Wikipedia describes the Rib Eye Steak as such: “It is one of the more flavorful cuts of beef, due to the fact it comes from the upper rib cage area, which does not support much of the cow’s weight, nor does it have to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached.”
Any cut of beef, lamb or chicken will always have more flavor when cooked if it has the bone still in. No doubt. So if you can, get them bone in for that added flavor.

Plus, a tab of herbed compound butter on top to finish it off is all it needs. It’s not Maître d’hôtel Butter, which is a sauce made from parsley, lemon juice, salt, pepper and melted butter. Nope this is room temperature butter mixed with your choice of mixed herbs, salt and pepper that gets formed and refrigerated to harden again prior to topping your grilled meat.
These Perfect Rib Eye Steaks have a seasoning that includes dill seed and orange zest and after grilling is topped with compound butter. Steak lover heaven!

  • 2 Bone-In Rib Eye Steaks (See Note 1)
  • Montreal Seasoning (CopyCat)
  • 1 tsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp orange zest
  • 2 cloves garlic minced
  • 2 tsp onion powder
  • 1 tsp dill seeds
  • Compound Butter
  • 1/2 cup softened butter
  • 2 cloves crushed garlic
  • 2 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tsp chopped thyme
  • pinch of kosher salt

For Steaks: 
  1. In a bowl mix the kosher salt, freshly ground black pepper, onion powder and dill seeds.
  2. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
  3. Using a citrus zester, remove about half of an orange's peel (See Note 2). Place this in the bowl and mix all ingredients together.
  4. Gently massage the seasoning over both sides of each steak and let the meat marinate for at least 20 minutes. In the meantime start up the grill to 450°F for a great sear.
  5. Take the seasoned steaks to the hot grill, cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
  6. Top with Herbed Compound Butter and serve.

For Compound Butter:
  1. Let butter come to room temperature and place in a bowl
  2. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
  3. Chop the fresh herbs (See Note 3) and mix in with butter, garlic and salt.
  4. With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
  5. Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm.
  6. Remove from refrigerator, unroll and slice into pieces to top each steak.
  7. Roll up and refrigerate the remaining compound butter.

1. Choose a well marbled with fat, 3/4 " thick bone in rib eye steak.2. The zest from half an average sized orange should be about one tablespoon. Be careful not to get any of the white pith part. We want just the rind's zest and it's essential oil.3. Fresh cilantro, basil and other herbs can also be used, it's up to your own tastes. Experiment!

For more tips, please read here

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