2-4 Ribeye Steaks
Ingredients:
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
Direction:
- Combine all ingredients for the Web Rub in a gallon zippered plastic bag. Shake or mix thoroughly.
- 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.
- 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.
- 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°.
- 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!