grilled ribeye steaks with seasoned butter
This is a recipe from John Besh's "My Family Table" cookbook. Posting for the Cajun/Creole region of Susie's World Tour 2018.
prep time
10 Min
cook time
25 Min
method
Grill
yield
6 serving(s)
Ingredients
- 9 pounds 6 rib-eye steaks - 1 1/2 lbs each
- salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- SEASONED BUTTER
- 1/2 cup butter, diced (1 stick)
- 2 sprigs fresh tarragon leaves, chopped
- 3 sprigs fresh parsley leaves, chopped
- 1 tablespoon shallot, minced
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1 dash tabasco sauce
- salt to taste
- crushed black pepper, to taste
How To Make grilled ribeye steaks with seasoned butter
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Step 1Preheat one side of a gas grill to high and the other to medium. Or build a large fire in a charcoal grill and arrange the coals so that you have a hot side and a cooler side.
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Step 2Season the steaks liberally with salt and black pepper, then rub in the olive oil. Put the steaks on the grill and cook for 10–12 minutes, until both sides are a rich mahogany brown. Transfer to the cooler part of the grill to cook for another 5 minutes.
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Step 3For the seasoned butter, combine all of the ingredients in a food processor or blender. Purée until well mixed. To serve the steaks, transfer to a large platter and top each steak with a heaping teaspoon of the seasoned butter which will slowly melt over the steaks.
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