Grilled & Butter-Basted Boneless Ribeye

Ingredients

• 2 Reynolds Ranch Beef boneless ribeye steaks (about 1 inch thick)
• Olive oil
• Cattleman's Cowboy Rub, to taste
• Butter baste: 3 tbsp butter
• Butter baste: 2 cloves garlic, smashed
• Butter baste: 2 sprigs fresh thyme or rosemary

Instructions

1. 01Prepare the steaks: Remove the steaks from the refrigerator 30–45 minutes before cooking. Pat completely dry. Spread a thin layer of olive oil over all sides of each steak, then coat generously, as desired, with Cattleman's Cowboy Rub.
2. 02Preheat: Preheat the grill to 500–550°F. Place a cast iron skillet on the grill while it preheats.
3. 03Grill: Grill the steaks over high heat for 2 minutes. Flip and grill another 2 minutes. Continue cooking until the internal temperature reaches 105–110°F.
4. 04Butter baste: Add the butter, garlic, and herbs to the hot cast iron skillet. When the butter begins to foam, add the steaks and continuously spoon the butter over them for 45–60 seconds per side until they reach an internal temperature of 122–124°F.
5. 05Rest: Transfer the steaks to a platter or cutting board and rest 5–8 minutes. The final temperature will rise to approximately 128–132°F for a perfect medium-rare.