About once a week I crave a really nice steak with a big glass of red wine. So indulgent and delicious. In the summer, I love to make use of our fresh herbs and add a seasonal flare to the steaks. Fresh thyme and Rosemary go so nicely with beef. I finish them with a little pat of butter as they steaks rest when they come off of the grill. The butter mixes with the herbs on the steak and makes its own little sauce as you slice it. Yum.
These are ribeyes. They had a bit of fat on them so they flared up a bit when the fat started melting into the fire. For entertaining, I like to use leaner cuts like filets because they are easier to eat - no trimming necessary. It is also nice not to have run and throw a glass of water on the grill when guests are around.