Grilled Ribeye with Tuscan Rose Salt

Grilled Ribeye with Tuscan Rose Salt

Tuscan Rose & Pink Peppercorn Salted Butter flavors this recipe for grilled ribeye steak for an aromatic and flavorful dish. Try cooking  over hardwood with our favorite grilling tool, The Original Tuscan Grill. 


1 Ribeye Steak

6 Tablespoons unsalted butter, softened or at room temperature  

1 Tablespoon + 1 teaspoon Bella Cucina Tuscan Rose & Pink Peppercorn Salt 


PREPARATION: Prepare grill for cooking 

To make the Rose Salt butter,  mix 1 Tablespoon salt with the butter. Combine until well-blended.  Place in a bowl if using right away, or place in plastic wrap and roll into a log and refrigerate until ready to use. 

Coat both sides of the steak with 1 teaspoon of the salt.  Grill the ribeye over medium-hot heat, about 4 to 5 minutes per side depending on thickness of the steak, until you see juices on the surface of the steak.  Test temperature for desire doneness of steak.  Let steak rest at least 10 minutes before slicing.  

With a sharp knife, slice the steak against the grain, about ⅛-inch thick. Arrange on a plate or platter, top with several dollops of the Rose butter, and serve in a small bowl on the side. 

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