Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. unsalted butter, at room temperature | ||
| 2 clove(s) garlic, finely minced | ||
| 2 tsp. chopped flat leaf parsley | ||
| 1 tsp. chopped fresh thyme | ||
| ¼ tsp. coarse sea salt | ||
| 5 or 6 grinds fresh black pepper | ||
| 4 (about 12 oz each) (1 1/4- to 1 1/2-inch-thick) boneless rib eye or New York strip steaks | ||
| 2 tbsp. olive oil | ||
| Kosher salt and freshly ground pepper, to taste |
Things To Grab
Directions
- To make Compound Butter, combine butter with garlic, parsley, thyme, sea salt and black pepper. Set aside until steaks are finished resting.
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat the grill to high. Brush the steaks with oil on both sides and season liberally with salt and pepper.
Grill the steaks until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 degrees), 5 to 7 minutes for medium (140 degrees) or 8 to 10 minutes for medium-well (150 degrees).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Top with compound butter before serving.
Nutrition facts
Servings
1100 Calories per serving
Amounts Per Serving
- Total Fat: 93g
- Cholesterol: 260mg
- Sodium: 340mg
- Total Carbohydrates: 1g
- Protein: 60g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 2%
0%
Iron 30%
0%
Calcium 0%
Recipe Source:
Chef Andrew from Ankeny #1