Grilled Ribeye Steak with Garlic Herb Butter Recipe
March 28, 2024
Since the 1850s, Delmonico steaks have been synonymous with quality and flavor.
But you haven’t really tasted a Delmonico steak until you’ve tasted one pasture-raised and grass-fed — naturally and sustainably from Seven Sons Farms.
Our Delmonico steak is a ribeye cut but comes without the bone. Each Seven Sons Delmonico steak is juicy, rich, and has generous marbling throughout. It is a fine-grained steak, unrivaled in its tenderness and rich flavor.
Not only are Seven Sons Farms Delmonico steaks delicious, they’re also versatile. Whether you prefer to skillet-cook, grill, or broil your Delmonico steaks, you’re in for a treat.
With steaks this good, simple prep is all you need. The Grilled Delmonico Steak With Garlic Herb Butter recipe below is perfect for your next family BBQ — in 30 minutes or less.
We hope your family enjoys this easy but delectable Delmonico steak recipe as much as ours does!
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (2 Tbsp) Chili Powder
- (1 Tbsp) Finely Ground Coffee
- (2 tsp) Garlic Poowder
- (2 tsp) Salt
- (2 tsp) Freshly Ground Black Pepper
- (4 Tbsp) Extra Vigin Olive Oil
- (1 portion) Garlic- Herb Butter
- (1 Stick) Unsalted Butter
- (1/2 cup) Packed Cilantro Leaves and Stems
- (1) Clove Garlic, Minced
- (1 tsp) Salt
- (2) Yellow Squash, Ends Trimmed and Sliced Lengthwise
- (2) Green Peppers, Sliced
- (2) Beefsteak Tomatoes, Cut in Half
- (3 Tbsp) Extra Virgin Olive Oil
- (1 tsp) Garlic Powder
- (1 tsp) Salt
- (1 tsp) Pepper
- (2) Beef Delmonico Steak
Directions
How to Make It (Delmonico):
- 2 Seven Sons Delmonico Steaks
- 2 Tbsp chili powder
- 1 Tbsp finely ground coffee
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 4 Tbsp extra virgin olive oil
- 1 portion garlic-herb butter
- Pre-heat the outdoor grill to 450F.
- Allow the steaks to come to room temperature before grilling.
- Pat each steak dry on all sides. Set aside.
- In a small bowl, combine the chili powder, ground coffee, garlic powder, salt and pepper.
- Divide the spice rub into two portions and liberally apply the rub on both sides of the steak.
- Rub the oil over each of the steaks, taking care not to rub off the chili-coffee spice rub.
- Once the grill has reached 450F carefully place each steak on the grill at a diagonal for 4 minutes.
- Flip the steaks over and grill the steaks for 3 minutes. Remove both steaks from the grill.
- For medium rare steaks, the steak should feel soft with little resistance when pressed.
- Remove the garlic-herb butter from the refrigerator and slice a portion of the butter. Place the garlic-herb butter disc on each of the steaks and allow to slowly melt.
- Let the steaks rest for 10 minutes before slicing. Serve alongside grilled vegetables.
How to Make It (Garlic-Herb Butter):
- 1 stick unsalted butter or 1/2 tub Seven Sons Unsalted Grassfed Butter, softened
1/2 cup packed cilantro leaves and stems - 1 clove garlic, minced
- 1 tsp salt
- In a food processor, chop the cilantro and garlic until fine.
- Add the softened butter along with the salt and process until the contents are well incorporated.
- Lay a sheet of cling wrap on the kitchen counter.
- Empty the contents from the food processor onto the cling wrap. Fold the cling wrap over and shape the butter into a log.
- Place the log in the refrigerator for at least 3 hours before using.
How to Make It (Assorted Roasted Vegetables):
- 2 yellow squashes, ends trimmed and sliced lengthwise.
- 2 green peppers, sliced
- 2 beefsteak tomatoes, cut in half
- 3 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- Pre-heat the outdoor grill to 450F.
- In a large bowl, combine the oil, garlic powder, salt and pepper and mix thoroughly.
- Place the cut vegetables in the bowl and mix until each vegetable is well coated.
- When the grill has reached 450F, place the vegetables on the hot grill and cook each side for 2-3 minutes.
- Remove the vegetables from the grill and serve alongside the steak.
