Wednesday, February 5, 2014

Grilled Ribeye Steaks with Herb Butter Something as simple as a dollop of herbed butter topping a perfectly grilled, pastured steak can turn something ho-hum into something worthy of your favorite steak restaurant.  All without having to take a second mortgage on the house.

Grilled Ribeye Steaks with Herb Butter
  • Sea salt
  • Olive oil
  • 4 pastured rib-eye steaks, each about 1 inch thick 
  •  Fresh cracked black pepper
Herb butter:
  • 3 T unsalted butter, at room temperature
  • 2 T snipped fresh chives
  • 1 T minced fresh rosemary 
  1. 24-48 hours prior, lightly salt steaks, front and back.  Wrap in a tea towel or other thin cloth.  Place in a single layer on a rimmed cookie sheet and refrigerate.
  2. 30 minutes before grilling, take steaks out of refrigerator and set on counter.  Also take butter out to come to room temperature.
  3. When butter has softened, add the chives and rosemary.  Mix together.
  4. Just before grilling the steaks, drizzle both sides of the steaks with olive oil.  Rub oil into meat.  Grill as you prefer.
  5. When steaks are done, allow them to rest for about 5-10 minutes before cutting.  This will allow the steak to retain its juices.
  6. Just before serving, place a dollop of the herb butter on top of each freshly grilled/broiled steak.
  7. Top each steak with freshly cracked black pepper

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