Strip Steak with Red Wine Compound Butter

Strip Steak with Red Wine Compound Butter

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Compound butters are kinda the best. These flavor enhancers are a mixture of butter with herbs, seasonings, and other ingredients. You can put them on top of steaks, use them to cook infinitely more delicious vegetables, and lots more. This…

Compound butters are kinda the best. These flavor enhancers are a mixture of butter with herbs, seasonings, and other ingredients. You can put them on top of steaks, use them to cook infinitely more delicious vegetables, and lots more. This compound butter recipe uses red wine, fresh herbs, and garlic to make a seasoning that’s perfect to put on top of your next Leahy’s Angus Beef steak from Lake Geneva Country Meats. Strip steaks are packed with flavor, and are a lean steak, so the extra richness of the butter on top of the steak is a perfect combination. Give this a recipe a try next time you’re making steak!

Ingredients

Prep Time

10 min

Total Time

4 hrs

Yield

1 stick of butter
  • 1 stick Butter ( softened)
  • 3 Tbsp Red Wine ( use a dry red like Cabernet)
  • 1 Tbsp Parsley ( fresh, minced)
  • 1 Tbsp Rosemary ( fresh, minced)
  • 1 Tbsp Thyme ( fresh, minced)
  • 1 Tbsp Garlic ( fresh, minced)
  • 4 Leahy's Angus Beef Ribeye Steaks ( or any other grilling steak)
  • LGCM Ultimate Steak & Roast Rub

Directions

  • 1

    In the bowl of a stand mixer, combine butter, red wine, parsley, rosemary, thyme, and garlic. Mix on medium speed until all of the ingredients are well mixed into the butter.

  • 2

    Add the butter mixture to a sheet of plastic wrap, or parchment paper, and form into a log. Wrap tightly, and chill in the refrigerator until it is firm.

  • 3

    Once your butter is firm, prepare your steaks. Season them liberally with LGCM Ultimate Steak & Roast Rub (or your favorite steak seasoning) and let rest at room temperature while you preheat the grill. Set your up to cook directly with medium high heat. Once your grill is hot, place the steaks directly over the heat and cook for about 4 minutes per side, flipping only once, until they reach 135ºF for medium-rare or 140ºF for medium. Remove from grill and let rest before serving.

  • 4

    Serve a generous slice of compound butter on top of each steaks, and enjoy. You can also use the butter to cook vegetables, and so much more. The butter will keep in your refrigerator similar to normal butter.


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Cabernet Sauvignon

Cabernet Sauvignon

Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!


Top Regions:

  • Bordeaux, France
  • Napa, California
  • Chile

Pairs great with:

  • Cabernet Sauvignon is fabulous with a pan seared steak or a roasted prime rib
 

Merlot

Merlot

While it's not quite en vogue, Merlot produces phenomonal red wines that have ripe red fruit flavors plus tannin and structure. Plus, they're usually more affordable than similar quality Cabernet!


Top Regions:

  • Bordeaux, France
  • Napa, California
  • Columbia Valley, Washington

Pairs great with:

  • Merlot is a versatile partner for pork, beef or lamb, especially when it's grilled

Reviews

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