I grill these ribeyes for special occasions. The tantalizing fragrance of the herbes de Provence is unforgettable. The seasoning and herb butter go well with filet mignon, T-bone and steak strips, too.
—JOHN BARANSKI BALDWIN CITY, KS
PREP: 25 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
1/4 cup olive oil
1/4 cup dry red wine
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon coarsely ground pepper
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
4 beef ribeye steaks (3/4 pound each)
STEAK SEASONINGS
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon herbes de Provence
1 teaspoon coarsely ground pepper
HERB BUTTER
1/4 cup butter, softened
1 tablespoon minced fresh parsley
1 teaspoon prepared horseradish
1. In a large resealable plastic bag, combine the first eight ingredients. Add the steaks; seal bag and turn to coat. Refrigerate overnight.
2. Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks.
3. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
4. For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
NOTE Look for herbes de Provence in the spice aisle.