- Level
- very easy
- Serves
- 2-4
Ingredients
- 1 tsp each
- kosher salt and coarsely ground pepper for steak
- 5 mL
- 1
- ribeye steak, 2-inch (5 cm) thick
- approx. 454 g
- 1/2 cup
- unsalted butter, softened
- 125 mL
- 1 1/2 tsp
- grainy mustard
- 7 mL
- 1 tsp
- honey
- 5 mL
- 1 tsp
- ground turmeric
- 5 mL
- ⅛ tsp
- salt
- Flaky sea salt, for garnish
Method
Step 1
Mash butter, mustard, honey, turmeric and salt in a bowl until blended.
Step 2
Spoon butter mixture into a square of plastic wrap or parchment paper, form into a log and roll into a 1 1/2-2-in. wide cylinder. Refrigerate until firm, about 2 hrs. Cut into 10 thick coins. Store extra coins for later use.
Step 3
Sprinkle salt and pepper over the steak and bring to room temperature.
Step 4
Preheat the grill to medium-high heat. Clean and oil the grates. Cook steak until cooked to 140°F (60°C) on an instant-read thermometer for medium-rare, 4 to 6 minutes per side or to desired doneness. Transfer to a plate and let rest for 5 minutes; top with butter and flaky sea salt if desired.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of recipe)
- Calories:
- 240
- Fat:
- 15 g
- Saturated Fat:
- 7 g
- Carbs:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 65 mg
- Protein:
- 24 g
- Sodium:
- 510 mg
