GRILLED RIBEYES WITH HILL COUNTRY STEAK BUTTER
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Ingredients |
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Serves 4. Steaks: 4 (10-12 ounce) ribeye steaks Hill Country Steak Butter: (Makes ½ pound.) ½ pound (2 sticks) unsalted butter, softened |
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Instructions |
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Begin by making the Hill Country Steak Butter. Cut the butter into small cubes. Place in work bowl of food processor fitted with steel blade. Add remaining ingredients and process until smooth. Roll the butter into cylinders in parchment paper and freeze it. You can cut off individual portions from the frozen logs and they keep forever in the freezer. To cook the steaks, heat a gas char grill to medium-hot. Brush both sides of the steaks with some of the olive oil. Liberally pepper both sides. Place the steaks on the hot grill and cook to desired degree of doneness, about 5-6 minutes per side for medium-rare, turning twice on each side. Use chef’s tongs to turn the steaks. Never puncture them with a fork, which causes them to lose those delicious juices. Just before the steaks are done, place a ½-inch thick slice of the Hill Country Steak Butter in the center of each steak. As soon as the butter has begun to melt, transfer steaks to serving plates and enjoy! |
In Texas, the three most popular meats for grilling/smoking are hamburgers, ribeye steaks, and smoked brisket. Without question, the ribeye is the most naturally flavorful steak. Ribeyes are cut from the whole ribeye muscle which is a continuation of the tender muscle that runs along the back of the steer from the shoulder to the hip. The ribeye has more “marbling” (striations of fat running through the meat) than other cuts of beef, meaning more flavor, since fat and flavor go together. Ribeye steaks are expensive, so treat them carefully when you cook them. And “well” doesn’t mean well-done. If you must cook your steaks well done, then I suggest buying a less expensive cut. We love our ribeyes pretty much unadorned, with just a little pat of good butter, seasoned with our