grill is coming to temperature, pat the steaks dry with paper towels and then brush all surfaces lightly with olive oil. Spread the Maldon Smoked Sea Salt and ground pepper evenly over all surfaces of the meat, pressing into the meat to help it adhere.
When the grill is hot, add the steaks and grill on all sides (top, bottom, and sides) for 2 minutes each side. Repeat heating all sides until the meat is seared with grill marks: about 8 – 10 minutes. Heat to 120°F for rare meat and to 125°F for medium-rare.
Remove steaks from the grill and place 1 tablespoon of butter on top of each serving. Cover the grilled steaks tightly with aluminum foil and let the meat rest for 5-10 minutes. Serve with additional Maldon Smoked Sea Salt and ground pepper on the side so your guests can season their servings to taste.
Maldon Smoked Sea Salt