Grilled Rib Eye Steak with Parrano Herb Compound Butter

I brought home a LOT of inspiration from Italy and it’s coming to the blog starting today! We’re kicking it off with this Grilled Rib Eye Steak with Parrano Herb Compound Butter. DREAMS! Get ready.

There are so many things that impressed me about Italy. One that stood out throughout the entire country was the quality of ingredients. They are all about simple recipes, incredible quality ingredients and wine…. lots of wine. And cheese. ALL THE CHEESE! It felt like home 🙂

Inspired by my time in Italy, I’ll be teaming up with Parrano for the rest of the year to bring you some incredible recipes using their cheese!! It’s not just any cheese though… Parrano is aged for five months, which makes it perfectly nutty like Parmigiano-Reggiano but with a firm and smooth texture like a young Gouda. I mean, sounds perfect right? It’s full of flavor and versatile enough to cut, grate and melt. I’ve been using it in mac and cheese - to die for. Adding it to pizza - naturally. Throwing it on cheese boards - duh. And topping my Chicken Parm with it on the regular. I can’t get enough. Literally, we bought Whole Foods out of stock a few weeks back. Not sorry about it! You guys will love it! Today it’s going into a Herb Compound Butter and then getting slathered on top of a big juicy Grilled Rib Eye Steak. Screams summer right? Let’s do it!

Grilled Rib Eye Steak with Parrano Herb Compound Butter

Author: Gaby Dalkin

5 from 2 votes

Parrano and herb in butter on a perfectly grilled steak? Yes, that's summer!

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 22 minutes mins

Course Main Course, Dinner

Cuisine Italian

Servings 4 servings

Ingredients

  

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For the Parrano Herb Compound Butter

• ▢ ½ cup unsalted butter softened
• ▢ 1 tablespoon finely chopped fresh parsley
• ▢ 1 tablespoon chopped fresh chives
• ▢ 1 garlic clove chopped
• ▢ ¼ cup shredded Parrano cheese
• ▢ Salt and pepper

For the Grilled Rib Eye Steak

• ▢ 4 - 1½-inch-thick rib-eye steaks about 1 pound each
• ▢ Salt and pepper

Instructions

 

For the Parrano Herb Compound Butter

• Mix together all the ingredients in a small bowl and mix together until smooth. Then cover and chill for at least 2 hours to let the Parrano cheese and herbs infused into the butter.

For the Grilled Rib Eye Steak

• Season both sides of the rib eyes with plenty of salt and pepper. Heat an indoor or outdoor grill to medium high heat. Grill steaks to desired doneness, about 6 minutes per side for medium-rare, 8 minutes per side for medium. Remove the steaks from the heat, and let rest for 5-10 minutes.
• Slice steak to serve, top with spoonful of chilled Parrano Herb Compound Butter, and serve.

Notes

Yes, these are BIG steaks! Leftovers are great on top of salads. Be sure and slice those leftovers across the grain so that it is tender and easy to chew.

Nutrition Information

Calories: 937kcal | Carbohydrates: 1g | Protein: 71g | Fat: 73g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 281mg | Potassium: 935mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 926IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 6mg

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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Parrano. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**