Beef Rib-Eye Steak with Herb and Mushroom Butter

By Silver Fern Farms
 Beef Rib-Eye Steak with Herb and Mushroom Butter
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Rib Eye Steak
  • 2 tsp olive oil
  • Salt and pepper to taste

Herb and Mustard Butter

  • 3oz butter, at room temperature
  • 2 Tbsp parsley, chopped
  • 2 Tbsp chives, chopped
  • 2 tsp Dijon mustard
  • 2 tsp wholegrain mustard


To make the herb and mustard butter whip butter until light and fluffy. Beat in the other ingredients until evenly combined. Mold into a log shape on a piece of baking paper and roll up in the paper. Chill in the fridge for at least 30 minutes.

Remove the Rib-Eye Steak from fridge and packet 10-15 minutes before cooking to allow to come to room temperature.

When ready to cook, rub the Rib-Eye Steak with oil and season with salt and pepper. Preheat the grill to a medium-high heat and cook for 3-4 minutes each side (medium-rare). Rest for 5 minutes.

Top each steak with a 1/2 inch thick slice of the butter, cut on an angle. Place steaks and butter under the grill for 30 seconds to start the butter melting.

Serving suggestion: Accompany with oven baked potatoes and arugula salad.