Farooq's Grilled Ribeye with Garlic Herb Butter
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Grilled Ribeye
with Garlic Herb Butter
Halal grass-fed ribeye grilled over the highest heat to a charred, crackled crust with a pink, butter-rich center. Finished tableside with melting garlic herb compound butter. The boldest steak in the lineup.
The ribeye is the most marbled steak on the animal — cut from the rib section where the muscle does very little work, leaving behind extraordinary intramuscular fat that melts as the steak cooks and bastes the meat from the inside out. Where the NY strip is bold and firm, the ribeye is rich and almost buttery. The flavor is more intense than any other common steakhouse cut, which is why it needs nothing more than salt, high heat, a rest, and a spoonful of compound butter melting into the crust at the table.
We use Thomas Farms halal grass-fed ribeye steak — 10oz, beautifully marbled, with the characteristic spinalis (cap) muscle along the outer edge that ribeye lovers specifically seek out. Grass-fed ribeye has a slightly more mineral, complex flavor than grain-finished, and it grills magnificently.
The ribeye's secret — don't fight the fat: Ribeye has a higher fat content than any other steak. Embrace it. The fat renders during cooking and creates self-basting that no other cut can replicate. The only mistake people make is overcooking it — above medium, that fat starts to taste greasy rather than luscious. Pull at 130–135°F every time.
Ingredients
For the steak
- 1 × 10ozThomas Farms halal grass-fed ribeye steak
- 1 tspKosher salt
- ¾ tspCoarsely cracked black pepper
- 1 tbspNeutral oil (avocado or grapeseed)
- To finishFlaky sea salt
Dry brine for maximum crust: Season the steak with salt 1 hour ahead (or overnight uncovered in the fridge) rather than right before cooking. The salt draws out surface moisture, which then reabsorbs — seasoning the meat deeply and leaving the surface bone dry for an exceptional crust.
Ribeye doneness guide
Garlic herb compound butter
- 4 tbspUnsalted butter, room temperature
- 2 clovesGarlic, finely minced or grated
- 1 tbspFresh parsley, finely chopped
- 1 tspFresh thyme leaves
- ½ tspFresh rosemary, very finely chopped
- ¼ tspFlaky sea salt
- PinchBlack pepper
Make the butter well ahead: Mix all ingredients, roll into a log in cling film, and refrigerate for at least 30 minutes. Slice a round off as needed. Keeps 2 weeks refrigerated or 3 months frozen — make a large batch and use all week.
What each butter ingredient does
Instructions
Phase 1 — Compound butter (make ahead)
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1
Make the compound butter
Combine softened butter, minced garlic, parsley, thyme, rosemary, salt, and pepper in a small bowl. Mix until uniform. Lay a sheet of cling film flat, spoon the butter along the center, and roll into a tight log about 1½ inches in diameter. Twist the ends closed and refrigerate for at least 30 minutes. Slice rounds off as needed — one round per steak.
Phase 2 — Grill the ribeye
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2
Preheat the grill to maximum
Preheat a charcoal or gas grill to the highest possible heat — you want to see the grates glowing or shimmer with heat. Brush grates clean and oil lightly. The entire flavor of a grilled ribeye depends on instant, fierce heat the moment it touches the surface. A warm grill produces a steamed steak; a screaming grill produces a steak.
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3
Sear without touching — 3–4 minutes per side
Pat the steak dry one final time. Lay on the hottest part of the grill and do not move it for 3–4 minutes. You should hear a sustained, aggressive sizzle. Flip once — a single flip only — and grill 3–4 minutes more. For the last minute, move to a slightly cooler zone to control the center temperature. Pull at 130°F for medium-rare.
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4
Rest, butter, and serve
Transfer to a cutting board and rest a full 5 minutes — the temperature carries over and the juices redistribute. Immediately place a round of compound butter on top of the hot steak and watch it melt into the crust. Finish with flaky sea salt. Serve whole or slice against the grain at a slight angle.
No grill? Cast iron is equally excellent: Heat a cast-iron skillet over the highest heat until smoking. The technique is identical — 3–4 minutes per side, no touching, butter and herbs at the end. The smoke will be significant; use your range hood and open a window. The result is indistinguishable from the grill.
Serving suggestions
Variations
🌿 Chimichurri instead
Skip the compound butter and serve with bright Argentinian chimichurri. The acid cuts through the ribeye's richness beautifully — a completely different direction.
🧅 Caramelized onion topping
Slow-cook sliced onions in butter for 30 minutes until jammy and sweet. Spoon over the rested steak instead of — or alongside — the compound butter.
🌶️ Spiced butter
Add ½ tsp harissa paste, ¼ tsp smoked paprika, and a pinch of cayenne to the compound butter for a spiced North African version.
🥗 Ribeye rice bowl
Slice rested ribeye thin over steamed jasmine rice with ginger soy dressing, scallions, sesame seeds, and sliced cucumber. Bold East-meets-West.
🥙 Ribeye sandwich
Slice thin into a toasted roll with caramelized onions, melted provolone, and a smear of garlic butter. A premium steak sandwich for any leftover cuts.
🧄 Blue cheese butter
Replace the herb butter with crumbled halal-certified blue cheese mixed into softened butter. Sharp, salty, and extraordinary against the richness of the ribeye.
Storage
Cooked steak
Keeps 3 days refrigerated. Reheat in a 250°F oven for 10–12 minutes. Never slice before reheating — it dries out fast once cut.
Compound butter
Keeps 2 weeks refrigerated, 3 months frozen. Slice rounds directly from frozen — no need to thaw before placing on a hot steak.
Raw steak
Freeze up to 2 months. Thaw overnight in the fridge only — water thawing dilutes the surface and harms the crust.
Nutrition (per serving, approx.)
* Estimates per serving (full 10oz steak) including one round of compound butter. Ribeye fat content varies with marbling grade.
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