Ribeye Steak with Bottarga Butter Recipe - Sunset Magazine
This ribeye steak recipe "can be done on the stovetop or a gas grill if you don’t have a wood-fired oven," says Meave McAuliffe of Rory's Place in Ojai, California.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
Ingredients
- 4 oz softened butter
- 3 oz bottarga, grated on a microplane
- 1 tsp piment d’Espelette
- 1 tsp finely chopped parsley
- kosher salt
- freshly ground black pepper
- two 1 1⁄2-inch thick ribeyes
- olive oil
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