Grilled Ribeye Steaks with Soy Butter Glaze and Roasted Garlic is an easy way to create a most succulent meal without worry of overcooking such a great cut of meat. Adding roasted garlic to the mix brings a slightly sweet flavor, while the soy-butter adds all of the salt flavor you could want.
- 2 bone-in ribeye steaks
- Pepper to taste
- 5 tbsp of melted butter
- 4 tbsp of soy sauce
- 2 cloves of garlic
- Salt and pepper to taste
- 2 baking potatoes
Original Recipe Found Here:
- Set up your sous vide cooker and preheat your water bath to 129°F. Preheat the grill to 400°F by lighting the two outside burners to medium-high.
- While the water is preheating, take the tops off of two heads of garlic. Place the garlic onto a piece of foil, drizzle each head with 1 tbsp. of butter, season to taste with salt and pepper. Seal the garlic in the foil and place onto the warming rack over the middle of the grill, along with the baking potatoes.
- Whisk the remaining melted butter with soy sauce. Remove the skin from the garlic tops. Season the steaks generously with freshly ground black pepper, then place them into ziplock bags along with the garlic tops and a few tablespoons of the soy-butter. Cook the steaks sous vide for 60 minutes.
- About 10 minutes before your timer goes off, remove the potatoes and garlic from the barbecue. Scoop out the potatoes, add a few cloves of roasted garlic and your favorite things to put into potatoes, like butter, cheese, and seasonings. Mash the potato innards together and refill the potatoes. Place them back onto the grill to reheat. Turn the grill’s burners up to high.
- Remove the steaks from the bag and grill over direct heat for 3 to 5 minutes per side, brushing generously with the remaining soy-butter until sear marks have formed.
- Serve the steak and potatoes with the remaining roasted garlic, soy-butter, and your favorite sides.
Soy-Butter and Roasted Garlic
Everyone loves a good ribeye steak, and with this new recipe it will give you a new twist to try!