Perfect Rib Eye Steak
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course: Dinner, Main
Cuisine: American, Western
Servings: 2
Calories: 1120 kcal
Author: Kevin Is Cooking
Ingredients
Instructions
For Steaks:
For Compound Butter:
Recipe Notes
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!
source:https://keviniscooking.com
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course: Dinner, Main
Cuisine: American, Western
Servings: 2
Calories: 1120 kcal
Author: Kevin Is Cooking
Ingredients
- 2 In Bone- Rib Eye Steaks See Note1
- 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
Instructions
For Steaks:
- In a bowl mix the kosher salt, freshly ground black pepper, onion powder and dill seeds.
- Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
- 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.
- 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.
- 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.
- Top with Herbed Compound Butter and serve.
For Compound Butter:
- Let butter come to room temperature and place in a bowl
- Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
- Chop the fresh herbs (See Note 3) and mix in with butter, garlic and salt.
- With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
- Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm.
- Remove from refrigerator, unroll and slice into pieces to top each steak.
- Roll up and refrigerate the remaining compound butter.
Recipe Notes
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!
source:https://keviniscooking.com