How to cook a Grilled Certified Angus Ribeye Steak with Herbed Steak Butter by Giovanni Battimelli

Grilled ribeye steak with herb butter melting on top and flavoring each and every bite. This classic steakhouse recipe is easy to make and for any occasion.

Get ready, get set, GRILL! Put your grill on high for about 15 minutes to get it piping hot. Place seasoned (suggested coarse salt and grinded pepper) Certified Angus Beef Prime Ribeye on the grill. After 7 minutes, flip the steak. After another 7 minutes, flip the steak again back to the first side and lower heat to medium. After 2 minutes, flip the steak. After another 2 minutes, take the steak off the grill and let it rest on the counter for 10 minutes with your Herbed Steak butter melting on top!

Well Done:

Get ready, get set, GRILL! Put your grill on high for about 15 minutes to get it piping hot. Place seasoned (suggested coarse salt and grinded pepper) Certified Angus Beef Prime Ribeye on the grill. After 9 minutes, flip the steak. After another 9 minutes, flip the steak again back to the first side and lower heat to medium. After 3 minutes, flip the steak. After another 3 minutes, take the steak off the grill and let it rest on the counter for 10 minutes with your Herbed Steak butter melting on top!

INSTRUCTIONS (Butter):

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 ribeye steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4-inch slices and serve over steaks.

INGREDIENTS:

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