! Ingredients:
For the Roasted Garlic Butter:
1 head garlic
2 tablespoons olive oil
1/2 cup unsalted butter, softened
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste
For the Steak:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
Salt and pepper to taste
Fresh rosemary sprigs (optional)
! Directions:
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Roast in the preheated oven for 30-35 minutes, until the cloves are soft and golden brown. Allow to cool, then squeeze the roasted garlic out of the skins into a bowl.
Step 2: Make the Roasted Garlic Butter
In the bowl with the roasted garlic, add the softened butter, chopped parsley, thyme, rosemary, salt, and pepper. Mix until well combined. Transfer the mixture to a piece of plastic wrap and shape it into a log. Wrap tightly and refrigerate until firm.
Step 3: Prepare the Steaks
Heat a grill or grill pan over medium-high heat. Rub the steaks with olive oil and season generously with salt and pepper.
Step 4: Grill the Steaks
Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or until your desired level of doneness. For the last minute of cooking, add a few sprigs of fresh rosemary to the grill for extra flavor.
Step 5: Rest the Steaks
Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Step 6: Serve
Slice the roasted garlic butter into rounds and place a few on top of each steak. The butter will melt over the hot steaks, adding rich flavor. Serve with your favorite sides.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Servings: 2
