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Grilled Ribeye Steak with Classic Steak Butter
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Serves 4 |
|4 Certified Angus Beef ribeye steaks, (10-ounce)|
|1/2 pound unsalted butter, softened|
|1 tablespoon roasted garlic|
|1 tablespoon kosher salt|
|1 teaspoon freshly ground black pepper|
|1 teaspoon finely chopped shallots|
|1 teaspoon finely chopped fresh parsley|
|1 teaspoon finely chopped fresh sage|
|1 teaspoon finely chopped fresh rosemary|
|Salt, to taste|
|Freshly ground pepper, to taste|
- Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. (Note: Recipe will yield 16 butter servings; reserve 12 for later use.)
- Season steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4-inch slices and serve over steaks.
|Recipe Author:||Courtesy of Certified Angus Beef|
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