Rib-Eye Steak with Cilantro Lemon Butter

Rib-Eye Steak with Herb Butter

Just add a dab of herb butter to your next steak and I promise you it will taste amaze-balls. Yes, I said it, “amaze-balls”. My kids hate it when I say that word, so I say it even more just to rile them up. Its either that or “awesome-sauce”, but I’m even sick of that one. I need to come up with something new.

Rib-Eye Steak with Cilantro Lemon Butter

Okay, back to this buttery steak…Steaks on the grill are the iconic summertime meal and as you can see I am not ready to give up on summer dishes yet. These rib-eye steaks are topped with butter that’s loaded with fresh cilantro and parsley, garlic, and lemon juice. As the butter melts, the herbs and lemon start to ooze over the steak and then the angels sing…Hallelujah-Aleluia-Aleluya.

Serve the steaks with some Mexican street corn and this avocado and tomato salad with feta cheese for a heavenly summer meal.

Rib-Eye Steak with Cilantro Lemon Butter

2 tablespoons unsalted butter, room temperature (slightly softened)
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 garlic clove, minced
1 tablespoon fresh squeezed lemon juice
Kosher Salt
Ground Pepper
4 (8 to 10 ounce) rib-eye steaks

Ingredients:

Mix together butter, cilantro, parsley, garlic, lemon juice, with a pinch of salt, and pepper in a small bowl. Refrigerate until set.

Heat grill to medium-high heat.

Sprinkle steaks generously with salt and pepper. Add steaks to grill and cook for about 5 minutes per side for medium.

Transfer to a platter, place a heaping tablespoon of flavored butter on top of each steak, tent with foil to keep warm, and let rest for 5 minutes.

Directions:

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Disclosure: Recipe developed for Local Harvest