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Steakhouse Rib Eye with Pesto
Parmesan Butter
Sometimes
there's simply not enough time to prepare an
elegant barbecue. You can prepare this Pesto
Parmesan Butter ahead of time and keep it in
your refrigerator. It'll last for weeks! A
dollop of this sweet and zesty butter atop your
beef entree will turn any ordinary steak into a
sensation.
I
got this idea while vacationing in
Phoenix, AZ and dining at A
Different Pointe of View, a fine
restaurant at the Pointe Hilton,
Tapatio Cliffs Resort. A similar
version of this butter was served
with my Filet Mignon in a fluted
shot glass, which made for a
wonderfully extravagant
presentation.
Prep Time: 15 minutes Grill: 10
minutes Servings: 2
CLICK IMAGE TO ENLARGE
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2 |
premium cut Rib eye steaks, (at least 1 inch thick) |
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1 |
cup salted butter (softened, but not melted) |
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¼ |
cup fresh, finely shredded parmesan cheese |
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2 |
tablespoons Pesto with Basil |
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2 |
tablespoons Montreal Steak Seasoning |
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¼ |
cup of your favorite Steak Sauce |
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¼ |
cup red wine (burgundy or merlot) |
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- Preheat your grill. Build a hot,
single level fire.
- In a small microwavable mixing bowl, combine butter, parmesan cheese and pesto until well blended. (Hint: A stick of butter right out of the refrigerator will sufficiently soften in 12-15 seconds in the microwave.)
- In a medium mixing bowl, combine Montreal Steak seasoning, wine and steak sauce. Coat steak with half of the mixture. Reserve the remainder for basting.
- Grill steak 4-5 minutes on each side, or
until desired doneness, basting occasionally.
- Before presenting the steaks, top each with
one tablespoon of the Pesto Parmesan Butter. Refrigerate the remainders
for your next outing. Serve.
- For added flair, sprinkle the dollop of
butter with freshly grated parmesan cheese. Try to soften the butter just
a bit, but not so much as to have it melt away too quickly.
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Recommendations
_____________________
Have A Nice Day!
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Weekly Feature
This
week we interview Gino Vitelli,
Chef extraordinaire
at the Miami Dolphins "Finatics"
Tailgate party happening in the
E12 section of Miami's Pro Player Stadium
parking lot.
Gino will tell us about the finer points of
grilling seafood, lobster, scallops and clams
in particular.
>> Next Week - Gino talks about
sausage. (You can never have too much :-)
>> Weekly Feature
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