- Level
- very easy
- Serves
- 2-4
Ingredients
- 1 tsp each
- kosher salt and coarsely ground pepper for steak
- 5 mL
- 1
- ribeye steak, 2-inch (5 cm) thick
- approx. 454 g
- 1/2 cup
- unsalted butter, softened
- 125 mL
- 1 1/2 tsp
- grainy mustard
- 7 mL
- 1 tsp
- honey
- 5 mL
- 1 tsp
- ground turmeric
- 5 mL
- â…› tsp
- salt
- Flaky sea salt, for garnish
Method
Step 1
Mash butter, mustard, honey, turmeric and salt in a bowl until blended.
Step 2
Spoon butter mixture into a square of plastic wrap or parchment paper, form into a log and roll into a 1 1/2-2-in. wide cylinder. Refrigerate until firm, about 2 hrs. Cut into 10 thick coins. Store extra coins for later use.
Step 3
Sprinkle salt and pepper over the steak and bring to room temperature.
Step 4
Preheat the grill to medium-high heat. Clean and oil the grates. Cook steak until cooked to 140°F (60°C) on an instant-read thermometer for medium-rare, 4 to 6 minutes per side or to desired doneness. Transfer to a plate and let rest for 5 minutes; top with butter and flaky sea salt if desired.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of recipe)
- Calories:
- 240
- Fat:
- 15 g
- Saturated Fat:
- 7 g
- Carbs:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 65 mg
- Protein:
- 24 g
- Sodium:
- 510 mg
