Grilled Ribeye Recipe
pimentón compound butter, roasted spanish onions & potatoes, brussels sprouts
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Ingredients
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Compound Butter
Vegetables
Ribeye Steak
Method
Compound Butter Preparation
- 1
Make the Compound Butter
In a mixing bowl, combine the unsalted butter, pimentón, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- 2
Shape the Butter
Transfer the mixture onto a piece of plastic wrap. Shape into a log and wrap tightly. Refrigerate until firm, about 30 minutes.
Vegetable Preparation
- 3
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Toss the Spanish onion wedges, halved baby potatoes, and halved Brussels sprouts in a bowl with olive oil, salt, and black pepper until evenly coated.
- 4
Roast the Vegetables
Spread the vegetables out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and browned.
Steak Preparation
- 5
Prepare the Steaks
Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. Season both sides generously with salt and black pepper.
- 6
- 7
Rest the Steaks
Once cooked, remove the steaks from the grill and let them rest for about 5 minutes before slicing.
