Grilled Beef with Celery and Garlic Butter

Instructions

1. 1

   Remove beef steaks from refrigeration 15 minutes before grilling. Pat them dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry meat ensures better crust formation and prevents steaming on the grill.

2. 2

   Prepare the garlic butter by combining softened butter, minced garlic, chopped thyme, lemon juice, and red pepper flakes in a small bowl. Mix until well combined and set aside.

   Tip: Make this mixture ahead of time for easier preparation during cooking.

3. 3

   Preheat your grill to high heat (around 450°F). Brush the celery pieces with olive oil and season with a pinch of salt and pepper.

   Tip: Oil the grill grates lightly to prevent sticking.

4. 4

   Place celery pieces on the grill and cook for 4-5 minutes per side until they develop char marks and become tender. Transfer to a plate.

   Tip: Celery may cook faster than expected, so check after the first 4 minutes.

5. 5

   Lay the beef steaks on the hot grill and cook for 5-7 minutes on the first side without moving them. Flip and cook for another 4-6 minutes for medium-rare doneness.

   Tip: Use a meat thermometer; aim for 130-135°F internal temperature for medium-rare.

6. 6

   In the final minute of cooking, place a spoonful of garlic butter on top of each steak, allowing it to melt and coat the meat.

   Tip: The residual heat will help melt the butter without burning it.

7. 7

   Remove steaks from the grill and let them rest for 5 minutes on a warm plate to allow juices to redistribute.

   Tip: Resting is crucial for maintaining juiciness and tenderness.

8. 8

   Arrange the grilled beef steaks on serving plates alongside the charred celery. Drizzle any remaining garlic butter over both the meat and vegetables, then serve immediately.

   Tip: Garnish with fresh thyme sprigs for added visual appeal and flavor.