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Coffee Rubbed Steak with Compound Butter

Coffee Rubbed Steak with Compound Butter

The Goods
  • 1/4 cup Coffee Rub
  • 4 rib eye steaks, about 1-inch thick
  • Compound Butter
  • 1/2 cup butter, softened
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced pimentos OR roasted red peppers
  • 1 teaspoon Coffee Rub
  • 1/2 teaspoon Thyme
  • 1/4 cup thinly sliced green onions

The coffee rub adds savoury depth and dimension to both the steak and the savoury butter.  Lots of WOW for your taste buds!

Yield:
4 steaks
Prep Time:
15 min
Grill Time:
10 to 12 minutes
Total Time:
30 min
Make Good is Easy

Preheat grill to high heat.

Season both sides of steaks evenly with coffee rub. Set aside.

Mash together butter, parsley, pimentos, 1 teaspoon coffee rub and thyme with a wooden or heavy spoon until evenly mixed; set aside.

Grill the steaks over direct high heat, with the lid closed as much as possible.  Cook to your desired level of doneness, 6 to 8 minutes for medium rare, turning once.  If flare-ups occur, move the steaks temporarily over indirect heat. Remove from the grill and divide butter evenly on top of steaks. Tent with foil and let rest for 3 to 5 minutes before serving.

 

Recipe Note: Compound butter can be made ahead.   Roll into a log by laying a 10-inch piece of plastic wrap on the counter.  Spread or drop spoonfuls of the butter in a line about 2 inches from the edge of the wrap.  Fold the plastic wrap over the butter and roll up.  Gently shape into a log about 5 to 6 inches long.  Refrigerate until ready to use.   

Enjoy!

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