Grilled Rib Eye Steaks with Ginger Butter Grilled Rib Eye Steaks with Ginger Butter

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2003


Ginger Butter:


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 facts <b>Per serving:</b> about

  • Sodium 605 mg
  • Protein 33 g
  • Calories 403.0
  • Total fat 29 g
  • Cholesterol 114 mg
  • Saturated fat 13 g
  • Total carbohydrate 2 g


  • Iron 18.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 11.0
  • Vitamin C 2.0
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Grilled Rib Eye Steaks with Ginger Butter