Patton's Fresh Cut Black Angus Ribeye Steaks (save big and buy the whole loin), Kosher salt and Butcher's Black Pepper, Olive oil, 1 each Steak Butter
Before grilling make the steak butter as follows:
1⁄2 pound unsalted butter, softened, 1 tablespoon Kosher salt, 1 tablespoon roasted garlic, 1 teaspoon finely chopped fresh parsley, 1 teaspoon finely chopped fresh rosemary, 1 teaspoon finely chopped fresh sage, 1 teaspoon finely chopped shallots, 1 teaspoon Butcher's Black pepper
- Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients for the selected recipe. Place 2 to 3 teaspoons onto each hot, grilled or broiled steak. Butter melts to form a sauce.
- Thoroughly combine ingredients, roll with plastic wrap into a log shape and freeze 5 to 6 hours, or until butter is solid. Cut into 1/4" (6 mm) slices. Serve one butter slice per serving.
Instructions for grilling and using steak butter:
Brush steaks lightly with oil and season on both sides with salt and pepper. For 1 1/4" steaks and medium heat - grill quickly for 4 to 5 minutes per side for rare to medium-rare. Increase time for desired doneness. Temperature of grill and thickness of steaks will cause cooking time to vary. Serve with one slice of steak butter on each steak!
|Pairings||Servings||Prep Time||Ready In||Calories||Fat||Cholesterol|
Syrah/Shiraz (wine), Beer
|0||20 minutes||10 minutes||520.00||34.70||113.00|