Wednesday, March 28, 2012

Grilled Ribeye Steak with Front Yard Butter

One of the good things about the very mild winter is that the fresh herbs in our front yard are already in full production mode.
Sage, thyme and tarragon in my front yard.

On the other hand, so are the critters. 
  • The good - I've already seen the first lightning bug of the year,
  • The bad - I've also already seen my first flying vampire - a mosquito,
  • The ugly - this little dude was hanging out in our driveway
Tiny little guy, about 6-7" long.

I didn't know what kind of snake it was but I was glad that I let it live.  It was a Northern water snake, non-venomous and beneficial (unless you're a bug or small furry critter).  In fact, of all the 23 types of snakes in East Tennessee, only 2 are venomous. 

Enough snake, more steak!

One of the things I like to do with grilled steaks is serve it with a compound butter.  Tonight I just used some tarragon, parsley, and thyme from our front yard.  Plus....a secret ingredient that makes your butter better.  

Grilled Ribeye Steak with Front Yard Butter
Source:  Nibble Me This

  • 4 ribeye steaks, left at room temperature for 1 hour
  • Steak seasoning* to taste
  • 8 Tbsp butter, softened
  • 1 teaspoon fresh tarragon, finely chopped
  • 1/2 tsp fresh thyme, finely chopped
  • 1/2 tsp parsley finely chopped
  • 1 clove garlic, minced
  • 1/4 tsp anchovy paste*

  1. Pick your herbs from my front yard.  Just watch out for my guard snake.  
  2. Mix the softened butter, herbs, garlic and anchovy paste together thoroughly.  Form into a log or roll and refrigerate for 1 hour.
  3. Preheat a charcoal grill to 500f (high heat) and just before grilling, make sure the grates are clean and lightly oiled. 
  4. Season the steaks and then grill until they reach an internal temp of about 130f for medium rare, about 4 minutes per side.  
  5. Remove steaks from the grill and let rest for 5 minutes.
  6. Place each steak on a warm plate*, top with a scoop of the compound butter, and serve.
  • Quantity - This makes almost twice as much butter than you need but you'll find other uses for it. 
  • Steak seasoning - A simple rub of salt/pepper/granulated garlic (2:1:1 ratio) works fine.  Tonight I was testing out a friend's new beef rub that is about to hit the market.  
  • Anchovy paste - I know, I know.  I HATE fish!  But slipping a little of this in your compound butter gives it a umami flavor that goes great with steaks and NO ONE will ever guess it's in there. 
  • Warm plate - a cold plate makes the butter and steak juices congeal faster, not pretty. 
We splurged on a whole ribeye last week.  Hand trimmed it into 14 steaks.

Not blurred for witness protection program...I'm testing out a prototype grill grate for someone and can't release pictures just yet.

Served with a steak side classic - creamed spinach.

The creamed spinach that I served with it was one of the better ones I have ever had.  You can find that recipe at Chef John's site, Foodwishes


  1. I so want that steak!
    You can keep the guard snake however. :)

  2. The guard snake has to go (seriously). The steaks, however, are welcome at my house anytime. Great recipe - can't wait to try it!

  3. Once again, that steak looks delicious and perfectly done. But then, you already knew that! :)

  4. I wish I had an herb garden that was flourishing right now! or an herb garden...period. Because now...I want compound butter smeared on a hearty piece of bread. Mmm...

  5. Ugh. My mouth is watering...I want this for breakfast. Gorgeous meal. And yes...I likey the compound butter w/ steak, as well. Perfect meal right there.

  6. Great idea on the butter and nice flavorful twist on a standard grilled steak. Looks delicious...and also looks like I know what to grill tonight-thanks!

  7. I hear the Northern Water Snake tastes like chicken.


  8. Front yard butter...what a great name! I don't make enough compound butters, that is for sure. They really do go well with steaks! And speaking of steaks.. yours looks perfect... as always!!

  9. Nice work, Chris. We are warm plate advocates and have them in the toaster oven before dinner service every day.

  10. Chris!! You just made my mouth water for steak AND spinach at 7am! This sounds fantastic. I've yet to try a compound butter with steak. I've had it on my list of things to try for ages!

  11. Warm plates are just one of the things that separate us from the animals.

  12. Great-looking steak. Really like the addition of anchovy paste to the butter. Yet another of your recipes to add to my gotta-try-that list!

  13. Great Post, Chris. I love your taste in compound butter. Try the terragon butter on grilled corn on the cobb. It'll make you cry.

  14. Great looking meal Chris - I can't get Bev interested in butter on her steak, but I like the idea for mine. I'm still resisting buying any more meat until my freezer is empty. We have lots of snakes (mostly Kings) around and I count on them to help with the rodent population as well as the poisonous ones.

  15. People always say "Ewww" when they see snakes and when you talk about anchovies. Snakes, yes - ick! Anchovies, however, simply need to be understood. They're too intense if you just slap 'em on a pizza; that's a waste. Precisely as you note, they offer the beauty of umami if used properly. Melt some into garlic oil and toss some pasta in it - simple but sublime ....

  16. While I was waiting for that photo to load, I was fearing it was a snake! I put up with little Garter snakes in our yard, and there is always the threat of a Rattlesnake ... and the dreaded bigger than life and crazy acting Bull snake. It's a wonder I go outside at all. Great looking steak and I had to chuckle at your blurring skills to protect that top secret grate.

  17. I hate snakes, but i love steak!!!That looks delicious!

  18. I saw "front yard butter" and thought, "wow, what could that be?" You didn't let me down, Chris. It's your twisted way of using what you have on hand, and re-naming it to something of your own. Ha! Awesome.

    @BigDude - just put the butter on Bev's steak some evening, just plain if you like. (Get something good like Kerrygold) She will love it. Maybe.

    @Yenta Mary - I. Love. Anchovies. And capers. But, if anyone reading this loves a good Caesar Salad dressing... yup, it's anchovies that make it rock. Blended into recipes, butter, dressing, etc... no one ever knows they're there.

    Chris, you rock. You've inspired me to "splurge" on a whole rib-eye roast for steaks - our favorite. I can hand trim. Thanks!

  19. And there I was, scrolling down, minding my own business, happily enjoying all of your photos when I SAW THE SNAKE!!! Godfrey! I used to live in Memphis and also spent some time in Arkansas...and snakes are the main reason I left and can never live there again!!! No snakes up here in the frozen tundra...of course, no herbs in the front yard either, but at least I won't die of fright! No more snake pictures please!!


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