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Wednesday, April 13, 2011

MAKE ME GROWL RIBEYE



The natural caramelization of the meat makes this cut of beef very tasty!

6 T. butter, softened
2 tablespoons Dijon mustard
1/2 teaspoon black pepper, coarsely ground
1/4 cup Worcestershire sauce
1/4 cup OLIVE oil
4 teaspoons garlic, minced
4 teaspoons paprika
2 teaspoons light brown sugar
2 teaspoons salt
2 teaspoons pepper
4 steaks

Make Mustard Butter by mixing first 3 ingredients and storing in refrigerator until ready to use.

Make a paste with the remaining ingredients.

Rub paste onto the steaks, wrap in plastic wrap and refrigerate for 4-8 hours.

Allow steaks to warm to room temp.

Grill to desired doneness.

Top with Mustard Butter and serve.