Regardless of the Time of Year Grill!

Learn how to do Regardless of the Time of Year Grill! for your friends and family. this revenue from Regardless of the Time of Year Grill! it is delicious

Make Regardless of the Time of Year Grill!

Has this ever happened to you?   You're walking around your neighborhood, either enjoying the weather, the scenery or walking the dogs and all of a sudden you smell this wonderful fragrance wafting through the air......First, it's the smoky, woody undertones of a fired up grill, then it hits you, the scent of what you can only imagine is a perfectly cooked steak on the grill........My reaction was to immediately return home and then off to my local butcher to pick up a beautifully marbled steak cut 1 1/4 inches thick.  My secret to a great grilled steak is to add just a few spices and herbs and let the steak do the rest of the work! Well, monitoring the heat, the grill marks and the temperature too, but the steak is the real star!

Grilled Rib Eye Steak

Serves 2

Total time:  8-12 minutes grilling the steak plus prep time

Ingredients

Steaks

2 In Bone- Rib Eye Steaks; 

well marbled, cut 3/4 inch to 1 1/4 inches thick

Montreal Seasoning 

1 tsp kosher salt

1 tbsp freshly ground black pepper

1 tbsp orange zest

(The zest from half an average sized orange should be about one tablespoon. Be careful not to get any of the white pith part. We want just the rind's zest and it's essential oil).

2 cloves garlic minced

2 tsp onion powder

1 tsp dill seeds

(or purchase Montreal seasoning already made up at your grocers)

Compound Butter

1/2 cup softened butter

2 cloves crushed garlic

2 tbsp chopped parsley

1 tbsp chopped chives

1 tsp chopped thyme

pinch of kosher salt

Directions

Steaks

In a bowl mix the kosher salt, freshly ground black pepper, onion powder and dill seeds.

Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.

Zest half an orange into a bowl and mix all ingredients together.

Gently massage the seasoning over both sides of each steak and let the meat marinate for at least 20 minutes. While steaks are marinating, make the compound butter. 

Herbed Compound Butter

Let butter come to room temperature and place in a bowl.

Using the side of a knife, smash the cloves of garlic to remove the skins and chop into a fine mince.

Chop the fresh herbs, mix in with butter, garlic and salt.  Try using fresh cilantro, basil and other herbs, it's up to your own tastes. Experiment!  

With a spatula, incorporate all the ingredients and then fold onto a sheet of wax paper into the shape of a log.

Roll the butter mixture into a cylindrical shape working with the wax paper.  Twist the ends of the wax paper and refrigerate until firm.

Remove from refrigerator, unroll and slice into pieces to top each steak.  Roll up and refrigerate the remaining compound butter. It also freezes well!

Start up the grill to 450°F for a great sear.

Take the seasoned steaks to the hot grill, cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

Top with Herbed Compound Butter and serve.

Share this recipe from Regardless of the Time of Year Grill! with your friends and groups