Description
Grilled Ribeye Steaks with Garlic and Herb Compound Butter recipe from Mince Republic.
Ingredients
Scale
- 2 Rib Eye Steaks (about 1/2 pd each)
- steak rub of choice
- 3 tbsp unsalted softened butter
- 1 tsp fresh rosemary, minced
- 1 tsp fresh oregano, minced
- 1 tsp fresh parsley, minced
- 1 tsp minced garlic
- salt and pepper, to taste
Instructions
- Mix together softened butter with rosemary, oregano, parsley, garlic, salt and freshly cracked black pepper. Place on parchment paper or plastic wrap, then roll butter into a log shape tucking into the sides.
- Put in fridge for 2 hours until hard or if you want to do it quickly, just put it in the freezer for ten minutes or so.
- Take steaks out of fridge about 30 minutes prior to cooking. Rub on all sides with steak rub of choice (as much or as little as you want).
- Grill steaks on high for about 4-5 minutes on each side (for medium rare).Let steaks rest for 5-10 minutes before cutting to help redistribute juices.
- Take out butter from fridge or freezer, slice into rounds. Top each steak with a round of the compound butter and serve.