American · Dinner
Grilled Ribeye Steak
A bone-in ribeye seasoned with salt and pepper, seared over high heat to develop a caramelized crust while maintaining a pink medium-rare interior. Finished with a garlic and thyme-infused butter that melts over the rested meat, and served with charred grilled scallions and fresh lemon.
$15
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
938Calories
57.3gProtein
77.8gFat
3.5gCarbs
0.8gSugar
1gFiber
1512mgSodium
264mgChol
33.1gSat Fat
420mgPotassium
28mgCalcium
2.8mgIron
1.3mcgVitamin B12
4.5mgVitamin C
gluten-free
low-carb
protein-rich
herb-salt
all-time-classics
cheat-day
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the ribeye dry, rest it 30 minutes off the fridge, then season both sides with salt and pepper.
2
Grill
Heat a grill pan to high and cook the steak 4 to 5 minutes per side until a dark crust forms and it reads 130F.
3
Melt
On a small pan over medium heat, melt the butter with crushed garlic and thyme for 1 minute until foaming and nutty.
4
Grill
Toss scallions in olive oil and grill over high heat 2 minutes until charred and softened, turning once for even color.
5
Plate
Spoon the garlic-thyme butter over the rested steak, add the scallions alongside, and squeeze fresh lemon over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 bone-in ribeye steak, about 7.4 oz (210g)
- 1 1/2 tsp1 1/2 tsp salt
- 1 tsp1 tsp black pepper
- 4 cloves4 cloves garlic
- 2 tbsp28g butter
- 6 sprigs6 sprigs fresh thyme
- 44 scallions, trimmed
- 2 tsp10ml olive oil
- 11 lemon
