Grilled Rib Eye with Roasted Red Pepper Butter
By America's Test KitchenPublished on July 7, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter, softened 2 tablespoons finely chopped roasted red pepper, patted dry1 garlic clove, mincedSalt and pepper ⅛ teaspoon cayenne pepper 4 (12-ounce) rib-eye steaks, about 1 ½ inches thick, trimmed
Instructions
- Combine butter, roasted pepper, garlic, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl; set aside.
- Pat steaks dry with paper towels and season with salt and pepper. Grill steaks over hot fire until well browned and register 120 to 125 degrees (for medium-rare), about 4 minutes per side. Transfer to platter, top with roasted red pepper butter, tent loosely with foil, and rest for 5 minutes.
Time
30 minutesYield
Serves 4Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons finely chopped roasted red pepper, patted dry
1 garlic clove, minced
Salt and pepper
⅛ teaspoon cayenne pepper
4 (12-ounce) rib-eye steaks, about 1 ½ inches thick, trimmed
Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons finely chopped roasted red pepper, patted dry
1 garlic clove, minced
Salt and pepper
⅛ teaspoon cayenne pepper
4 (12-ounce) rib-eye steaks, about 1 ½ inches thick, trimmed
Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons finely chopped roasted red pepper, patted dry
1 garlic clove, minced
Salt and pepper
⅛ teaspoon cayenne pepper
4 (12-ounce) rib-eye steaks, about 1 ½ inches thick, trimmed
Why This Recipe Works
Tired of the same old grilled steak? A roasted red pepper compound butter takes moments to prepare and adds zesty balance to the rich meat.
Instructions
- Combine butter, roasted pepper, garlic, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl; set aside.
- Pat steaks dry with paper towels and season with salt and pepper. Grill steaks over hot fire until well browned and register 120 to 125 degrees (for medium-rare), about 4 minutes per side. Transfer to platter, top with roasted red pepper butter, tent loosely with foil, and rest for 5 minutes.
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