Tuscan Ribeye with Garlic Herb Compound Butter

The flavors of Tuscan cuisine are second to none!  This recipe for Tuscan Ribeye with Garlic Herb Compound Butter represents the best flavors Tuscany has to offer.

I was approached by Oil & Vinegar to create a series of grilling recipes to celebrate Father’s Day.  This recipe represents the first of three posts I will be writing in honor of the amazing men in our lives to celebrate Father’s Day!

My hubby is absolutely amazing as a father and partner, so this first post is for him!  I wanted this first recipe to be about his favorite cut of steak the Ribeye.  Now I have to say that I am more of a fan of NY Strip steak cuts but my hubby is slowly turning me into a Ribeye fan.  If you are not familiar with this cut of meat, it is considered more flavorful than other steaks, such as the fillet due to its marbling.  The marbling of fat makes this cut super tender and juicy when slow roasting or grilling.

This is a sponsored post written by me on behalf of Oil & Vinegar. All opinions are entirely my own.

Now let’s get back to these amazing Tuscan flavors I have used to marinate this steak.  As a Brand Ambassador for Oil & Vinegar I get to try so many amazing products.  I literally use their products on a daily basis.  For this Ribeye marinade I used the new Saveurade Assisi along with extra virgin olive oil.  The Saveurade Assisi has an amazing blend of herbs such as garlic and basil.  The smell of this marinade immediately takes me back to my time in Italy where I studied with the University of Florence.  My absolute favorite thing to do on the weekends was packing a picnic with some bread, cheeses, prosciutto, Chianti and simply relaxing in the Boboli Gardens.  Lush greenery was all around and the smell of fresh herbs wafted through the air.

Marinating the steak overnight prior to grilling not only seals in these amazing flavors but also tenderizes the meat.  The addition of the Garlic Herb Compound Butter post grilling is like a flavor overload, in a fantastic way.

So try out this amazing Tuscan Ribeye for dinner, it truly is a treat!  And don’t forget that Oil & Vinegar is offering a special discount for my readers!  Enter Simple20 while checking out online and receive a 20% discount off your purchase!

Ingredients:

• 3-4 Ribeye steaks
• 1/2 bottle of Oil & Vinegar Saveurade Assisi
• 2 Tablespoons of Extra Virgin Olive Oil
• 1 clove of garlic, peeled and crushed

Garlic Herb Compound Butter:

• ½ Cup of salted Butter
• 1 clove of Garlic, peeled and minced
• 1 tsp of Oil & Vinegar Formaggio Dipper
• 1 tsp Oil & Vinegar Rosemary Dipper

Directions:

In a large glass dish combine the Saveurade Assisi, Olive oil and crushed garlic.  Place steaks in marinade making sure to cover both sides of the steak, cover with plastic wrap and place in refrigerator overnight.

Soften butter by leaving out on the counter, you want the butter to be soft but not melted.  In a bowl stir all compound butter ingredients together until fully incorporated.  Compound butter can be stored in the refrigerator for up to 2 weeks.

Preheat your grill to high heat.  Place the rib eye steaks on the hottest part of the grill and grill for about 4 – 6 minutes.

Flip the steaks over onto the other side, still over the hottest part of the grill for an additional 4-6 minutes.  This should yield a medium rare steak, if you like yours cooked further leave on for an additional 2 minutes.

Remove steaks from grill and let rest for a few minutes on a cutting board.  Slice steak and take a teaspoon of the Garlic Herb Compound butter and place on top of the steak pieces.

Serve immediately.