Grilled Grass-Fed Ribeye Steak

​​For the inaugural recipe of this website, we must begin with a grilled ribeye steak...of course!

​Just in time for summer time grillin' fun.
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Ingredients

• 2 thick cut (1.25 to 1.50 inches) , grass-fed ribeye steaks, 8-12 oz each
• 2 teaspoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• ​2 tablespoons farm fresh butter

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Instructions

• Remove steaks from refrigerator and from any packaging. Brush each side with oil. Place on a platter or shallow dish and cover with plastic wrap or aluminum foil.
• Keep steaks out of the refrigerator for approximately 15-20 minutes to reach room temperature.
• In a small bowl, combine salt and pepper (both white and black pepper).
• Pre-heat grill to high (about 500 degrees).
• Sear the steaks on each side for 3 minutes.
• Reduce the heat to low or medium (depends on your grill), close the grill cover until steaks reach desired level of doneness.
• Remove steaks from grill and immediately top with a tablespoon of butter. 
• IMPORTANT: Allow the steaks to "rest" for 5 to 10 minutes before cutting them. This keeps them juicy and flavorful.

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Congratulations.  Bon apetit!