Oh, man, does a steak butter give steaks an amazing flavor or what?

Nothing beats that butter-drenched flavor when you bite into a ribeye steak.

So fire up the grill and try out this delicious pancetta butter recipe on some grilled ribeye. It’s rich and buttery and it really brings out the meaty flavor of the ribeye steak.

Pancetta butter and ribeyes are a match made in heaven!

Grilled Ribeye with Pancetta Butter

Ingredients:

4 10 oz. ribeyes
2 3 slices pancetta (or bacon)
1 stick unsalted butter, room temp.
1 tbsp. chopped shallot
1/4 tsp. chopped garlic
1 tsp. chopped parsley
juice and zest of 1 lemon
salt and freshly ground pepper

Directions: Cook pancetta in a pan, saving rendered fat. After it’s cooled, chop pancetta and mix with reserved fat and butter in a bowl. Add shallot, garlic, parsley, lemon juice and zest. Mix and season with salt and pepper to taste. Place on parchment paper or plastic wrap, rolling to create a tube. Put in refrigerator until ready to use.

Grill steaks to desired doneness. Let steaks rest for 5 minutes. Remove butter tube from refrigerator and slice, placing a palette of butter on each steak.

Servings: 4

Source: The Kansas City Steak Company

My absolute favorite steak is the ribeye. It’s meaty, it’s loaded with flavor and I crave it.

High heat and quick grilling is the best method for these yummy steaks. You can check out more cut-specific cooking tips here. The ribeye deserves respect and attention so I always give it what it deserves – you know, before I devour it.

You can do the same. Try this amazing Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter recipe. This is a great enhancement to the flavor of the cut and it’s absolutely delicious! Respect the meat!

Ribeyes are special. And when you’ve got the right process and the right recipe, grilling steak has never been so fun!

Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter

Ingredients:
2 tbsp. vegetable oil
1 tsp. ground coriander
1 tsp. ground cumin
2 tsp. minced chipotle chilies in adobo sauce
1/2 cup frozen limeade concentrate, thawed
1 tsp. seasoned salt
1/2 cup chopped fresh cilantro
1/4 cup softened butter
4 (1″ thick) Ribeye Steaks
lime wedges

Directions: Heat a small skillet over medium heat. When hot, add oil, coriander and cumin; cook until spices sizzle. Add chipotles, limeade, salt and cilantro; simmer (uncovered) until reduced to a thick paste about 3 to 4 minutes. Cool. Remove 2 teaspoons paste and stir into softened butter. Place on plastic wrap and form into a 1/2″ thick square. Cover and place in freezer until needed. Rub remaining paste into both sides of Ribeyes Steaks; place in gallon-sized zipbags (2 steaks per bag) and seal, forcing air out of bags. Refrigerate for 4 hours, turning bags occasionally. Remove bags from refrigerator 1/2 hour before grilling and keep at room temperature. Place steaks on hot grill and sear both sides; reduce heat slightly ( or raise grill rack for charcoal) and cook until desired doneness, turning once. Remove butter square from freezer and cut into 4 equal parts. Top each steak with a flavored butter pat and garnish with lime wedges.

Servings: 4

Source: The Kansas City Steak Company

Fire up the grill, it’s summer! (At least it is in my mind.)

Try cooking something you’ve never tried before. Like steak with a chimichurri sauce (doesn’t that look yummy????).

Or a simple beef kebab with assorted veggies – or even fruit!

Working Mother has some great grilling ideas for us to try and conquer this summer. Check them out here. And while the grilling part is fun, the eating part is more fun!

So, go – grill to your heart’s content!

Photo courtesy of WorkingMother.com.