Grilled Bone-In Ribeye With Grilled Carrots and Maître D’ Butter

Amount Makes

1 serving

Ingredients

For the Maître D’ Butter:

  • 1 cup/220 grams unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 1/2 bunch fresh Italian parsley, finely chopped, plus more for garnish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper
  • Salt and freshly ground black pepper, to taste

For the Steak and Carrots:

  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon dark chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon brown sugar
  • 1 teaspoon cayenne pepper
  • 1 bone-in rib eye, about 1 1/4 to 1 1/2-inch thick
  • Canola oil
  • 1/4 pound baby carrots

Directions

For the Maître D’ Butter:

Mix all ingredients with a whisk, or in a mixer. Roll into log and refrigerate until hardened.

For the Steak:

Combine all dry rub ingredients in a bowl until well mixed, then pour onto a large plate.

Drizzle about 1 teaspoon canola oil over each steak and rub it all around to coat.

Press the steak down into the rub.

Turn the steak over and repeat, making sure that the two sides of the steak are completely seasoned by the rub.

Grill over a medium flame, about 6 minutes per side (for medium-rare).

Let rest.

For the Carrots:

Meanwhile, in a bowl, toss the baby carrots with canola oil to coat, and sprinkle with remaining rub. Reserve any leftover dry rub in air tight container for future use.

Grill the carrots, turning frequently, until just soft.

Place carrots in a warm place to keep them hot while the steak is finishing up.

To Serve:

On a plate, top grilled bone-in ribeye with one round of butter and grilled baby carrots. Garnish with parsley (if desired).

Recipe courtesy of Troy Guard, Guard and Grace, Denver, Colorado