Parmesan Garlic Ribeye with Truffle and Herb Compound Butter

Parmesan Garlic Ribeye with Truffle and Herb Compound Butter

2-4 Ribeye Steaks

For the Wet Rub:

1 ½ cups Olive Oil

1/3 cup Grated Parmesan Cheese

1 ½ Tbsp Black Pepper

1 Tbsp Granulated Onion

1 teaspoon Sea Salt

3 Cloves Garlic, Minced


For the Compound Butter:

1 Stick Butter

1 teaspoon Dried Oregano

½ teaspoon Marjoram

¼ teaspoon Dried Basil

¼  teaspoon Dried Thyme

¼ teaspoon White Truffle Oil




  1. Combine all ingredients for the Wet Rub in a gallon zippered plastic bag. Shake or mix thoroughly.
  2. Place steaks in the bag and seal tight, removing as much air as possible. Refrigerate for a minimum of 2 hours, rotating at least once to distribute the rub evenly on the meat.
  3. To make the compound butter, allow butter to soften, add herbs and truffle oil and mix thoroughly. Place the butter on a piece of wax paper and roll it into a log shape approximately 1” in diameter.  Place in refrigerator to harden.
  4. When ready to grill the steaks, remove from refrigerator and allow to warm to room temperature. Prepare grill to high heat of approximately 400-450°.
  5. Grill steaks to desired doneness (approximately 3-5 minutes per side for medium-rare). Top steaks with a slice of compound butter and serve.  Add your favorite Croix Valley Sauce & Marinade as a complimentary condiment!
Damon Holter

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