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Grilled Ribeyes with Herb Butter

 Grilled Ribeyes with Herb Butter
I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and stead strips, too.
4 ServingsPrep: 25 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup dry red wine
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 4 beef ribeye steaks (3/4 pound each)
  • STEAK SEASONINGS:
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon herbes de Provence
  • 1 teaspoon coarsely ground pepper
  • HERB BUTTER:
  • 1/4 cup butter, softened
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon prepared horseradish

Directions

  • In a large resealable plastic bag, combine the first eight
  • ingredients. Add the steaks; seal bag and turn to coat. Refrigerate

2 of 2

Grilled Ribeyes with Herb Butter (continued)

Directions (continued)

  • overnight.
  • Drain and discard marinade. Combine the steak seasonings; sprinkle
  • over steaks.
  • Grill steaks, covered, over medium heat or broil 3-4 in. from the
  • heat for 5-7 minutes on each side or until meat reaches desired
  • doneness (for medium-rare, a meat thermometer should read 145°;
  • medium, 160°; well-done, 170°).
  • For herb butter, in a small bowl, beat the butter, parsley and
  • horseradish until blended. Spoon 1 tablespoon herb butter over each
  • steak. Yield: 4 servings.
Nutritional Facts: 1 steak with 1 tablespoon butter equals 976 calories, 77 g fat (31 g saturated fat), 232 mg cholesterol, 1,271 mg sodium, 5 g carbohydrate, 1 g fiber, 61 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.