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Grilled Ribeyes with Herb Butter

I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. —John Baranski, Baldwin City, Kansas
  • Total Time
    Prep: 25 min. + marinating Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup dry red wine
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 4 beef ribeye steaks (3/4 pound each)
  • STEAK SEASONINGS:
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon herbes de Provence
  • 1 teaspoon coarsely ground pepper
  • HERB BUTTER:
  • 1/4 cup butter, softened
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon prepared horseradish

Directions

  • In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight.
  • Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks.
  • Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  • For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
Editor's Note
Look for herbes de Provence in the spice aisle.
Nutrition Facts
1 steak with 1 tablespoon butter: 976 calories, 77g fat (31g saturated fat), 232mg cholesterol, 1271mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 61g protein.

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