Grilled Steaks With Savory Butters
Add sizzle to your summer with these juicy ribeye steaks, served hot off the grill with herb butter toppers.
- Blue Cheese and Herb Butter
- 1/4 cup butter, softened
- 2 tablespoons crumbled blue cheese
- 2 teaspoons chopped green onion with top
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon coarsely ground black pepper
- 4 garlic cloves, pressed
- 4 beef ribeye steaks, cut 3/4 inch thick (about 8 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
For Blue Cheese and Herb Butter, place butter and blue cheese in Small Batter Bowl. Add green onion, lemon juice and coarsely ground black pepper ground with Bamboo Grinder Set; mix until well blended.
Prepare grill for cooking at medium temperature. For steaks, press garlic cloves using Garlic Press. Spread garlic evenly over both sides of steaks using All-Purpose Spreader. Sprinkle both sides with salt and black pepper.
Place steaks on grid of grill. Grill, uncovered, 6-8 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally using BBQ Tongs. Top steaks with Blue Cheese and Herb Butter.
- 4 servings
Nutrients per serving:
Calories 480, Fat 31 g, Sodium 540 mg, Dietary Fiber 0 g
Herb butters are also delicious when served on baked potatoes, grilled corn on the cob or hot vegetables.
Look for canned chipotles in adobo sauce in the Mexican food section of your supermarket. The chile pepper is acutally a dried, smoked jalapeño pepper. Use the Garlic Press to press the peppers; discard skin and seeds.
Use the Professional Shears to snip fresh herbs for herb butters.
When serving steaks, bring out your Steak Knife Set. These quality knives come in a special case featuring a sharpening and honing system enabling you to always keep them sharp.
Grilled vegetables are a wonderful accompaniment to these steaks. Traditionalists may prefer baked potatoes and tossed salads.