Make small butter portions

Soften the butter before mixing but do not leave it sitting in outdoor heat. Chop the herbs finely so they distribute evenly, then chill the mixture again in four portions. Trim an excessively thick outer fat flap if needed without removing the marbling within the meat. Two substantial steaks can serve four people and are easier to monitor than several pieces of different thicknesses.

Keep the herb butter soft enough to portion but not completely melted. Small slices spread over hot meat more evenly than one large cold lump. Move the steak if its fatty edge causes flames. Add the butter after grilling rather than allowing it to drip directly onto the coals. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 2 ribeye steaks, about 14 oz / 400 g each and 1¼ inches thick
  • 1 tbsp canola oil
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 3 tbsp / 40 g softened butter
  • 1 tbsp chopped parsley
  • 1 tsp sliced chives
  • ½ tsp lemon zest

Method

  1. Mix butter with parsley, chives and zest. Form four small portions and refrigerate. Pat the steaks dry, brush lightly with oil and season with salt and pepper.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Brown over direct heat for 3–4 minutes per side. Move to indirect heat and close the lid until the required center temperature is reached. Move away promptly if rendered fat creates flames.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. Transfer to a clean warm plate and rest for at least five minutes. Add the herb butter only now. Remove any bone before dividing the steaks into broad slices for sharing.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.