Grilled Rib Eye and Red Wine-Scallion Butter


1 5-pound beef rib eye, trimmed and tied
2 cloves garlic, crushed
1 tablespoon kosher or sea salt
1 tablespoon freshly ground black pepper
Red Wine-Scallion Butter


Prepare grill to medium-high heat. Rub meat with garlic, salt, and pepper, and place on grill. Cover and cook 15 to 20 minutes on all sides for medium-rare (140 degrees on a meat thermometer). Remove from grill and let rest 10 minutes. Slice steak into ½-inch-thick pieces. Spoon Red Wine-Scallion Butter on top of the steak – it will melt.

Red Wine-Scallion Butter


6 servings

Preparation Time

2 Hours

Total Time

2 Hours

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