This Ribeye with Garlic Shallot Compound Butter is tender and juicy with the rich added flavor of shallots, garlic and fresh herbs.
We love Ribeye steaks around here. Who am I kidding, we love all steaks around here. But a Ribeye is special. It is generally one of the best marbled steaks with a big beef flavor. We like to cook our steaks on the smoker but this recipe works just as well on a grill. The one thing you can be certain of is that a nice slab of this compound butter made from some of my FAVORITE flavors in the whole kitchen will elevate it to something guest worthy.
You probably already know how you like your steak cooked. For us, we love a good medium-rare to medium steak on our big smoker. It really doesn’t get any better. So feel free to play with this recipe to make the steak you love! For National Beef Month, we have tried to focus on recipes that make beef accessible to you for weeknight meals, even breakfast. But throwing a steak on the grill just screams weekend relaxation.
If you have never made compound butter, you are about to be let in on a kitchen secret that may change how you cook. First, you can make it out of anything from herbs, garlic, shallots, caramelized onions, citrus zest, even bacon. It is a really easy way to make any protein special but you can use it on veggies too.
Just let your butter soften on the counter (not melt!) and fold in your favorite flavors. I like to gently cook my shallots and garlic before folding them into the butter to bring out their flavors. And don’t forget to add a pinch of kosher salt in you are using unsalted butter. Then roll it in plastic wrap to form a log, twist the ends and pop it in the fridge for 2 hours or so to let it become firm again. When your steak is hot off the grill, slice a thick piece of garlic shallot compound butter off and let the hot steak melt it. Oh yum!!
- 4 Ribeye steaks with beautiful marbling
- 2 sticks of unsalted butter softened
- 2-3 shallots minced small
- 2-3 cloves minced garlic
- 2 tbsp fresh chives, minced
- 2 tbsp fresh flat leaf parsley, minced
- 1 tbsp olive oil
- Kosher salt and fresh black pepper
- Let 2 sticks of butter soften on the counter. Do not use the microwave to soften or melt the butter!
- Add 1 tbsp olive oil to a small sauté pan and warm over medium heat. Add shallots and allow them to soften for 2-3 minutes, stirring occasionally. Add minced garlic and let the mixture cook for an additional 1 minute until garlic is fragrant and soft. Remove from heat.
- Add sticks of softened butter to a small bowl. Add cooked shallot and garlic. Also add minced chives, parsley and 1/2 tsp salt (you will use less if your butter is salted.) Using a rubber spatula, gently fold the ingredients into the butter until well combined.
- Turn out butter onto a square of plastic wrap and form a log with the butter. Wrap it up, twist the ends and pop the compound butter into the fridge for at least 2 hours to let it become firm again.
- Preheat your grill to high heat. Liberally sprinkle your ribeye steaks with kosher salt and freshly cracked pepper on both sides. Sear steaks for one minute on each side. Turn heat down to medium high and allow them to cook for 3-6 additional minutes on each side. Time will vary based on the thickness of the steak and your desired doneness.
- When your steak is hot off the grill, slice a thick piece of compound butter off and let the hot steak melt it. Oh yum!!