Ribeye Steak

There’s nothing like a ribeye steak, seasoned and grilled to perfection.



  • 4 Angus ribeye steaks, 1-1½” thick (about 14-18 oz. each)
  • 1 lb. butter, softened
  • ½ bunch Italian parsley, roughly chopped with large stems removed
  • 1 package chives, roughly chopped
  • 2 shallots, finely diced
  • 4 cloves garlic, finely chopped
  • Kosher salt
  • Cracked black pepper
  • Plastic wrap or parchment paper


  1. Prepare compound butter by combining butter, parsley, chives, shallots, garlic, salt and pepper. Place butter mixture on a piece of plastic wrap. Fold over wrap and form butter into a log, twisting ends to seal and chill until butter is hard.

  2. When ready to grill steaks, brush grill and rub with an oiled towel, then preheat
    grill to medium-high heat. When grill is hot, season steak with salt and pepper to taste. Put steaks on grill and cook, turning over once after 4 minutes, until steak reaches desired doneness. Serve with compound butter and grilled Caesar salad.