Grilled Ribeye Steak with Classic Steak Butter

Follow these easy steps to sizzling success at the grill:
S – Start with a hot grill (500-550? F. is ideal). Searing beef helps lock in its delicious juices.
T – Turn steaks or burgers gently with tongs or a spatula; never pierce them with a fork.
E – Ensure juiciness by flipping steaks and burgers only once.
A – Assess doneness with an instant-read thermometer.
K – Keep food safety in mind. Thoroughly wash anything that comes in contact with raw meat.
S – Set steaks aside to rest a few minutes before serving, to keep the juices inside.

You can find more grilling tips at CertifiedAngusBeef.com

Directions

1. Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. (Note: Recipe will yield 16 butter servings; reserve 12 for later use.)
2. Season steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4-inch slices and serve over steaks.

Yield:	Serves 4

What's Needed:

4 (10-ounce) Certified Angus Beef ® ribeye steaks
1/2 pound unsalted butter, softened
1 tablespoon roasted garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon finely chopped shallots
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
Salt and freshly ground pepper to taste

Recipe brought
to you by Amy Tobin

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