A delicious salt rub and homemade maple butter give this classic ribeye recipe a sweet and savory spin — all in less than 30 minutes.
.Ingredients:
ribeye
2 Chairman’s Reserve® ribeye steaks
6 oz small mushrooms
rub
2 teaspoons smoked salt
1 teaspoon smoked paprika
1 tablespoon black pepper
1 tablespoon sugar
1 tablespoon coarse seasoned salt
maple butter
2 tablespoons fresh Italian parsley, chopped
¼ cup maple syrup
6 oz butter softened
2 teaspoons smoked salt
1 teaspoon smoked paprika
Directions:
- Mix rub ingredients in a small bowl.
- Season both sides of the steaks heavily, using all spices.
- Allow to sit in the refrigerator for 15 minutes.
- Mix maple butter ingredients in a small bowl.
- Place mushrooms in a small oven-safe sauté pan.
- Turn the grill on and heat to 400°F. Place a pan of mushrooms on the grill. Place ribeye steaks on the grill.
- Cook for 4 to 5 minutes, then turn steaks one-half turn and continue to cook for 2 minutes.
- Flip the steak over and continue cooking to desired doneness temperature.
- Remove steaks from grill and allow to rest for 5 to 10 minutes.
- Serve with mushrooms and top with a small scoop of the compound butter.
Recipe courtesy of Keith Lampkin