I stopped by the market two days ago and these these Ribeye steaks just pleaded with me to take them home. So I did. I have been waiting for a chance to grill these again after having Ribeyes with compound butter at a restaurant. They came out even better than the ones at the restaurant if you can believe that.
This has to be one of the easier meals I have made. The Ribeye gets sprinkled with some salt and pepper and thrown on a hot grill. The veggies get steamed. And you just add a couple of slices of compound butter before you serve the steaks.
The compound butter is pretty simple to make. Take a stick of soft butter (leave it on the counter for an hour or so) and then mix in some herbs. I used crushed garlic, some chopped rosemary, parsley, and then added some salt and pepper to taste.
I did not measure any of the ingredients, I just took what I had and mixed it up. Then added more after mixing and tasting. I put it on a piece of saran wrap, then rolled it up.
Once you roll it up tightly to form it, put it in the fridge for a few hours to stiffen up. It tastes great on a steak, and the best part is you can add anything you like to it for your own signature taste. I bet it would taste great on some hot biscuits or cornbread.
I heated the grill up on high and threw on the steaks. 6 minutes on each side.
Then I served it up with a couple of slices of the compound butter.