Florentine Ribeye Steaks

By Lynne L. | Honorary Grill Master 2013 Great Steak Challenge Grand Prize East Winner

Serves 6



  • (2) well-marbled 1-¼-inch- to 1-½-inch-thick bone-in ribeye steaks — about 1-½ lbs each
  • Compound butter
    • 1 stick (8 tbsp) unsalted butter, softened
    • ½ tsp sea salt

    • 1/8 tsp fresh ground black pepper

    • 1/2 tsp granulated garlic
    • 1 tsp dried oregano

    • 1 tbsp fresh basil, finely chopped

    • 1 tbsp fresh Italian parsley, finely chopped
    • 4 tbsp tomato paste

  • 1 tbsp small capers, rinsed and drained
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp granulated onion canola oil for grill grates
  • ¼ cup freshly grated parmesan cheese
  • Sprigs of fresh basil


  • Place all of the compound butter ingredients in a small bowl and whisk together with a fork until completely blended. Refrigerate.
  • Generously sprinkle sea salt, pepper and granulated onion onto steaks.
  • Preheat grill to 600° F. Brush grill grates with oil.
  • Place steaks on grill over direct heat for 2 minutes, then turn a quarter turn and cook another 2 minutes. Turn steaks over, cover and cook another 4-5 minutes until rare.
  • Remove steaks to a large serving platter and top each steak with 2 heaping tbsp. compound butter and parmesan cheese. Let rest 5 minutes.
  • Cut away the bone from each steak and cut into portions for 6 servings. Garnish each steak with a fresh sprig of basil.

Pair with




A blend of Pinot Noir and Syrah, Beringer Founders’ Estate Pinot Noir displays a bright ruby color and features ripe currant flavors rounded out by aromas of cedar and spice. This wine has immediate fruit-forward flavors that balance well with the toasty smokiness of the oak.