Is it possible to have a few of grilled ribeye steaks that are significantly more flavorful than your typical cooked steaks? Absolutely nothing compares to impressing your friends with your superior grilling abilities. The rub ribeye steak is the perfect solution for this situation!
Afterwards, just as your friends are starting to accept the reality that you’re a fantastic outdoor cook, bust out your own Garlic Compound Butter to clinch the deal.
An improvised version of a one-two punch in boxing, this is the grilled equivalent of it. It’s already tender and bursting with flavor from the ribeye steak. The smokey compound butter is the rapid follow-up jab for the culinary knockout, and the steak rub recipe below is the initial strike.
This recipe for rubbed ribeye steak is based on a recipe that I’ve used in both my Texas Hometown Cookbook and my Great American Grilling cookbook, with slight changes on the theme of ribeye steak. Here’s what you need to do to get things going.
Steaks de boeuf-bourguignon
For starters, let’s talk about why Ribeye steak is such a good option for grilling before we get to the meal itself. The fact that it is a cut from the rib area and has not been overworked means that it is already soft when you cook with it. Second, ribeye steaks have a wonderful degree of marbleizing to them, which makes them ideal for cooking on the barbecue.
Ribeye steaks are also referred to as Delmonico steaks, Scotch fillet steaks, beauty steaks, meat-market steaks, and Spencer steaks in the United States, and Entrecôte steaks in France. It is possible that the Cowboy steak is the most appropriate alternative name.. This kind of steak includes the actual bone, which is rather broad. As a consequence, the steak is around 2 1/2 inches thick on average.
Steakhouse Butter with a Compound Base
In the culinary world, compound butter refers to any butter that has had other ingredients added to it to enhance the taste. For the development of compound butter, we can credit the French who came up with the classics such as garlic butter and other variations on the theme.
Basically, the concept is straightforward: whisk some butter until it’s soft, then fold in some extra ingredients before forming it into a log and chilling it until required. When used on a steak, compound butter has earned the term “steakhouse butter,” which refers to the fact that it is perfect for use on steaks. Here’s how to make the rubbed ribeye and the compound steakhouse butter, which you can find below.
Garlic Compound Steakhouse Butter: How to Make It
Approximately half a cup of butter is equivalent to eight tablespoons of butter. Fortunately, even if you only want a few serves of homemade steakhouse butter, it can keep for many weeks if stored covered and cooled in the refrigerator.
the butter (one stick)
Crush 3 garlic cloves to a paste.
freshly minced parsley (about 3 tablespoons)
salt (1 teaspoon) and freshly ground black pepper (1 teaspoon) 1 teaspoon
Lemon zest, 2 tablespoons
Leave on a piece of wax paper, wrap it up, and place it in the refrigerator to reset. Allow the butter to come to room temperature before mash with a fork while mixing in the other ingredients.
If you’re making Rubbed Ribeye Steaks, here’s what you should know.
Four ribeye steaks may be prepared using this amount of rub. To make more steaks, just double the recipe.
4 half-cup paprika (either smoked or Spanish)
1 cup chile powder (about 3 tablespoons)
black pepper, 2 1/2 tablespoons
Sugar (about 2 tablespoons) is a sweetener.
onion powder (about 1 teaspoon)
1 teaspoon minced garlic .
Using your hands, carefully season both sides of the ribeye steaks with the mixture you just made. Grilling should be done at least thirty minutes after the dish has been covered and chilled.
Clean and pre-heat your grill, whether it’s charcoal or gas, before you use it. A little coat of oil or nonstick spray on the barbecue grates is preferred by some individuals. This should be done before lighting your grill, particularly if you are using nonstick spray to prepare it.
Over medium-high heat, grill until desired doneness is reached, flipping as little as possible. The cooking time can vary depending on the thickness of the steak, but a digital thermometer will allow you to determine when the steak is done in an instant! In order to be considered medium-rare, the internal temperature of the steak should be between 135 and 145 degrees Fahrenheit, and rare should be between 125 and 130 degrees Fahrenheit. The USDA advises that grilled steaks be cooked to an internal temperature of 145°F, just in case you’re curious.
After removing the steak from the grill, let it aside to rest while you prepare a serving of steakhouse butter to serve on the side! Toss with your favorite steakhouse sides and serve immediately. Classics like as seasoned potatoes, salad, and freshly made yeast rolls are the order of the day at my house 🙂 I hope you have a good experience with the steak.
