Grilled Rib Eye Steak With Parrano Herb Compound Butter

Name: Grilled Rib Eye Steak with Parrano Herb Compound Butter
Prep time: 10 min
Cook time: 12 min
Total time: 142 min
Ingredients: 1/2 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; 4 - 1½-inch-thick rib-eye steaks (about 1 pound each); Salt and pepper

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.

A platter with three grilled rib eye steak topped with a small dollop of compound butter, and a bowl of compound butter and a little bowl of salt on the side.

Why I Love This Recipe

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 🙂

A cheese board with a bowl of compound butter, a grater with a block of cheese partially grated, another block of cheese, some parsley and chives, along with a little bowl of salt.

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!

Ingredients & Substitutions

Mise en place of all ingredients to make grilled rib eye steaks with compound butter.

For the Parrano Herb Compound Butter

Unsalted Butter
Fresh Parsley
Fresh Chives
Garlic
Parrano Cheese
Salt
Pepper

For the Grilled Rib Eye Steak

Rib Eye Steaks
Salt
Pepper

*For a full list of ingredients and instructions please see recipe card below.

How to Make Grilled Rib Eye Steak

A glass mixing bowl with ingredients to make compound butter, which are butter, finely chopped parsley, chopped chives, chopped garlic, shredded cheese, salt and pepper.

Step 1: Mix together all the ingredients in a small bowl and mix together until smooth.

A glass mixing bowl with compound butter.

Step 2: Then cover and chill for at least 2 hours to let the Parrano cheese and herbs infused into the butter.

A baking sheet with four raw rib eye steaks seasoned with salt and pepper, ready to be grilled.

Step 3: Season both sides of the rib eyes with plenty of salt and pepper. Heat an indoor or outdoor grill to medium high heat.

A baking sheet with four grilled rib eye steaks.

Step 4: 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.

A plate with sliced grilled rib eye steak, and a dollop of compound butter on top.

Step 5: Slice steak to serve, top with spoonful of chilled Parrano Herb Compound Butter, and serve.

How to Store Grilled Rib Eye Steak

Leftovers are great as a topping on salads or bowls the next day. Eat within three or four days. These should be stored in the fridge in an airtight container or wrapped tightly.

How to Freeze Grilled Rib Eye Steak

Grilled ribeye steak cab be frozen for up to 2 months. Make sure you secure them with a tight cling wrap or place them in a zip top bag with the air pressed out.

Tips & Tricks

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.

FAQs

How do I ensure my steak is not overcooked?

Once the grill is heated up, follow the times mentioned in the recipe below to know how long you should cook it for. Promptly remove and let rest.

What else can I use this compound butter on?

This butter will be so good on eggs and toast, parmesan pretzel knots, Garlic and Herb Parmesan Biscuits and on fish!

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