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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.