Grilled Rib-Eye Steaks with Horseradish and Anchovy Butter |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| HORSERADISH AND ANCHOVY BUTTER: 4 tablespoons butter, softened | 2 tablespoons prepared horseradish | 4 teaspoons Anchovy Essence, or Worcestershire sauce |
| 1/2 teaspoon salt | RIB-EYE STEAKS: 6 rib-eye steaks | salt and freshly ground black pepper to taste |
| 1 | FOR THE BUTTER: In a small bowl, combine the butter, horseradish, anchovy essence, and salt. Mash together with the back of a fork until well blended. Place the mixture on a piece of plastic wrap and form into a log about 3 inches long. Chill at least 1 hour, or until firm. Cut into 6 slices and keep chilled. |
| 2 | STEAKS: Prepare the grill. Season the steaks with salt and pepper. Grill the steaks over a hot fire for 4 to 6 minutes per side for medium rare. Divide the steaks onto 6 plates and top with a slice of horseradish and anchovy butter. |