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August 8, 2011
Rib-Eye Steaks with Tangy Herb Butter
Beef Grilled & Broiled
Prep time:
25 minutesCooking time:
15 minutes“Get the most from a jar of brown mustard. Try dipping pretzels into it for a flavorful snack. Or add a tablespoon of brown mustard to your favorite potato salad dressing for a zesty tang.”
Ingredients
Serves 4
- 4 tablespoons butter, softened
- 2 tablespoons brown mustard
- 2 tablespoons chopped mixed fresh herbs, such as parsley, basil, chives, oregano or rosemary
- 1 tablespoon lemon juice
- 1 teaspoon red pepper flakes
- 2 cloves garlic, mashed to a paste
- 4 rib-eye steaks (about 8 ounces each, 1 inch thick)
- 1 teaspoon seasoned salt
Directions
1
Combine butter, mustard, herbs, lemon juice, red pepper flakes and garlic in a small bowl; mix well.
2
Place butter mixture on a sheet of waxed paper; roll into a cylinder. Freeze until firm, about 20 minutes.
3
Meanwhile, preheat grill or broiler. Grill steaks for about 7 minutes. Turn; sprinkle each steak with some seasoned salt. Grill steaks for 7 minutes longer for medium, or until desired doneness.
4
Place steaks on a serving platter. Cut butter mixture into quarters and place a quarter on top of each steak.
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Cookin' xpress!
Cookin' xpress!
To mash garlic quickly, first chop it into tiny pieces. Then use the handle of the knife to pound it into a paste.
Great Pairings
Fire and Ice Tomatoes
Grandma's solution to overpriced, out-of-season tomatoes is still a good one: use high-quality canned whole tomatoes. You will need about 10 of them. Rinse and drain them, then slice and drain again.
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