Preparation

Make the Lemon Garlic Herb Butter: In a small bowl, combine softened butter (4 oz) with minced garlic (2 cloves), lemon zest (1 tsp), lemon juice (1 tsp), rosemary (1 tsp), thyme (1 tsp), parsley (1 tsp), and red pepper flakes (¼ tsp, optional). Mix thoroughly with a spatula until smooth and evenly combined.

Form the butter into a log using plastic wrap or wax paper, roll tightly, and refrigerate until firm (at least 30 minutes). This can be made a day ahead for a deeper flavor.

Prepare the Ribeye: The night before cooking, liberally salt the ribeye (1.5 lbs) and place it uncovered on a rack over a plate in the fridge to dry-brine. 30 minutes before cooking, remove the steak from the fridge, pat it dry, rub with avocado oil (2 tsp), and season with freshly ground black pepper to taste.

Grill: Preheat your grill to high (or heat a cast iron pan over high heat).Grill or sear the steak for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 135°F (57°C). Adjust time as needed for thickness or desired doneness. Remove from the grill and let it rest for 5–7 minutes, tented with foil.

Serve: Slice the butter into ¼-inch rounds and top the hot ribeye with 2–3 rounds. Let it melt over the meat before slicing and serving.