Beef Rib Eye Steak
Hand-selected by our Master Graders, our Rib-Eye Steak is made for real steak-lovers, promising bold beef flavor and natural grass-fed marbling.
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.