Rib-Eye Steaks with Tangy Herb Butter Recipe

Ingredients

2 tablespoon butter, softened
1 tablespoon brown mustard
1 tablespoon chopped mixed fresh herbs, such as parsley, basil, chives, oregano or rosemary
1/2 tablespoon lemon juice
1/2 teaspoon red pepper flakes
1 cloves garlic, mashed to a paste
2 rib-eye steaks (about 8 ounces each, 1 inch thick)
1/2 teaspoon seasoned salt

Preparation

Step 1

Combine butter, mustard, herbs, lemon juice, red pepper flakes and garlic in a small bowl; mix well.

Place butter mixture on a sheet of waxed paper; roll into a cylinder. Freeze until firm, about 20 minutes.

Meanwhile, preheat grill or broiler. Grill steaks for about 7 minutes. Turn; sprinkle each steak with some seasoned salt. Grill steaks for 7 minutes longer for medium, or until desired doneness.

Place steaks on a serving platter. Cut butter mixture into quarters and place a quarter on top of each steak.

Grandma's Tips:

To mash garlic quickly, first chop it into tiny pieces. Then use the handle of the knife to pound it into a paste.