Receta Grilled Rib Eye with Herb Butter
Grilled Rib Eye with Herb Butter
June 12, 2015 By: Kathy5 Comments
The summer months can be summed up in one thing, the grill. It is pretty safe to say everyone loves the grill no matter the preference for food. We love grilled food, we love being around the grill and a good portion of the summer is spent around it. Equally as much do we love a great grilled steak. Kurt’s latest obsession is the Big Green Egg although we do not own one as yet …. shhh…. don’t tell him but he is most likely getting one for Father’s Day. Our grill is fantastic but the man wants one and who am I to deny him what he wants and anything that produce delicious food for me. I am totally looking out for him and his best interests, right?! While we’re on the subject of steak I will tell you about this amazing rib eye we had a few nights ago for a stay at home date night. Once again we scored big with grandma’s babysitting services and a house all to ourselves, well almost to ourselves, Missy, our not so silent companion was sort of a date night killer. Nevertheless Kurt and I always manage to have a great meal and a fantastic time. By now you have figured out we had rib eye with herb butter, Skillet Smashed Potatoes and grilled asparagus drizzled with lemon olive oil. A great date night dinner and an absolute man pleaser. In true food blogger fashion I have snapped a few pictures for you to enjoy. Now go make it, eat it and love it! Grilled Rib Eye with Herb Butter
Rating 5.0 from 1 reviews
Prep time: 1 hour
Cook time: 30 mins
Total time: 1 hour 30 mins Tip: As a best practice, you want to rest the steaks at room temperature for 30 min per inch. Use this time to tenderize the steak with kosher salt on both sides. Cover each side generously with kosher salt and allow to sit at room temperature. You'll notice moisture being drawn out of the steaks, don't be alarmed it's part of the process. Ensure you thoroughly rinse and dry the steaks before applying the rub. Ingredients
2 high quality rib eye steaks ¼ cup kosher salt your favorite steak rub (I used salt, pepper and dry garlic mix) ¼ cup butter (I use Earth Balance) 1 tbsp fresh parsley 1 tsp fresh oregano 1 tsp fresh rosemary Himalayan pink salt black cracked pepper Instructions
Generously season steaks with kosher salt on both sides. Let sit out at room temperature for 30 min per inch. Mix butter (Earth Balance) with herbs, salt and pepper. Transfer to plastic wrap and gently roll into a cigar shape. Freeze for 15 min or refrigerate if preparing in advance. Rinse, pat dry and season with your favorite steak rub. Grill over direct high heat for 5 minutes on each side then move to indirect heat until internal temperature reaches your desires level of pink (125 rare, 135 medium rare, 145 medium, 155 medium well, 165 well done) Serve steaks with herb butter. 3.3.3070