Tuesday, June 18, 2013

Grilled Grass-Fed Rib-eyes & Herb Lemon Butter

Total cook time: 15 minutes       Makes 4 servings

4                  grass-fed bone-in rib-eye steaks (1 lb. each and about 1 in. thick) 
          **Kosher salt and freshly ground black pepper**                    **Vegetable oil **
              **Herb Lemon Butter ( recipe below) **

1.         Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
2.         Sprinkle each steak generously with salt and pepper; rub with oil. Grill steaks, covered, turning once, until done the way you like, 10 to 12 minutes for medium-rare.
3.         Transfer steaks to a large platter and top each with a slice of herb lemon butter.

Makes 1 cup, enough for 16 steaks

1/2              cup unsalted butter, softened
1/4              cup chopped fresh basil
1/4              cup chopped fresh cilantro 
1/4              cup chopped fresh flat-leaf parsley
1/4              cup chopped fresh mint
1/4              cup chopped fresh oregano
2                 tablespoons fresh lemon juice 
                       **Finely shredded zest of 1 lemon** 
1/4              teaspoon kosher salt
1/4              teaspoon freshly ground black pepper

1.        Whirl ingredients in a food processor until smooth, about 2 minutes.
2.        Lay a piece of plastic wrap on a work surface. Using a rubber spatula, scrape butter lengthwise onto plastic. Lift top edge of plastic up and over butter to meet bottom edge of plastic. Roll butter toward you, evening it out into a log about 4 in. long. Twist ends of plastic to seal. Chill until firm, about 30 minutes.
3.        Remove plastic and slice off 1/4-in. portions (1 tbsp.) to serve over steaks.
Make ahead:  Up to 1 week chilled, or up to 1 month frozen, wrapped in several layers of plastic.
Time: 20 minutes, plus 30 minutes to chill. Compound butter (butter blended with flavorings) is a great and simple way to add taste and texture to a dish.

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