A delightful twist on a classic steak recipe, featuring a smoky herb butter that enhances the natural flavors of the ribeye.
Combine the butter, smoked paprika, fresh thyme, fresh rosemary, grated Parmesan cheese, Dijon mustard, and Worcestershire sauce in a mixing bowl until well blended.
Prepare the butter mixture ahead of time and refrigerate to allow the flavors to meld together.
In another bowl, whisk together the olive oil, freshly ground black pepper, kosher salt, fresh thyme, and fresh rosemary to create the marinade.
Marinating the steak for a longer time enhances the flavor penetration.
Place the ribeye steak in a dish and pour the marinade over it, ensuring it is evenly coated. Cover and refrigerate for at least 2 hours.
Turn the steak occasionally while marinating to ensure even flavor distribution.
Preheat the grill to medium heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Remove the steak from the marinade and let any excess drip off.
Allow the steak to come to room temperature before grilling for even cooking.
Place the steak on the grill and cook, covered, until the desired doneness is reached, flipping halfway through.
Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Resting the steak allows the juices to redistribute, ensuring a juicy result.
Slice the steak against the grain into 1/3-inch thick slices.
Slicing against the grain makes the steak more tender and easier to chew.
Spread the smoky herb butter over the steak slices and serve immediately.
Serve with a side of grilled vegetables or a fresh salad for a complete meal.
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