Recipes: Classic Steak Butter, Ranchero Rub

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Recipes by chefs Michael Ollier and Scott Popovic with Certified Angus Beef®

Grilled Ribeye Steak with Classic Steak Butter

  • 4 (10-ounce) Certified Angus Beef® ribeye steaks
  • 1/2 pound unsalted butter, softened
  • 1 tablespoon roasted garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped shallots
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • Salt and freshly ground pepper to taste


  1. Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. (Note: Recipe will yield 16 butter servings; reserve 12 for another use.)
  2. Season steaks with salt and pepper. Grill to desired doneness.
  3. Cut butter into 1/4-inch slices and serve over steaks.

Serves 4.

Nutritional Information per Serving: 509 Calories; 33g Fat; 17g Saturated Fat; 204mg Cholesterol; 0g Carbohydrate; 0g Dietary Fiber; 60g Protein; 454mg Sodium; 31% daily value Iron (based on 2,000 calorie diet).

Alternative cuts: Cowboy steak, Strip steak, T-bone steak. … Cooking method: Grilling.

Ranchero Rub

  • 1 tablespoon cocoa powder
  • 1 tablespoon ancho chile powder
  • 1 teaspoon cumin
  • 1 tablespoon sea salt


  1. Combine all ingredients. Rub seasoning into selected Certified Angus Beef® brand cut just before grilling or cooking.

Yields 1/4 cup, ideal for 2 pounds Certified Angus Beef® brand product.