Low-temperature barbecuing – the easiest way to control the heat in winter – makes these steaks incredibly juicy.
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2 bone-in rib-eye or rib steaks, each about 2 lb (900 g) and at least 1 1/2 to 2 inches thick
1 tsp coarse kosher salt
1/2 tsp coarsely ground black pepper
1/2 cup butter at room temperature
1 tbsp finely chopped flat parsley
1 tsp finely chopped thyme
1/8 tsp each coarse kosher salt and coarsely ground black pepper
A few hours before barbecuing, remove steaks from the refrigerator. Pat them dry with paper towels, then sprinkle with 1 tsp coarse kosher salt and 1/2 tsp coarsely ground black pepper. Let them come to room temperature for 1 to 3 hours.
Meanwhile, finely grate ½ tsp zest from orange. Stir butter with zest, herbs, 1/8 tsp salt and 1/8 tsp pepper in a small bowl. Form into a log over plastic wrap. Wrap and refrigerate until firm (about 1 hour).
Preheat barbecue to medium-high heat. Reduce heat on one side of the barbecue until its temperature gauge reads 300 to 350 F. (If needed, turn off the temperature on one side of the grill.) Brush the grill with oil, place the steaks on the cooler half of the barbecue and grill them for 10 to 15 minutes on one side. Turn the steaks over and grill for another 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part of the steaks reads 110 to 115 F, taking care not to touch the bone with the thermometer.
When the steaks reach an internal temperature of 110 to 115 F, sear each side on the hotter half of the barbecue until dark grill marks form on the meat (about 2 more minutes per side). Remove to a carving board and reinsert the instant-read thermometer into the thickest part of each steak. It should read 128 F for medium rare. Continue grilling if needed.
When the steaks have reached the desired doneness, remove them to a platter, cover with foil and let rest for 15 minutes. Meanwhile, cut butter into rounds. When ready to serve, top steaks with butter, allow it to melt and cut meat into slices.