Grilled Entrecôte with Red Wine Compound Butter

Grilled Entrecôte with Red Wine Compound Butter
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There is something so indulgent about topping a steak with butter. Just the thought of it makes mouths begin to water. It’s no wonder that 5-star restaurants often feature their premium steaks in this fashion. But, no need to spend a bundle to achieve this extraordinary flavor. With this recipe, pair fresh, steamed vegetables as a side, drizzled with any remaining butter, for a perfectly harmonious meal.

Grilled Entrecôte with Red Wine Compound Butter

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 4-6

Serving Size: N/A

Calories per serving: N/A

Fat per serving: N/A


  • 1 cup dry red wine
  • 1 shallot, sliced
  • 1 clove garlic, smashed
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground black pepper
  • 2 (1¾-pound) boneless rib-eye steaks, each about 2 inches thick
  • 2 tablespoons canola oil


    Red Wine Compound Butter:
  1. Combine the red wine, shallot, and garlic in a small saucepan; bring to a boil over high heat.
  2. Boil until the wine is reduced to about 1 tablespoon, 12 to 15 minutes.
  3. Remove from the heat and cool.
  4. Put the butter in a food processor fitted with a metal blade.
  5. Add the cooled wine mixture and chopped parsley; season with salt and pepper.
  6. Pulse until well combined.
  7. For immediate use, transfer to a bowl and set aside. For later use, transfer to a sheet of plastic wrap, roll the butter in the sheet, and twist the ends in opposite directions (like the wrapping on hard candy) to shape the butter into a uniform cylinder about 5 inches long. To store, wrap tightly in plastic wrap and refrigerate for up to 1 week or freeze for up to 1 month.
  8. Grilled Entrecôte:
  9. Preheat the grill to 400°F.
  10. Meanwhile, remove the steaks from the refrigerator and let them come to room temperature, about 20 minutes.
  11. Pat the steaks dry with paper towels.
  12. Season steaks on both sides with salt and pepper.
  13. Pat the steaks with oil and sear on all sides until a rich brown crust forms, about 4 minutes per side.
  14. Once seared on all sides, reduce the temperature and cook to desired doneness, 15 to 17 minutes for rare (120°F to 130°F on a digital meat thermometer), or 17 to 20 minutes for medium (140°F to 155°F).
  15. Meanwhile, if the butter is chilled, remove it from the refrigerator to come just to room temperature.
  16. Remove the steaks from the grill and place on a cutting board, preferably with a moat to catch the juices.
  17. Tent the steaks loosely with aluminum foil.
  18. Let the steaks rest so the juices redistribute, about 5 minutes.
  19. Slice the steaks into strips ¼-inch thick and assemble on warmed serving plates.
  20. Top with the red wine compound butter.
  21. Drizzle over any collected juices.
  22. Serve immediately.


3 thoughts on “Grilled Entrecôte with Red Wine Compound Butter

  1. Loved this recipe……..tried it yesterday and loved the compound butter on th Rib-eye as suggested on your live show….so excited to have this addition to our griling steaks!
    Thanks a million!

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