Grilled Rib-Eye Steaks with Summer Squash and Smoky Paprika Lemon Butter
By America's Test KitchenPublished on April 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
8 tablespoons unsalted butter, softened2 tablespoons minced fresh chives, divided2 teaspoons smoked paprika 1 teaspoon grated lemon zest, plus 1 tablespoon juice, divided1 ¾ teaspoons table salt, divided1 ⅛ teaspoons pepper, divided4 yellow summer squash, sliced on bias ½ inch thick2 tablespoons extra-virgin olive oil 2 (1-pound) boneless rib-eye steak, 1½ to 1¾ inches thick, trimmed
Before You Begin
Strip steaks can be substituted for the rib eyes, if desired.
Instructions
- Combine butter, 1 tablespoon chives, paprika, lemon zest and 2 teaspoons juice, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl; set aside. Toss squash with oil, ½ teaspoon salt, and ½ teaspoon pepper in large bowl.
- Pat steaks dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Grill steaks over hot fire, flipping every 2 minutes, until well browned and meat registers 125 degrees (for medium-rare), 10 to 12 minutes. Transfer to carving board. Top each steak with 1 tablespoon butter mixture and tent with foil. Let rest for 10 minutes.
- Grill squash until lightly charred and tender, about 3 minutes per side. Return squash to bowl. Add 1 tablespoon butter mixture and remaining 1 teaspoon lemon juice and toss to combine. Slice steaks and serve with squash, sprinkling squash with remaining 1 tablespoon chives and passing remaining butter mixture separately.
Time
30 minutesYield
Serves 4Ingredients
8 tablespoons unsalted butter, softened
2 tablespoons minced fresh chives, divided
2 teaspoons smoked paprika
1 teaspoon grated lemon zest, plus 1 tablespoon juice, divided
1 ¾ teaspoons table salt, divided
1 ⅛ teaspoons pepper, divided
4 yellow summer squash, sliced on bias ½ inch thick
2 tablespoons extra-virgin olive oil
2 (1-pound) boneless rib-eye steak, 1½ to 1¾ inches thick, trimmed
Ingredients
8 tablespoons unsalted butter, softened
2 tablespoons minced fresh chives, divided
2 teaspoons smoked paprika
1 teaspoon grated lemon zest, plus 1 tablespoon juice, divided
1 ¾ teaspoons table salt, divided
1 ⅛ teaspoons pepper, divided
4 yellow summer squash, sliced on bias ½ inch thick
2 tablespoons extra-virgin olive oil
2 (1-pound) boneless rib-eye steak, 1½ to 1¾ inches thick, trimmed
Ingredients
8 tablespoons unsalted butter, softened
2 tablespoons minced fresh chives, divided
2 teaspoons smoked paprika
1 teaspoon grated lemon zest, plus 1 tablespoon juice, divided
1 ¾ teaspoons table salt, divided
1 ⅛ teaspoons pepper, divided
4 yellow summer squash, sliced on bias ½ inch thick
2 tablespoons extra-virgin olive oil
2 (1-pound) boneless rib-eye steak, 1½ to 1¾ inches thick, trimmed
Why This Recipe Works
Flipping the steaks every 2 minutes promotes even cooking.
Before You Begin
Strip steaks can be substituted for the rib eyes, if desired.
Instructions
- Combine butter, 1 tablespoon chives, paprika, lemon zest and 2 teaspoons juice, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl; set aside. Toss squash with oil, ½ teaspoon salt, and ½ teaspoon pepper in large bowl.
- Pat steaks dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Grill steaks over hot fire, flipping every 2 minutes, until well browned and meat registers 125 degrees (for medium-rare), 10 to 12 minutes. Transfer to carving board. Top each steak with 1 tablespoon butter mixture and tent with foil. Let rest for 10 minutes.
- Grill squash until lightly charred and tender, about 3 minutes per side. Return squash to bowl. Add 1 tablespoon butter mixture and remaining 1 teaspoon lemon juice and toss to combine. Slice steaks and serve with squash, sprinkling squash with remaining 1 tablespoon chives and passing remaining butter mixture separately.
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