Calabrian Chili Compound Butter Steak
Summer is in full swing and we all need a great Ribeye recipe in our back pocket. It's one of the easiest steaks to whip up at a moments notice, especially if it's not too thick! This is my go-to recipe for Grilled Ribeyes and I throw on a Calabrian Chile Butter to give it an extra oomph!!
Servings: 4 people
Equipment
Ingredients
- ½ cup unsalted butter softened
- 1-2 tablespoon Calabrian chiles finely chopped
- 1-2 tablespoon leftover basil vin
- Salt and pepper
For the Grilled Rib Eye Steak
- 4 New Zealand Beef Ribeyes
- Kosher salt and pepper
Instructions
For the Compound Butter
- Mix together all the ingredients in a small bowl and mix together until smooth.
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 2-3 minutes per side for medium-rare. Remove the steaks from the heat, and let rest for 5-10 minutes.
- Slice steak to serve, top with a spoonful of the compound butter and scatter with cherry tomatoes and basil, and serve.
Notes
A few things when it comes to making perfect Grilled Ribeyes!
- Let you meat come to room temperature for at least 30 minutes before grilling
- Give the Ribeyes ample salt and pepper. This will form a beautiful crust on the meat and will bring out even more flavor!
- The compound butter listed below can be prepped up to a week ahead of time. And any leftovers can be used for pasta, veggies, garlic bread etc.
Nutrition
Calories: 691kcal | Carbohydrates: 1g | Protein: 46g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1900mg | Potassium: 613mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 819IU | Calcium: 30mg | Iron: 4mg