Grilled Beef with Celery and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled beef with celery and garlic butter is one of my go to weeknight dinners because it comes together in under an hour. The beauty of this dish is how simple it really is, yet it tastes like you spent hours in the kitchen. Celery is often overlooked, but it's packed with antioxidants and helps reduce inflammation, making it a nutritious addition to your plate. The garlic butter brings everything together with incredible flavor, and honestly, you probably have most of these ingredients on hand already. It's the kind of meal that feels special but won't stress you out.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick)
- 8celery stalks(cut into 4-inch pieces)
- 4 tablespoonsbutter(softened)
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonsolive oil
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonslemon juice
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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