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@nastang_09: mitoha mana mitoha😅

Sri_Minoel84🫦
Sri_Minoel84🫦
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Region: ID
Wednesday 14 October 2026 13:46:23 GMT
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nurochman_84
🤌🏼 :
2026-10-14 14:04:01
0
akungndas1215
kung :
mantep badan nya seger banget tante😋
2026-10-15 05:18:31
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kulic92
N :
follow mbm
2026-10-14 13:49:01
0
cah.ndeso6571
slalu mengikuti anda :
😂😂😂
2026-10-14 16:07:13
0
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🥩🧈 Charcoal-Grilled Ribeye Steak with Garlic Butter 🔥🧄 A thick, beautifully marbled ribeye steak grilled to perfection with a deeply caramelized, smoky crust and rich, juicy beef flavor. Finished with creamy melting butter that glistens over every bite, this steak delivers bold steakhouse indulgence with irresistible fire-grilled goodness. Simple, luxurious, and absolutely mouthwatering! 🤤✨ Half Recipe 1 large bone-in ribeye steak (about 2–2½ lbs) 1 tbsp olive oil 1½ tsp kosher salt 1 tsp freshly cracked black pepper 1 tsp garlic powder ½ tsp smoked paprika 3 tbsp unsalted butter 3 garlic cloves, lightly crushed 2 fresh rosemary sprigs 2 fresh thyme sprigs Flaky sea salt for finishing Pat the ribeye steak completely dry with paper towels. Rub lightly with olive oil, then season generously on all sides with kosher salt, freshly cracked black pepper, garlic powder, and smoked paprika. Allow the steak to rest at room temperature for 30–45 minutes before grilling. Prepare a charcoal grill with hot coals, creating a direct-heat zone for searing and a cooler zone for finishing. Place the ribeye directly over the hot coals and sear until a deep, smoky, golden-brown crust develops. Turn the steak and sear the opposite side, allowing the flames and charcoal to create beautiful grill marks. Move the steak to indirect heat if necessary and continue cooking until it reaches your preferred doneness. During the final minutes, add butter, crushed garlic, rosemary, and thyme in a heat-safe pan or baste the steak with melted garlic herb butter. Remove the steak from the grill and let it rest for 8–10 minutes so the juices redistribute throughout the meat. Finish with a generous spoonful of melted garlic butter and a sprinkle of flaky sea salt. Slice against the grain when appropriate and serve immediately while hot and juicy. Want the full recipe? Comment
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