Ribeye Steaks with Horseradish Butter Recipe at MyDish

Ribeye Steaks with Horseradish Butter

5 stars based on 2 reviews Rate this Recipe

Method

  • Combine the garlic, basil and oil in a bowl and season, add the steaks and toss to coat then refrigerate for 2 to 3 hours.
  • Combine the butter, horseradish, parsley and mustard in a bowl and chill until needed.
  • Preheat a griddle-pan, chargrill or barbecue to high and cook the steaks for 3 minutes each side for medium rare, or to your liking, rest for 2 to 3 minutes divide the steaks and watercress or pea shoots among 4 plates, then top with the horseradish butter Serve and Enjoy!

    • Tips

    • Maureen's favourite steak, because of its delicious beefy flavour, this heavily marbled cut has a ribbon of fat at its core which melts during cooking, making the meat sensationally juicy. It's also great value, so Ribeye Steaks and roasts are a good choice for family meals.
      Also known as the Scotch fillet (in Australia and New Zealand), When cut into steaks, the ribeye is one of the most popular, juicy, but quite expensive steaks on the market.
      Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes ribeye steaks, roasts especially tender, and flavoursome, and well suited to dry heat cookery.
      The ribeye can be cut boneless or bone-in, a "bone-in ribeye" (sometimes called a "cowboy ribeye") is synonymous with a rib steak. The cuts are otherwise identical, a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavour, although the inclusion of bone may also be used to inflate the weight of the steak.

    Comments Add your comment

    • tryed your ribeye with horseradish butter twice, so easy and so much flavour. A winner every time.

      by ricard on Fri Jul 29 2011   reply to this comment

    Ingredients

    •  
    • YOU WILL NEED
    • 4 ribeye steaks. about 180 grams each and 1 to 1½ -inches thick
    • 2 garlic cloves, thinly sliced
    • ¼ cup chopped basil leaves
    • ¼ cup olive oil
    • 125 grams unsalted butter, softened
    • 1 tablespoon prepared horseradish
    • 1 tablespoon chopped parsley
    • 1 tablespoon Dijon mustard (or any wholegrain)
    •  Watercress or pea shoots to garnish

    By Views 831  Added Mon Jul 5 2010


    The excellent marbling in the meat of the ribeye steak means loads lot of flavour and when served like this with horseradish butter it tastes so yummy.

     

    Ribeye is Maureen’s favourite steak although she will not have it with horseradish butter almost all other flavoured butters are ok though. This recipe came about when a friend said he liked roast beef with horseradish but could never get used to Read More