GRILLED RIBEYE STEAK WITH HERBED STEAK BUTTER
Grilled ribeye steak with herb butter melting on top and flavoring each and every bite. This classic steakhouse recipe is easy to make and for any occasion.
Recipe - Dearborn Market
GRILLED RIBEYE STEAK WITH HERBED STEAK BUTTER
Prep Time10 Minutes
Servings4
0Ingredients
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
Directions
- 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.)
- Season ribeye steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4-inch slices and serve over steaks.
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings
null
Calories
Shop Ingredients
Makes 4 servings
USDA Choice Beef Bone-In, Hindshank, 1 Pound
$7.49 avg/ea
$7.49/lb
Wholesome Pantry Organic Sweet Cream Unsalted Butter, 16 Ounce
$5.49
$0.34/oz
Garlic 5 ct, 5 Each
$2.49
$0.50 each
Lawry's Seasoned Salt, 8 Ounce
$2.99
$0.37/oz
McCormick Black Pepper Grinder, 1 Ounce
$2.69
$2.69/oz
Fresh Shallots, 1 ct, 6 Ounce
$1.99 avg/ea
$0.33/oz
Parsley Organically Grown - Curly, 1 Each
$0.99
Goodness Gardens Sage, 0.25 Ounce
$0.99
$3.96/oz
Not Available
Directions
- 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.)
- Season ribeye steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4-inch slices and serve over steaks.