Rib-Eye Steaks Persillade

© Katherine Stetson

Persillade is a simple combination of parsley and garlic.  For steaks, I mix the Persillade with unsalted butter and top the cooked steaks with the mixture just prior to serving.

For four servings:

  • 4 rib-eye steaks, preferably on the thick side
  • ½ cup chopped parsley, packed
  • 3 garlic cloves, finely minced
  • ½ cup unsalted butter, at room temperature
  • sea salt
  • freshly cracked pepper

Thoroughly mix the butter, parsley and garlic.  Scoop mixture onto a piece of plastic wrap and shape the butter into a log.  Secure wrapping and refrigerate until ready to use.

Liberally season the rib-eyes with salt and pepper.  Grill, broil or pan roast to desired degree of doneness.  Cover lightly with foil and allow to rest for 5-8 minutes.  When ready to serve, top steaks with a generous slice of the Persillade Butter.

Copyright © Katherine Stetson, all rights reserved.