welcome back to barbecue my way today we're making a grilled ribeye bound an inch and a quarter thick with a beautiful basil and garlic infused butter it's gonna be the awesome so let's get rolling the first thing we're going to do is make this beautiful butter we're going to take our basil leaves roll it into like a little mini cigar and then do a very thin ribbon cut it's called a chef a nod is the French term for it you're cutting it into very thin ribbons so we're going to get through it that's about six to seven basil leaves and now we turn it 180 180 degrees go through it again and now it's the perfect size and texture garlic clove boom punch that thing get the skin off now we're going to put it into the garlic press and we're going to press it directly into the bowl on top of the basil the next step is going to be the actual butter I just can't tell you how good this butter was or is pinch of salt some black coarse black pepper and then that butter is room temperature so it mixes very easily and you want to mix it well you want to take your time you don't want to bite full of salt or pepper you want to make sure it's all well incorporated the next thing we're going to do is chill it as the log so we're getting out some plastic wrap and we're going to put the butter down on the plastic wrap and we're going to create more or less a little mini log and we're just going to wrap it up in the shape of a log and then we're going to chill it and it takes about all maybe 45 minutes to get it chilled nicely so we've put it in the fridge and now we're going to go out and get the cold started we've actually actually gotten in storm and we're going to do anger in direct heat the stakes have come to room temperature and at this point we're going to add some salt and pepper after we add some of the cherry wood to the fire to get that going so we liberally hit it with some kosher salt freshly cracked black pepper flip it over look how nice that marbling is this is this was really a very nice take about an inch and a quarter thick I even like him a little bit thicker but this was really nice put it on the indirect heat side the side that is opposite the flames that's a couple of boneless beef ribs are on sale I just couldn't help myself so we're gonna put it on indirect for roughly five to seven minutes maybe a little bit longer you'll notice as we put this steak now on the direct you're gonna immediately see some flaming because that fat is starting to render so now at this point we're gonna finish the cooking process over the flame look at that nice color that nice texture we're wanting to create a crust sometimes it's easier to do that in a pan like a cast-iron but if you do this right with the indirect and then put it directly over the flame and moderate it modify it a bit with your lid of your grill you can control the point all oh my look at that that is absolutely perfect and this is how you test that's medium that's rare that's a medium medium-rare that's medium well that's jock that's done that's leather this one however is hopefully medium rare is what we're shooting for so we're now going to take it off we're gonna bring it into the kitchen we're going to tint it with a little bit of aluminum foil and we want those juices inside to quit flying around so aggressively so that takes about seven to ten minutes now we're cutting that beautiful butter the ribbons of basil through there you can smell the garlic when you're cutting into this and then when you smell it start to melt oh my gosh it's unbelievable with them to smell of the beef so we're gonna take a bite of this fat in yep medium rare maybe just a little past medium rare but I'm pretty happy with that so we're gonna go ahead and as any good chef should we're gonna take a bite of this I can tell you is awesome the basil really held up against the garlic the butter just gave it a silkiness like a high-end restaurant steak give this steak a try promise you you'll love it thanks for stopping by we'll see you soon