Ribeyes with Horseradish Butter

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Ribeyes with Horseradish Butter
  • 2Servings


  • 1 stick butter, softened
  • 5 tablespoons grated Parmesan
  • 2 1/2 tablespoons grated fresh horseradish
  • 2 ribeye steaks
  • 2 tablespoons EVOO
  • 2 cups arugula
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons white balsamic vinegar


In bowl, mix first 3 ingredients; season with pepper. Transfer to parchment paper and roll into log, twisting both sides to seal; freeze until firm. Brush steaks with 1 tbsp. EVOO; season. Grill over high, 5 minutes per side for medium-rare. Top each with pat of horseradish butter. In bowl, toss remaining ingredients; season. Serve salad with steaks.