- 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!
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.
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