- 1 grass-finished ribeye steak
- Maldon salt and freshly ground black pepper
- Melted unsalted grass-fed butter
- Homemade herb baster—we like to use marjoram, rosemary and parsley bound with twine and attached to the end of a spoon
- 6 tablespoons high quality, extra-virgin olive oil
- 2 tablespoons parsley, finely chopped
- Maldon salt and freshly ground pepper
- 1 small clove of garlic, grated
Grilled Rib Eye
Crank the grill up to high heat while you temper the ribeye by removing it from the refrigerator for 30 minutes. Season the steak with salt and pepper and place it on the grill. Using the herb baster, brush the steak with melted butter. Gently flip the steak every few minutes to achieve an even sear on both sides and keep basting withbutter as you flip it. Cook for 8-10 minutes for medium rare. Once the steak is finished cooking allow it rest for five minutes off the heat.
Combine all ingredients and set aside. Finely mince the herbs from the homemade herb baster. Mix them into the board dressing. Cut
the meat into 1/4-inch slices and garnish with the board sauce and the juices from the meat on the cutting board.