Grilled Rib Eye Steak with Parrano Herb Compound Butter


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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.

Grilled Rib Eye Steak with Parrano Herb Compound Butter from (@whatsgabycookin)

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 🙂

Grilled Rib Eye Steak with Parrano Herb Compound Butter from (@whatsgabycookin)

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 from (@whatsgabycookin)

Grilled Rib Eye Steak with Parrano Herb Compound Butter

5 from 2 votes


For the Parrano Herb Compound Butter

  • 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

For the Grilled Rib Eye Steak

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


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.

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**

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Recipe Rating


  1. Heather Christo

    this looks crazy good- I bet that cheesy butter is amazing!

  2. Monika

    I guess if I can’t go to Italy, I will live it through your recipes!! Looks divine!

  3. Julie @ Table for Two

    Omg, I could totally go for a steak tonight!!!

  4. Platt College

    Love the rib eye. So much flavor. Going to try this recipe soon.

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