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I don’t do steak often but when I do, I go ribeye. Did that sound like the Dos Equis MOST INTERESTING MAN IN THE WORLD?
Of late, I have been shifting my diet to try and eat more and more vegetarian meals. I certainly am limiting the red meat I eat. My wife, however, loves a good steak. I have mentioned that she is a competitive swimmer. So Friday nights before a swim meet, I get to make her dinner to support her swimming. She always wants a steak. That goes back to her childhood. That was the meal her mom served her. Swimmers have their routines and many years later (I don’t think she wants me to say how many years 🙂 LOL) she still follows the same routine.
Bone-In Ribeye with Compound Butter
Could any main course be any easier to make than this Bone-In Ribeye with Compound Butter. The only difficulty is remembering to take out the butter early enough so that it is soft enough to mix in the fresh dill. The steak is generously rubbed with spices. The trick is how long to cook the steak. I have a THERMAL INFRARED GRILL. Which gets super hot. High temperature is perfect to cook a thick steak and get a nice crust with a pink center.
The way to know if your steak is done is the finger test. By pushing on the steak, you can test its done-ness. It takes a little practice but if the steak is very soft, it is still quite rare. If the steak is firm, it is approaching well done. Experience will help you find the done-ness level that you enjoy in your steaks.
The ingredients and the grilling of the steak.
Steak Ingredients and the Grilling of the Steak
The Bone-In Ribeye with Compound Butter.
Bone-In Ribeye with Compound Butter Plated
Bone-In Ribeye with Compound Butter
Ingredients
- 1 Whole Bone-In Ribeye (Tomahawk Steak)
- 1 Tbsp Lawry's Seasoned Salt
- 1 Tsp Fresh Cracked Black Pepper
- 2 Tsp Oaxaca (Mexican coffee spice)
- 2 Tsp Chicago Steak Seasoning
- 1 Stick Butter softened
- 2 Tbsp Fresh Dill chopped
Instructions
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Begin by softening the butter - leave out of the fridge for at least 4 hours. Mash the butter and add in the chopped dill. Roll up in plastic wrap and place back into the fridge.
Next, take the ribeye out of the fridge for at least 20 minutes. Season the ribeye liberally with the seasonings. Place on your grill on medium high heat. Cook approximately 7 minutes per side. Let rest for 2 minutes.
Place a tab of the dill butter on top of the steak.
Serve and enjoy!
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