ELEVATE YOUR STEAK GAME: THE ROASTED GARLIC PARMESAN RIBEYE STEAK
Ribeye steak is the perfect grilled steak for any occasion! Now you can even enjoy it more with this Roasted Garlic Parmesan Butter that will send you to food utopia! The best part about it is, it’s easy, fast and fun to make! Did I mention very few ingredients are needed and the roasted garlic parmesan butter is great for other cooks?? Yes, I said other cooks!
No meal is more satisfying than this roasted garlic parmesan ribeye. The ribeye cut is known for its rich and beefy flavor, and when paired with homemade roasted garlic parmesan butter, it elevates the steak to new heights. Each bite is packed with flavor and is sure to satisfy even the most discerning steak lover.
A few other cooks this Roasted Garlic Parmesan Butter will be great with are Roasted Garlic Parmesan Toasted Bread as a side for some pasta, adding it to any kind of potato you cook up, other steaks or even adding a small pad of it to your eggs to cook in. This is why I always make a Butter Log of this, I can’t get enough that I find other ways to use it!
MAKING OF A MASTERPIECE: THE ROASTED GARLIC PARMESAN RIBEYE STEAK
As for this cook, you will make the Roasted Garlic Parmesan Compound Butter about one hour prior to grilling your steaks and place it in the fridge to harden. This way, when the steaks are coming off the grill for resting, you can have it on hand and add a few tablespoons of it to the steak during the resting period, allowing the steak to absorb those delicious and savory flavors into the crust for a pleasurable bite!
INGREDIENTS:
- Bone-in Ribeye Steaks
- Salt for seasoning
- Coarse black pepper
- Garlic Powder
- Canola Oil for binder
- 1 sack of petite potatoes
ROASTED GARLIC PARMESAN BUTTER
- 1 block unsalted butter
- 1 bulb garlic, roasted (use 4-6 cloves)
- 1/3 cup grated parmesan cheese
- 1/2 shallot, diced
- 2 teaspoons chili flakes
- 2 tablespoons lemon juice
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
PREP INSTRUCTIONS:
1. Start off by roasting your garlic in the oven, chop the top head off and place it in foil with canola oil and a tad pinch of salt, wrap and place in the oven at 400 degrees for one hour.
2. Be sure to have your butter at room temp and place it in a mixing bowl. Once the garlic is done squeeze 4-6 cloves into the butter with grated parmesan cheese, shallot, chili flakes, lemon juice, black pepper and kosher salt. Wrap in plastic wrap and place in the fridge for one hour.
Cooking Instructions:
1. Season your ribeye steak in layers beginning with salt, pepper and garlic. Now place it on the smoke at 250 degrees for 40ish mins, or internal temp of 115 degrees (Note: if ribeye is one inch or less do not reverse sear it). Once the steak goes into the smoker, get a pot over high heat (boiling) with a few cups of water. Once water is at boiling, add some salt and boil your petite potatoes for 6-8 mins. Do not over boil them, you want them to be soft but able to hold their form. Once done, strain the potatoes and let cool for 30ish mins.
2. Remove the steak from the smoker and set your grill up for direct searing and add a plancha for the petite potatoes. At this time, get the butter out of the fridge and cut your butter log into a tablespoon sized disc.
3. Sear the steak for 60-90 seconds per side and place on a wire rack for resting. This is when you add 2 tablespoons of your compound butter on the steaks and cover “loosely” with foil.
4. Add the petite potatoes to the plancha (a flat griddle surface) and smash them with a pan or the bottom of a flat firm surface. Once flattened, let them crisp for 3ish minutes and then flip them. Once flipped, add a tab of the butter to each one. Let it finish cooking and then remove.
5. Slice your steak and serve with the delicious potato cakes.
6. Enjoy with family and friends!
