Grilled Beef with Leek and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in just 45 minutes. Perfectly seared ribeye steaks get topped with a silky leek and garlic butter sauce that's restaurant quality without the price tag. Leeks are packed with vitamins and fiber that support heart health, and they add such a subtle sweetness when cooked down with butter and garlic. The best part? Everything cooks in one pan, so cleanup is minimal. Serve it with crusty bread to soak up every drop of that incredible sauce.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, about 8 oz each)
- 3leeks(white and light green parts, sliced into 2-inch pieces)
- 4 tablespoonsbutter(divided)
- 4garlic cloves(minced)
- 2 sprigsfresh thyme
- 2 tablespoonsolive oil
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper(freshly ground)
- 118 mlbeef broth
- 59 mldry white wine(optional)
Detail level
Instructions
- 1
Remove steaks from refrigeration 30 minutes before grilling. Pat them dry with paper towels and season generously with salt and pepper on both sides.
Tip: Bringing meat to room temperature ensures even cooking throughout.
- 2
Preheat your grill to high heat (around 450°F). Brush the grates with oil to prevent sticking.
- 3
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced leeks and sauté for 8-10 minutes, stirring occasionally, until they become golden and tender.
Tip: Leeks should caramelize slightly for the best flavor.
- 4
Add minced garlic and fresh thyme to the leeks, cooking for another 2 minutes until fragrant. Pour in the beef broth and wine if using, then simmer for 5 minutes. Remove from heat and keep warm.
- 5
Place the seasoned steaks directly on the hot grill. Cook for 5-7 minutes without moving them, allowing a nice crust to form.
Tip: Resist the urge to flip or move the steaks—this creates the best sear.
- 6
Flip the steaks and cook for another 4-5 minutes for medium-rare doneness. Internal temperature should reach 130-135°F.
Tip: Use a meat thermometer for precision; carryover cooking will raise temperature another 5 degrees while resting.
- 7
Transfer steaks to a cutting board and top each with a pat of remaining butter. Let rest for 5 minutes to redistribute juices.
- 8
Divide the warm leek mixture among serving plates, top each with a rested steak, and drizzle any pan juices over the top.
Tip: Serve immediately while the steak is still warm and the butter is melting.
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