Grilled Rib Eye Steak with Parrano Herb Compound Butter

Print Recipe

5 from 2 votes

Grilled Rib Eye Steak with Parrano Herb Compound Butter

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

Prep Time10

Cook Time12

Chilling Time2

Total Time2 22

Course: Main Course, Dinner

Cuisine: Italian

Servings: servings

Author: Gaby Dalkin

Ingredients

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