Ingredients:

• 1 2.5lb. Ribeye or Cowboy Steak (min. 1 inch thick)

• 1 stick of salted butter, (4oz), divided and softened
• 6 cloves of garlic, crushed
• 1 Tbsp. fresh parsley or thyme, chopped
• 2 tsp. salt

Preparation:

1. Place half the butter in a small saucepan over medium/low heat, and cook until butter starts to foam and brown, about 3-4 minutes.

2. Add the crushed garlic to the pan, and cook over low heat for 5 minutes, stirring occasionally, until garlic browns but does not burn. Remove from heat and allow to cool.

3. Once cooled, combine the garlic butter with the remaining butter and parsley. Mix well. Spoon the butter mixture onto a piece of plastic wrap, and roll into a tube shape, sealing the ends. Refrigerate until firm, at least 2 hours.

4. Preheat a grill for two-zone cooking – on a charcoal grill, place the charcoal only on one side of the grill. On a gas grill, light one of the burners leaving the others off. The grill should be at medium-low heat, 300-350°F.

5. Pat the steak dry with a paper towel, and season well on both sides with salt.

6. Place the steak onto the cool side of the grill away from the heat, and close the lid. Cook until the steak registers internal temperature of 125°F for rare, 135°F for medium rare, 140°F for medium, 150°F for well done.

7. When the steak is at the desired internal temperature, remove from the grill to rest under foil for 10 minutes. While the steak is resting, increase the grill heat to 500+ degrees.

8. Once the grill is hot, sear the steak for 1-2 minutes per side to achieve maximum crust. Note: The final internal temperature should reach a USDA-recommended 145°F.

9. To serve – cut a few pats of browned garlic butter from the cold butter tube, and quickly place it on top of hot steak to melt. Serve immediately.

Source: www.beeflovingtexans.com