Rib steaks with port butter
Ingredients
STEAK
- 2 x 16-ounce (454 g) rib steaks
- Oil, for the grill
BUTTER
- 1/2 cup (120 ml) unsalted butter, softened
- 2 tablespoons (30 ml) port
- 1 teaspoon (5 ml) red onion, minced
- 2 teaspoons (10 ml) coarse salt, divided
- 2 teaspoons (10 ml) freshly ground pepper, divided
- 1 tablespoon (15 ml) finely chopped parsley
Directions
BUTTER
- In a small bowl, combine butter, port, red onion, 1/2 the salt, 1/2 the pepper, and parsley.
- Dollop onto a piece of plastic wrap or waxed paper.
- Roll the wrap around the butter and roll back and forth to create a log shape.
- Close both ends. Place it in the fridge for 30 minutes to harden.
STEAKS
- Preheat the BBQ to high or 400 F (205 C).
- Season the steaks with the salt and pepper let rest to room temperature.
- Oil the steaks to grill.
- Place the steaks on the grill and grill five minutes on one side turning 45-degrees halfway through to achieve crosshatch grill marks.
- Flip steaks and repeat.
- Remove steaks from the grill.
- Remove butter from the fridge and cut into ¼-inch thick slices and place on the steaks.
- Tent the steaks and butter with foil and let rest five minutes, then serve.
