Grilled Rib Steaks With Sun-Dried Tomato Butter

Grilled Rib Steaks With Sun-Dried Tomato Butter
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 16 to 20

    new potatoes cut into quarters

  • 4 Tbsp.
    (60 mL)

    mezzo olive oil

  • 2 Tbsp.
    (30 mL)

    concentrated chicken broth

  • 1

    garlic clove

  • 1 minced pinch


  • 4

    rib steaks, 1 inch (2.5 cm) thick

  • 1/3 cup
    (80 mL)


  • 3

    sun-dried tomato


Sun-dried tomato butter: In a food processor, mix the dried tomatoes and butter. Do not over mix. Season. Place the seasoned butter on a large sheet of waxed paper. Fold and quickly form a 1.5-inch (3.5 cm) log. Seal tightly and refrigerate at least 2 hours.

Preheat BBQ to high temperature

In a salad bowl, mix together potatoes, olive oil, chicken broth concentrate, garlic and rosemary. Grill the potatoes on the barbecue, approximately 5 minutes per side. Keep warm.

Grill the steaks on the barbecue. When cooked, season to taste with salt and pepper.

Arrange on serving platter. Place a pat of sun-dried tomato butter on each steak. Ensure that the steaks are hot enough to melt the butter.

Garnish with the grilled new potatoes and your choice of vegetables.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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