Lemon Garlic Butter Grilled Ribeye

Method

1. 1

   Combine butter, garlic, lemon juice, lemon zest, parsley, basil, salt and pepper in a mixing bowl. Transfer mixture to parchment paper and shape into a log shape.

2. 2

   Roll in parchment to 1 to 1 1/2 inches in diameter, twisting the ends to close off the parchment log. Refrigerate until ready to use {lasts up to 1 1/2 weeks}. You can use this butter on bread too!

3. 3

   Combine the olive oil, Worcestershire sauce, lemon juice, lemon zest, soy sauce, garlic, oregano, salt and pepper in large ziplock bag or a tuperrware container.

4. 4

   Add the ribeye steaks to the marinade and refrigerate for up to 2 hours {do not refrigerate longer than that as the lemon juice will break the meat down too much}.

5. 5

   When you are ready to grill allow the steaks to come to room temperature before grilling.

6. 6

   Heat the grill to medium high heat. Place the steaks on the grill and cook until golden brown and just slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill another 4 to to 5 minutes for medium-rare which is an internal temperature of 135 degrees F, 5 to 7 minutes for medium which is 140 degrees F or 8 to 10 minutes for medium-well which is 150 degrees F.

7. 7

   Transfer the steaks to a cutting board or platter. Using foil loosely tent them and let rest about 5 minutes to seal the juices. Slice the ribeye or serve as is with a dollop of the lemon garlic butter.