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Bone-In French Ribeye Steak with Mushroom and Thyme Compound Butter

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Source: https://amomsimpression.com/mushroom-and-thyme-compound-butter/


Serves
1
Prep
5 min
Cook
15 min

This Bone-in French Ribeye Steak with Mushroom and Thyme Compound Butter is going to amaze you! A beautiful steak with a flavorful compound butter is the perfect recipe for Valentine’s Day dinner or for any special family meal.

A compound butter is a great way to add a little flavor to enhance a steak. This time I made a mushroom and thyme compound butter using shitake mushrooms. The key to a great compound butter is to incorporate everything into the butter, place your butter mixture onto a piece of parchment paper and roll tightly into a log. After it is in the fridge for a few hours it will be ready to slice up and serve on top of your steak.


Ingredients



  • 1 stick softened butter (I prefer unsalted)

  • 2 tablespoons chopped fresh thyme

  • 1/4 cup diced shitake mushrooms

  • ½ teaspoon salt

  • 1/2 teaspoon ground pepper

  • 1 tablespoon olive oil


Directions



  • Heat olive oil in small skillet and add mushrooms.

  • Sautee until cooked through and let cool.

  • Add everything to a small bowl and mash together with a fork until well combined.

  • Place butter onto a piece of parchment paper and roll tightly into a log.

  • Refrigerate for at least 2 hours.

  • Slice and serve on top of the steak.


For this meal, my husband seasoned our steaks with a homemade steak seasoning and grilled the steaks to 155 degrees. We let them rest a minute and then topped them with the compound butter.


Steak Seasoning



  • 1 tablespoon coarse salt

  • 1 tablespoon fresh ground pepper

  • 1/2 tablespoon granulated garlic

  • 1/2 tablespoon granulated onion

  • 1/4 teaspoon paprika

  • 1/4 teaspoon red pepper flakes


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