Fleur de Lis

Fleur de Lis

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Tuesday, April 17, 2018

Grilled Ribeye Steak with Parmesan Chive Compound Butter


Last Friday night was the first grill of the 2018 Season! I found some gorgeous ribeye steaks at the grocery and added a couple of ears of corn and chopped potatoes seasoned with Cilantro and Lime seasoning blend.

Normally, I would have chosen a special olive oil and vinegar for a marinade, but for these steaks, I went simple and basic.  Sea Salt and Freshly Ground Black Pepper.  That's all!

And even better, I used charcoal instead of the gas grill. There was so much flavor in the steak and vegetables.

Remove steaks from refrigerator up to an hour before grilling. When grill is preheated (or charcoal is ready), liberally salt and pepper both sides of steak(s). Place steaks on the grill and cook to your preference of doneness.

But I couldn't be TOO simple and basic.  I made a compound butter to top the steaks and corn. Delicious!


1 stick softened salted butter
1 T. grated Parmesan cheese
1 t. thinly sliced fresh chives 
a few grinds of black pepper

Place butter in a small bowl. Add Parmesan and chives. I used the kitchen scissors to make quick work of the chives. Snip, snip, snip and you're done! Grind in a little black pepper. Stir to completely incorporate the ingredients into the butter. 

Spread a small piece of plastic wrap out on the counter. Spoon the softened butter mixture onto the plastic wrap and reshape into the shape of a stick of butter. Wrap tightly in the plastic wrap and place in refrigerator until ready to use.

When steaks come off the grill, place a slice of butter onto the sizzling steak and serve immediately.


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