Grilled Ribeyes with Herb Butter
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
YIELD: 4 servings.
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 steak strips, too. —John Baranski, Baldwin City, Kansas
Ingredients
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1/4 cup olive oil
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1/4 cup dry red wine
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1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
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1 tablespoon red wine vinegar
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1 tablespoon Dijon mustard
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1 teaspoon coarsely ground pepper
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1 teaspoon Worcestershire sauce
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2 garlic cloves, minced
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4 beef ribeye steaks (3/4 pound each)
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STEAK SEASONINGS:
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2 teaspoons kosher salt
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1 teaspoon sugar
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1 teaspoon herbes de Provence
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1 teaspoon coarsely ground pepper
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HERB BUTTER:
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1/4 cup butter, softened
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1 tablespoon minced fresh parsley
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1 teaspoon prepared horseradish
Directions
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1.
In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight.
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2.
Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks.
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3.
Grill steaks, covered, over medium heat or broil 3-4 in. from the heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes on each side.
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4.
For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
Nutrition Facts
1 steak with 1 tablespoon butter: 976 calories, 77g fat (31g saturated fat), 232mg cholesterol, 1271mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 61g protein.
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