Rib steaks with port butter

By Spencer Watts
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  • 2 x 16-ounce (454 g) rib steaks
  • Oil, for the grill


  • 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



  1. In a small bowl, combine butter, port, red onion, 1/2 the salt, 1/2 the pepper, and parsley.
  2. Dollop onto a piece of plastic wrap or waxed paper.
  3. Roll the wrap around the butter and roll back and forth to create a log shape.
  4. Close both ends. Place it in the fridge for 30 minutes to harden.


  1. Preheat the BBQ to high or 400 F (205 C).
  2. Season the steaks with the salt and pepper let rest to room temperature.
  3. Oil the steaks to grill.
  4. Place the steaks on the grill and grill five minutes on one side turning 45-degrees halfway through to achieve crosshatch grill marks.
  5. Flip steaks and repeat.
  6. Remove steaks from the grill.
  7. Remove butter from the fridge and cut into ¼-inch thick slices and place on the steaks.
  8. Tent the steaks and butter with foil and let rest five minutes, then serve.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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