Ribeye with Garlic Compound Butter

Ribeye with Garlic Compound Butter

Last night I had to back at claim that I made. The claim was rooted in honesty; I stated to a friend that I’d much rather eat a steak at home than a restaurant. Eventually (after a few beers I’m sure) that evolved into something outrageous. The exact quote is lost to the night. But, it was something along the lines of “I would rather have a steak at home because I can cook a steak better than I can get at any restaurant.”

Of course this isn’t true. But I had to defend, and cook a set of steaks to let my buddy judge.

Roasted Garlic & Chive Compound Butter

  • roasted garlic
  • chives
  • Plugrá salted butter

The compound butter is an easy prep. Roast the garlic out on the grill or in the oven by lathering it with olive oil, salting it with kosher salt, and cooking it until the cloves are tasty and soft. Mix it with the butter (at room temperature) and chives and refrigerate.

There was no magic to the ribeyes. I let them come to temperature by taking them out of the fridge 20 minutes before they hit the grill, salted them, and ground on some fresh black pepper. When the grill was rocket hot, I seared the steaks and when I achieved some good grill marks and carmelization, I took them off direct heat until the desired internal temperature (rare) was achieved.

I was satisfied with the results, and the butter is always a hit.