Parmesan Garlic Ribeye with Truffle and Herb Compound Butter
Parmesan Garlic Ribeye with Truffle and Herb Compound Butter
Rated 5.0 stars by 1 users
Simple and delicious steak!
AuthorDamon Holter
Ingredients
-
2-4 Ribeye Steaks
- 1 ½ cups Olive Oil
- 1/3 cup Grated Parmesan Cheese
- 1 ½ Tbsp Black Pepper
- 1 Tbsp Granulated Onion
- 1 teaspoon Sea Salt
- 3 Cloves Garlic, Minced
- 1 Stick Butter
- 1 teaspoon Dried Oregano
- ½ teaspoon Marjoram
- ¼ teaspoon Dried Basil
- ¼ teaspoon Dried Thyme
- ¼ teaspoon White Truffle Oil
Wet Rub
Compound Butter
Directions
Combine all ingredients for the Wet Rub in a gallon zippered plastic bag. Shake or mix thoroughly.
Place steaks in the bag and seal tight, removing as much air as possible. Refrigerate for a minimum of 2 hours, rotating at least once to distribute the rub evenly on the meat.
To make the compound butter, allow butter to soften, add herbs and truffle oil and mix thoroughly. Place the butter on a piece of wax paper and roll it into a log shape approximately 1” in diameter. Place in refrigerator to harden.
When ready to grill the steaks, remove from refrigerator and allow to warm to room temperature. Prepare grill to high heat of approximately 400-450°.
Grill steaks to desired doneness (approximately 3-5 minutes per side for medium-rare). Top steaks with a slice of compound butter and serve. Add your favorite Croix Valley Sauce & Marinade as a complimentary condiment!