Rib Eyes with Horseradish Butter and Dijon Sweet Potatoes | Red Meat Recipes | Weber SG
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Ingredients
- 55 grams (½ stick) unsalted butter, softened
- prepared horseradish
- minced fresh Italian parsley leaves
- finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 60 milliliters extra-virgin olive oil
- Dijon mustard
- sweet potatoes, each about 455 grams, peeled
- boneless rib eye steaks, each about 340 grams and 2.5 centimeters thick, trimmed of excess fat
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