Jessica Deemer | Pedernales EC
This rib-eye recipe gets a boost from a butter rub and a simple finishing sauce. “This is the creation of my 8-year-old son, Mason, who is a huge butter lover,” Deemer says. The sauce will thicken as it stands, so make it just before serving. Whisk in additional milk for a thinner sauce.
4 rib-eye steaks
1 stick (1/2 cup) butter, softened, divided use
Salt and pepper, to taste
4 ounces cream cheese, cut into small pieces
1/3 cup whole milk
1/4 teaspoon garlic powder
1 teaspoon olive oil
1. Preheat grill to high heat.
2. Using a sharp grilling fork, poke 4–8 holes in each steak to allow butter to be absorbed. Rub both sides of the steaks generously with about half of the butter. Season steaks with salt and pepper on both sides.
3. Slice remaining butter into 4 pieces and set aside.
4. Sear steaks 1 minute on each side, then move to indirect heat and place a piece of butter on each steak. Grill 3–4 minutes per side, then remove from heat and tent steaks with foil to keep warm.
5. To make the sauce, place the cream cheese and milk in a small saucepan over medium-high heat. Stir until cream cheese is almost completely melted, then remove from heat and continue to stir until the sauce is smooth and lump-free. Stir in garlic powder, olive oil and salt to taste.
6. Transfer steaks to a plate and pour the sauce on top, or serve it on the side.