Salt & pepper (optional, depending on seasoning level)
1/2 cup unsalted butter
1 tbsp garlic paste
1 tbsp finely chopped Italian parsley
1 tsp finely chopped rosemary
1 tsp finely chopped thyme
1 small red Fresno chile, finely diced (remove seeds for less heat)
Extra chopped parsley (optional)
Directions
In a small saucepan or griddle-safe pan, melt the butter over low heat. Add the garlic paste, parsley, rosemary, and thyme. Let it simmer gently for 5–10 minutes to infuse the flavors, stirring occasionally. Keep warm.
Preheat your Blackstone griddle to medium-high. Lightly oil the surface if needed.
Season both sides of the ribeye steaks generously with Blackstone Steakhouse Seasoning . Add salt and pepper if desired.
Place the steaks directly on the hot griddle. Sear for 3–4 minutes per side, depending on thickness and desired doneness.
While the steaks cook, mop them continuously with the garlic herb butter using a silicone brush or spoon to enhance flavor and retain moisture.
Once the steaks reach your desired doneness (130–135°F internal temperature for medium rare), remove them from the griddle and let them rest for 5 minutes.
Slice the rested steaks into hearty, bite-sized chunks.
Drizzle a bit more warm garlic herb butter over the steak bites.
Sprinkle with diced Fresno chile and extra parsley for added color and a touch of heat.
