Rib-Eye Steaks with Shallot and Garlic Butter

Preparation Time: 10 mins plus 30 mins resting time | Cooking Time: 6-12 mins | Serves: 4

The rib-eye is a tender, juicy steak, and grilling it fast, over a high heat, sears in all of the great tasting juices, so this recipe works perfectly on the barbecue. The addition of a shallot and garlic butter simply adds to the great taste!

Recipe from the Big Green Egg Cookbook (2009, 2012).


  • 4 (1 inch thick) rib-eye steak
  • 50 ml olive oil
  • Salt and freshly ground black pepper
  • Shallot & Garlic Butter:
  • 125g butter
  • 1 tablespoon finely chopped garlic
  • 75g finely chopped shallots
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper


Lightly coat each of the steaks with olive oil using a basting brush, season with salt and pepper, and set aside.

To make the garlic butter, melt the butter in a small saucepan on the hob. When the butter begins to foam add the garlic and cook for 2 minutes, being careful not to let the garlic brown. Remove the pan from the heat, add the shallots, and stir.

Let the butter cool for 30 minutes. Then add the parsley, season with salt and pepper, and mix well.

Pour equal amounts of the mixture into 2 small bowls, reserving one for basting and one for serving.

Place the steaks on the barbecue or grill, and baste with some of the butter. Cook for 3 minutes, then turn the steaks and baste with more garlic butter. Continue cooking for 3 more minutes for medium-rare.

Transfer the steaks to a platter and baste them with some of the garlic butter reserved for serving. Let the steaks rest for 5 minutes, then slice across the grain and serve with the remaining garlic butter.

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