Rib Steaks with Avocado Butter and Dried Tomatoes

Rib Steaks with Avocado Butter and Dried Tomatoes
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 2:20 Total Time


Add all
  • 3

    quarters of dried tomatoes in oil

  • 1

    very ripe avocado, pitted and peeled

  • 1/3 cup
    (80 mL)

    softened butter

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • Salt and freshly ground pepper to taste

  • 4

    regular or RedGrill rib steaks

  • 2

    garlic cloves, cut in two


In a food processor, mix the dried tomatoes, avocado, butter and lemon juice. 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 the barbecue to high.

Rub the garlic over each side of the steaks to give them flavour. Place the meat on the barbecue and reduce the heat to medium. Grill to the desired doneness. Salt and pepper. Place the steaks on a plate, and top with a 1-inch (2 cm) butter pat.

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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© Société des alcools du Québec, 2007