Tested till perfect Grilled Rib Eye Steaks with Ginger Butter

Grilled Rib Eye Steaks with Ginger Butter

A thin pat of butter mixed with flavourings, such as fresh herbs, is a classic topping for grilled meats and vegetables.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbsprice vinegar or cider vinegar
  • 2 tbsp 2tbspsoy sauce
  • 1 tbsp 1tbspvegetable oil
  • 4 4clove garliccloves of garlic, smashed
  • 4 4rib eye grilling steakrib eye grilling steaks or grilling steaks, 6 oz (175 g) each

Ginger Butter

  • 1/4 cup 1/4cupminced fresh coriander or green onions or parsley
  • 1/4 cup 1/4cupbutter, softened
  • 2 tsp 2tspgrated gingerroot
  • 1 tsp 1tsphot pepper sauce
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Ginger Butter: In small bowl, stir together coriander, butter, ginger and hot pepper sauce until smooth. Spoon onto plastic wrap; shape into log and wrap tightly. Refrigerate until firm. (Make-ahead: Refrigerate or freeze for up to 2 weeks.)

In large shallow glass dish, whisk together vinegar, soy sauce, oil and garlic. Add steaks, turning to coat; marinate for 20 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Reserving marinade, place steaks on greased grill over medium-high heat; brush generously with marinade. Close lid and grill until desired doneness, about 4 minutes per side for medium-rare. Transfer to warmed platter; tent with foil and let stand for 5 minutes. Slice butter into rounds; place on steaks.

Nutritional Information Per serving: about

cal 403 pro 33g total fat 29g sat. fat 13g
carb 2g fibre 0 chol 114mg sodium 605mg

% RDI:

calcium 2 iron 18 vit A 11 vit C 2
folate 5
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