Rib-Eye Steaks with Tangy Herb Butter
Get the most from a jar of brown mustard. Try dipping pretzels into it for a flavorful snack. Or add a tablespoon of brown mustard to your favorite potato salad dressing for a zesty tang.
4 Tbsp butter
2 Tbsp brown mustard
2 Tbsp mixed fresh herbs
1 Tbsp lemon juice
1 tsp red pepper flakes
2 cloves garlic
4 rib-eye steaks
1 tsp seasoned salt
Combine butter, mustard, herbs, lemon juice, red pepper flakes and garlic in a small bowl; mix well.
Place butter mixture on a sheet of waxed paper; roll into a cylinder. Freeze until firm, about 20 minutes.
Meanwhile, preheat grill or broiler. Grill steaks for about 7 minutes. Turn; sprinkle each steak with some seasoned salt. Grill steaks for 7 minutes longer for medium, or until desired doneness.
Place steaks on a serving platter. Cut butter mixture into quarters and place a quarter on top of each steak.
To mash garlic quickly, first chop it into tiny pieces. Then use the handle of the knife to pound it into a paste.