Ingredients
1 stick unsalted butter, room temperature
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 bone-in rib-eye steak (about 1 1/2 pounds and 1 1/2 inches thick), room temperature
Kosher salt and freshly ground pepper
Vegetable oil, for grill
Flaky sea salt, such as Maldon
Peppery greens, such as upland cress or arugula, and thinly sliced onions, for serving
Preparation
Stir together butter, jalapeno, and garlic in a small bowl. Heat grill to medium-high, with an indirect-heat zone. Generously season both sides of steak with kosher salt and pepper. Lightly brush grates with oil.
Grill steak over direct heat until browned, 3 to 4 minutes per side. Move to indirect heat; cook, covered, turning once, until a thermometer inserted in thickest part (avoiding bone) registers 125 degrees to 130 degrees for medium-rare, 7 to 8 minutes more per side. Let stand 10 to 15 minutes. Spread about 2 tablespoons jalapeno butter on steak; sprinkle with flaky salt. Serve with greens, onions, and more jalapeno butter on the side.
