Grilled Beef with Artichoke and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something magical about combining tender grilled beef with bright, fresh flavors that make you feel like you're dining at a fancy restaurant, except you're doing it right at home. This dish comes together in just 45 minutes from start to finish, which means you can have an impressive dinner on the table on a busy weeknight. The artichoke hearts are wonderfully versatile and packed with fiber and antioxidants, making this meal as nourishing as it is delicious. A silky lemon herb butter ties everything together beautifully, cutting through the richness of the beef with just the right amount of brightness. Trust me, your family will love it.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, room temperature)
- 8fresh artichoke hearts(halved lengthwise)
- 4 tablespoonsbutter(softened)
- 2 tablespoonsfresh lemon juice
- 3 clovesfresh garlic(minced)
- 1 tablespoonfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 3 tablespoonsolive oil
- 2garlic cloves(whole, for artichokes)
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Prepare the lemon herb butter by combining softened butter, minced garlic, chopped thyme, rosemary, lemon juice, lemon zest, and a pinch of salt in a small bowl. Mix until well combined and set aside.
Tip: Make this butter 30 minutes ahead and refrigerate for easier handling.
- 2
Pat the beef steaks dry with paper towels and season both sides generously with sea salt and black pepper at least 15 minutes before grilling.
Tip: Seasoning ahead allows salt to penetrate the meat for better flavor.
- 3
Toss the artichoke halves with olive oil, whole garlic cloves, sea salt, and black pepper. Set aside until ready to grill.
Tip: Keep artichokes separate from beef to prevent flavor transfer.
- 4
Preheat your grill to medium-high heat (about 450°F) and allow it to heat for 10 minutes until grates are clean and hot.
Tip: Clean grates prevent sticking and create beautiful grill marks.
- 5
Place artichoke halves cut-side down on the grill first, as they take slightly longer to cook. Grill for 4-5 minutes until golden and charred.
Tip: Artichokes release moisture initially; don't move them too often.
- 6
Flip the artichokes and grill for another 3-4 minutes. Transfer to a plate and remove whole garlic cloves.
Tip: Artichokes are done when a fork easily pierces the flesh.
- 7
Place beef steaks on the hottest part of the grill and sear for 4-5 minutes without moving them, creating a caramelized crust.
Tip: Resist the urge to flip; patience creates the best crust.
- 8
Flip the steaks and cook for another 4-5 minutes for medium-rare (internal temperature of 130-135°F). Adjust time based on thickness and desired doneness.
Tip: Use a meat thermometer for accurate results every time.
- 9
Remove steaks from the grill and place on a warm plate. Top each steak with a generous dollop of lemon herb butter and let rest for 5 minutes.
Tip: Resting allows juices to redistribute throughout the meat.
- 10
Arrange grilled artichoke hearts beside the steaks on serving plates. Drizzle any remaining herb butter over the artichokes and serve immediately.
Tip: Serve with crusty bread to capture the flavorful butter on the plate.
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