Grilled Ribeye Steak with Classic Steak Butter

  • Yield: Serves 4
  • Category:

Ingredients

  • 4 (10-ounce) Certified Angus Beef ® ribeye steaks
  • 1/2 pound unsalted butter, softened
  • 1 tablespoon roasted garlic
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped shallots
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • Salt and freshly ground pepper to taste
  • 4 (10-ounce) Certified Angus Beef ® ribeye steaks
  • 1/2 pound unsalted butter, softened
  • 1 tablespoon roasted garlic
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped shallots
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • Salt and freshly ground pepper to taste

Instructions

  1. Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. (Note: Recipe will yield 16 butter servings; reserve 12 for later use.)
  2. Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. (Note: Recipe will yield 16 butter servings; reserve 12 for later use.)
  3. Season steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4-inch slices and serve over steaks.
  4. Season steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4-inch slices and serve over steaks.