Thanks to Smart and Final and the #SFSmarties, this week’s recipe features a yummy grill out that is sure to make your bellies happy. My first stop was at my local Smart and Final to pick up ingredients including some beautifully marbled Cattleman’s Finest rib eye steaks.
Of course, I didn’t leave without picking up other much needed groceries to fill my refrigerator. If you’re going grocery shopping this week, make sure to head to a Smart & Final near you between June 20th – 26th to find great deals on Cattleman’s Finest meat (beef loin trimmed tri-tip roast, rib eye steak, top round steak, London broil, short ribs and brisket) and First Street chicken leg quarters.
So to begin making my Rib Eye Steak with Garlic Herb Compound Butter, I made sure to leave my butter on the counter so it would reach room temperature. This makes it much easier to handle when mixing in the herbs and garlic. I love compound butter because there is no real way to mess it up. If you like garlic, add more! It only takes a few minutes to mix up as well and once it’s wrapped in parchment paper and the ends are twisted like a candy wrapper, you just pop it into the refrigerator to chill and firm up. Compound butter can be frozen as well for later use.
Before grilling any type of steak, I like to let the meat rest on the counter for approximately 15 minutes. I find it’s easier to measure the grilling time when the meat is slightly cool, than when it’s fresh from the refrigerator. Of course, a good cut of steak doesn’t need a ton of seasoning, so salt and pepper is all I added. Because the rib eyes I picked up were about an inch thick and I like my steak to be medium-rare to medium, I cooked my steaks for about 10-12 minutes on medium heat using a gas grill. If you have questions about cooking time, underneath the label you’ll find some grilling tips from Cattleman’s Finest.
When the steaks are done grilling, allow the meat to rest for at least five minutes so the juices redistribute and keeps the rib eyes moist. Then top with a slice of the compound butter for some added flavor. Of course, you can add the butter to any veggies you intend to cook up as well.
Paired with cauliflower, snap peas and wild rice, this was a great meal indeed.
Rib Eye Steak with Garlic Herb Compound Butter
2 tbsp basil, chopped
1 tbsp Italian parsley, chopped
4 garlic cloves, minced
1/2 cup First Street unsalted butter, room temperature
3 Cattleman’s Finest rib eye steaks
salt and pepper, to taste
Place the basil, parsley and garlic on a cutting board. Top with the herbs with the butter. Using a knife, chop the butter into the herbs; this will help evenly distribute the herbs as well as make them finer. Transfer the butter mixture on a piece of parchment paper, roll into a log and twist the ends to secure. Place the compound butter in the refrigerator to chill for at least 30 minutes.
Meanwhile, start the grill and turn the knobs to medium heat.
Add salt and pepper to each side of the rib eye steaks (to your preference). Place the seasoned meat on the grill to cook. For 1-inch thick cuts and a medium-rare to medium finish, grill the steaks for approximately 10-12 minutes making sure to flip halfway through the cook time. Allow the meat to rest for 5-10 minutes before topping with the compound butter and serving.