One of my all time favorite steak recipes with the most delicious chimi blend
Ingredients
- ½ cup unsalted butter softened
- 2-3 tablespoons Dalkin&Co Chimichurri blend
- Salt and pepper
For the Grilled Rib Eye Steak
- 2 Beef Ribeyes
- 1-2 tablespoons Dalkin&Co Chimichurri blend
- Salt and pepper
- Skinny French Fries on the side
Instructions For the Compound Butter
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Mix together all the ingredients in a small bowl and mix together until smooth.
Instructions For the Grilled Rib Eye Steak
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Season both sides of the rib eyes with plenty of salt and pepper and the Dalkin&Co Chimi.
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Heat an indoor or outdoor grill to medium high heat.
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Grill steaks to desired doneness, about 2-3 minutes per side for medium-rare.
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Remove the steaks from the heat, and let rest for 5-10 minutes.
Slice steak to serve, top with a spoonful of the compound butter and serve.
Notes
A few things when it comes to making perfect Grilled Ribeyes!
- Let you meat come to room temperature for at least 30 minutes before grilling
- Give the Ribeyes ample salt and pepper. This will form a beautiful crust on the meat and will bring out even more flavor!
- The compound butter listed below can be prepped up to a week ahead of time. And any leftovers can be used for pasta, veggies, garlic bread etc.