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
- 3 T unsalted butter, at room temperature
- 2 T snipped fresh chives
- 1 T minced fresh rosemary
- 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.
- 30 minutes before grilling, take steaks out of refrigerator and set on counter. Also take butter out to come to room temperature.
- When butter has softened, add the chives and rosemary. Mix together.
- Just before grilling the steaks, drizzle both sides of the steaks with olive oil. Rub oil into meat. Grill as you prefer.
- When steaks are done, allow them to rest for about 5-10 minutes before cutting. This will allow the steak to retain its juices.
- Just before serving, place a dollop of the herb butter on top of each freshly grilled/broiled steak.
- Top each steak with freshly cracked black pepper