I typically like my ribeyes naked, but if you want to dress it up, try this compound butter for grilled ribeyes. Compound butter (or Maitre d’Hotel Butter if you want to sound fancy) is nothing more than butter with some kind of flavor added. It’ll add some complexity and mouthfeel to your steaks without overwhelming that great beef flavor.
- 1 stick unsalted butter
- 2 tbs fresh parsley, minced (fresh will add a much better flavor than dried)
- 2 tbs fresh green onions, minced
- pinch of table salt
- pinch of freshly ground black pepper
Whip the butter with a fork, a potato smasher, or even your fingers in a bowl until its light and fluffy. Add in the parsley, the green onions, and the salt and pepper until thoroughly mixed.
Some people recommend rolling the butter into a cylinder by placing it in wax paper, rolling it up and tying the ends. I personally prefer to just put it in a small bowl and covering it in plastic wrap until it’s ready to use.
Once it’s thoroughly mixed, put it in your refrigerator until its firm. Take it out about fifteen minutes prior to serving so that it can soften slightly prior to use.
Put one tablespoon of butter on each steak, or on the side, prior to serving. Try not to put it on too early or it could completely melt. I generally like to put it on the side so guests have the option of putting it on their steak or not.
This compound butter for grilled ribeyes wont drown out the beefy flavor of the ribeyes like barbeque sauce or especially steak sauce can. Experiment with it it to suit your taste buds with additions like lime juice, thyme, sage or rosemary. Just remember, you paid good money for that ribeye, don’t drown it out with too much added flavor.