Grilled Ribeye Steaks Recipe

1. Set up your sous vide cooker and preheat your water bath to 129°F. Preheat the grill to 400°F by lighting the two outside burners to medium-high.
2. While the water is preheating, take the tops off of two heads of garlic. Place the garlic onto a piece of foil, drizzle each head with 1 tbsp. of butter, season to taste with salt and pepper. Seal the garlic in the foil and place onto the warming rack over the middle of the grill, along with the baking potatoes.
3. Whisk the remaining melted butter with soy sauce. Remove the skin from the garlic tops. Season the steaks generously with freshly ground black pepper, then place them into ziplock bags along with the garlic tops and a few tablespoons of the soy-butter. Cook the steaks sous vide for 60 minutes.
4. About 10 minutes before your timer goes off, remove the potatoes and garlic from the barbecue. Scoop out the potatoes, add a few cloves of roasted garlic and your favorite things to put into potatoes, like butter, cheese, and seasonings. Mash the potato innards together and refill the potatoes. Place them back onto the grill to reheat. Turn the grill’s burners up to high.
5. Remove the steaks from the bag and grill over direct heat for 3 to 5 minutes per side, brushing generously with the remaining soy-butter until sear marks have formed.
6. Serve the steak and potatoes with the remaining roasted garlic, soy-butter, and your favorite sides.

These Grilled Ribeye Steaks with Soy Butter Glaze and Roasted Garlic were succulent. Slowly cooking a cut like this renders the fat down and into the meat, increasing the lusciousness of the meat. The garlic tips and soy-butter subtly flavor the meat without overpowering the beefy flavor. Tell us about the best grilled steak you have ever had by sharing on our social pages like Grills Facebook or Grills Instagram, using the hashtags #MyBestSteak and #NapoleonGrill.