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cooking
2
Servings
20
min
Prep Time
30
min
Cook Time
Med
Level
ingredients

  • 22 oz Bone-in Ribeye
  • Extra Virgin Olive Oil
  • Chopped Garlic
  • For Steak Seasoning:
  • 2 TBSP (Zatarain’s) Creole Seasoning
  • 1 TBSP Kansas City Steak Company Original Steak Seasoning
  • 1 TBSP Smoked Sea Salt
  • For Smoked Creole Butter:
  • 1 Stick Unsalted Butter
  • 1 TBSP (Zatarain’s) Creole Seasoning
  • 1 TBSP Smoked Sea Salt
  • 1/2 TBSP Fresh Cracked Pepper
  • 1/2 TBSP Fresh Chopped Parsley
  • 1/2 TBSP Fresh Chopped Chive
  • 1/2 TBSP Fresh Thyme Leaves
  • 1 TBSP Minced Shallot
  • 1/2 TBSP Worcestershire Sauce
  • Source Chef Cortney Riley Submission

Details

Mix softened butter with remaining ingredients for Smoked Creole Butter and refrigerate until steak is ready to be served.

Drizzle both sides of steak with extra virgin olive oil and chopped garlic to taste. Mix Creole Seasoning, Original Steak Seasoning and Smoked Sea Salt in a small bowl and use to season both sides of steak liberally.

Marinate to room temp (about 30 minutes) and grill steak to desired doneness. Let steak rest for approximately 20 min. and top with Creole Butter Smoked Creole Butter while steak is resting.

Serve with yellow rice, grilled shrimp, crawfish or crab cakes. Butter is also perfect for seafood. Enjoy!