Parmesan Garlic Ribeye with Truffle and Herb Compound Butter

2-4 Ribeye Steaks


For the Wet Rub

  •   1.5 cups Olive Oil
  •   1/3 cup Grated Parmesan Cheese
  •   1.5 Tbsp Black Pepper
  •   1 Tbsp Granulated Onion
  •   1 Tbsp Sea Salt
  •   3 Cloves Garlic, Minced

For the Compound Butter

  •   1 Stick Butter
  •   1 Tbsp Dried Oregano
  •   1/2 Tbsp Marjoram
  •   1/4 Tbsp Dried Basil
  •   1/4 Tbsp Dried Dried Thyme
  •   1/4 Tbsp White Truffle Oil


  1. Combine all ingredients for the Web Rub in a gallon zippered plastic bag. Shake or mix thoroughly.
  2. Place steaks in the bag and seal tight, removing as much air as possible. Refrigerate for a minimum of 2 hours, rotating at least once to distribute the rub evenly on the meat.
  3. To make the compound butter, allow butter to soften, add truffle oil and mix thoroughly. Place the butter on a piece of wax paper and roll it into a log shape approximately 1” in diameter. Place in refrigerator to harden.
  4. When ready to grill the steaks, remove from refrigerator and allow to warm to room temperature. Prepare grill to high heat of approximately 400-500°.
  5. Grill steaks to desired doneness (approximately 3-5 minutes per side for medium-rare). Top steaks with a slice of compound butter and serve. Add your favorite Croix Valley Sauce & Marinade as a complimentary condiment!
Get 1 exclusive BBQ recipe delivered to your inbox each week. FREE!
Item added to cart.
0 items - $0.00