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Welcome to Smokin’ and Grillin wit AB Today, we embark on a journey to recreate that AB-inspired magic with a mouthwatering bone-in ribeye steak. Buckle up for a flavor-packed experience that’ll leave your taste buds dancing.
Ingredients
- 1 pound bone-in ribeye steak, 1 to 1-½ inch thick
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, Minced
- Chopped fresh parsley for garnish
Instructions
Prepare the Steak:
- Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes.
- Pat the steak dry with paper towels to remove excess moisture.
- Season both sides generously with kosher salt and freshly ground black pepper.
Preheat the Grill:
- Preheat your grill to medium-high heat. If you have a smoker attachment, get it ready for some smoky goodness.
Infuse the Smoky Flavor:
- If using a smoker, add your favorite wood chips or chunks to infuse a smoky flavor into the steak. Place the steak on the grill.
Grill the Steak:
- Grill the ribeye for about 4-5 minutes per side for medium-rare, adjusting the time based on your desired level of doneness.
- In the last minute of grilling, sprinkle chopped fresh rosemary and thyme over the steak for aromatic flavors.
Prepare the Butter Mix:
- While the steak is grilling, heat a skillet over medium heat. Add the olive oil and butter.
- Once the butter is melted, add smashed garlic cloves to infuse the butter with garlic flavor.
Baste the Steak:
- Use a spoon to baste the steak with the garlic-infused butter. Spoon the butter over the steak continuously for added richness and flavor.
Rest the Steak:
- Once the steak reaches your preferred doneness, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute.
Slice and Garnish:
- Slice the ribeye against the grain into thick slices. Arrange the slices on a serving platter.
- Pour any remaining garlic butter over the steak slices.
- Garnish with freshly chopped parsley for a burst of freshness.
Serve and Enjoy:
- Serve the Smokin’ and Grillin’ Ribeye Steak immediately, and enjoy the smoky, flavorful goodness!
The Best Ribeye Steak
Ingredients
- 1 lb bone-in ribeye steak 1 to 1-½ inch thick
- Kosher salt To Taste
- Freshly ground black pepper To Taste
- 2 tsp Fresh rosemary chopped
- 1 tsp fresh thyme leaves
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 clove garlic smashed
- fresh parsley chopped for Garnish
Instructions
- Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes.
- Pat the steak dry with paper towels to remove excess moisture.
- Season both sides generously with kosher salt and freshly ground black pepper.
- Preheat your grill to medium-high heat. If you have a smoker attachment, get it ready for some smoky goodness.
- If using a smoker, add your favorite wood chips or chunks to infuse a smoky flavor into the steak. Place the steak on the grill.
- Grill the ribeye for about 4-5 minutes per side for medium-rare, adjusting the time based on your desired level of doneness.
- In the last minute of grilling, sprinkle chopped fresh rosemary and thyme over the steak for aromatic flavors.
- While the steak is grilling, heat a skillet over medium heat. Add the olive oil and butter. >brbr<
- Once the butter is melted, add smashed garlic cloves to infuse the butter with garlic flavor.
- Use a spoon to baste the steak with the garlic-infused butter. Spoon the butter over the steak continuously for added richness and flavor.
- Once the steak reaches your preferred doneness, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute.
- Slice the ribeye against the grain into thick slices. Arrange the slices on a serving platter.
- pour any remaining garlic butter over the steak slices.
- Garnish with freshly chopped parsley for a burst of freshness.
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