Juicy, tender Ribeye Steaks are served alongside Hasselback Potatoes, roasted vegetables and a unique herb butter for a sophisticated palate that is easy enough to pull together for any occasion.
Certain things are simply ‘meant’ to be a certain way. Espresso, for example, dark roasted with a twist of lemon along the rim of the cup. Wine is best from old winemakers and coastal fields, preferably a fully aged, inky dark Sagrantino. Beef, likewise, is best grass-fed.
In fact, I’ll go so far as to say that serving your guests grass-fed beef is perhaps the most important tip I can offer for this summer’s grilling season, and especially for the upcoming Memorial Day holiday.
I’ll admit that I was initially quite unfamiliar with grass-fed beef. Obviously I had heard of it before, but I had thought it was simply just another ‘box to tick’ on the long list on what to look for in quality meat. Unfortunately, that meant I was also unaware of just how much of a difference this single trait actually makes.
That all changed when I was contacted by ButcherBox, whose 100% grass-fed beef received high praise from Food and Wine, Cooking Light, and The Today Show.
For starters, the first thing I learned, and perhaps most importantly, is that grass-fed beef simply tastes better. For example, in taste tests hosted by The Today Show and the Huffington Post, all but one contestant preferred the grass-fed offering. Furthermore, 100% grass-fed cattle are also far and away healthier than their conventionally fed counterparts. With no antibiotics, growth hormones, or cheap feed fillers such as soy, animal byproducts, or corn, the cattle produce a leaner, far better textured cut of meat.
Intrigued, I agreed to see for myself, and received ButcherBox’s signature “Beef Box.” There’s also chicken, pork, and a ‘mixed’ box available, but I went right for the beef. Each Beef Box contains three to five cuts of 100% grass-fed beef, and each new box you receive after ordering features a balanced selection of premium cuts from ribeye to flat iron to short ribs. In addition, each box also features a premium blend of ground beef, which is a ButcherBox specialty.
Upon receiving my box, which was packed with a number of cuts including top sirloin, hickory smoked bacon, ground beef, and ribeye steaks, I knew exactly what I was going to put together – a classic Mediterranean-style summer spread.
The centerpiece of the spread would be the ribeye steaks, which I would grill right on my griddle with a classic, rustic-style Herb Steak Butter.
Herb Steak Butter
- Prep Time: 5 mins
- Total Time: 5 mins
- 2 sticks of sweet butter - softened
- Zest of 1 lemon
- Juice of 1/2 lemon
- 4 garlic cloves - grilled
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. salt
- 1/2 cup of fresh cilantro
- 2 sun-dried tomatoes
- In a food processor combine the two sticks of butter, the lemon zest and lemon juice, grilled garlic, salt, pepper, sun-dried tomatoes and the fresh cilantro.
- Process until smooth and creamy; then remove from the food processor and place on plastic wrap. Fold the plastic wrap over the herbed butter and form a sausage like roll. Wrap in aluminum foil and refrigerate for at least two hours until the butter becomes solid.
- Slice a quarter – half inch disc of the herbed butter and place on top of the cooked steak.
What I wanted to do was to test the steaks in a setting that would capture all of the season’s very best flavors, but to do so without having to fire up the grill. Think impromptu get-togethers, or just a relaxed dinner party. To achieve that, I put together a tray of grilled vegetables, which featured zucchini, tomatoes, and bell peppers. After marinating and assembling them, I charred them right on the griddle – simply the most versatile piece of cast iron any kitchen can have.
To pair with that, I prepared homemade flatbreads. For the ultimate touch I made Hasselback potatoes which perfectly completed my menu; and then it was time for the steaks. However, the key to tying this altogether, the item that would give the steaks that rustic Mediterranean quality I was going for, was the Herb Steak Butter, which I prepared with sweet butter, fresh lemon juice and zest, garlic, black pepper, salt, cilantro and tomatoes.
After preparing the butter, and letting it harden, I grilled the steaks, and plated them with the grilled vegetables. A few pats of the herb butter on the warm steaks, and I found myself with the very best of the summer season in a plate.
Grilled Beef Ribeye Steaks with Hasselback Potatoes & Roasted Vegetables
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 2 1x
For the Steaks:
- 2 ButcherBox Ribeye Steaks
- 2 tbs. olive oil
For the Baked Vegetables & Marinade:
- 1 bell pepper - sliced into chunks
- 1 sweet onion - sliced into chunks
- Grape tomatoes
- 1 quart Fresh button mushrooms - halved
- 1 zucchini - sliced into chunks
- Parmesan cheese for grating
- 1/2 cup of olive oil
- Juice of 1 lemon
- 1 tbs. sugar
- 1/2 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 4 - 6 potatoes
- 4 tbs. olive oil
- Dash of salt
- Dash of black pepper
- Juice of 1/2 lemon
- Grated Parmesan
For the Steaks:
- Heat a heavy cast iron frying pan with the olive oil. Place the steaks in the pan and cook until one side has a beautiful golden color.
- Flip and finish cooking on the other side.
- The steak becomes more well-done as it becomes more firm when gently pressed. The cooking time depends on the thickness of the steak.
For the Baked Vegetables:
- Combine all of the ingredients for the marinade in a small bowl and mix.
- Preheat Oven 350 degrees F.
- Place all of the sliced vegetables in a bowl and pour the marinade over the vegetables.
- Refrigerate until ready bake.
- Place the marinated vegetables as a single layer on a baking pan.
- Bake 40 – 45 minutes or until a slight char appears on the vegetables.
- Grate a little Parmesan cheese over the vegetables before serving.
- Preheat Oven 425 degrees F.
- Wash and dry the potatoes.
- Rest the potato on a serving spoon. Cut slices in the potato ¼ inch apart, stopping when the knife touches the spoon.
- Combine the ingredients for the oil mixture in a small bowl.
- Place the potatoes in a baking dish. Brush the potatoes all over; including the bottom, with the oil mixture.
- Bake the potatoes for 30 minutes; then brush the potatoes with the oil mixture once more.
- Bake another 35 – 40 minutes or until the potatoes are nice and crispy.
- Remove the potatoes from the oven and grate with the Parmesan cheese and serve.
That said, don’t let the season pass without ordering a box of these delicious steaks, and see for yourself the difference in quality that grass-fed beef makes. Order now, through this special LTG link and use promo code livingthegourmet to receive $10 off your first offer. Also from now until 5/28 ButcherBox will include a FREE package of bacon in your first box.
Enjoy with Love!1
look delicious Catherine, hasselback potatoes are tasty ! warm hugs
[email protected]'s Recipes says
A hearty and delicious meal. I love hasselback potatoes.
What a beautiful presentation Catherine. It took me a while to learn the difference between grass fed beef. I don't eat beef as often as I use to but when I do, I want it to be exceptional!
I've been thinking about ordering online I just never sit myself down and actually do it. One of these days. In the mean time, I'll be saving this link:)
Thank you so much for sharing, Catherine...Enjoy the rest of your weekend...at least you fired up the grill in the house, I have a feeling it's still raining there just like here!!!
Big Daddy Dave says
Catherine, Grass fed beef is the best and we have it for a treat now and then. Your steaks look terrific and I love the idea and look of the hasselback potatoes! Beautiful meal! Take Care, Big Daddy Dave
allie @ Through Her Looking Glass says
Dear Catherine, what a wonderful treat to have grass fed beef steaks!!! I'd love to have this complete meal around the dining room table with my family and a nice glass of red. And the artisan bread you recently posted!!! XOXO allie
What a revelation! That's such a delicious meal.
Shashi @ RunninSrilankan says
Dear Catherine, I haven't heard of ButcherBox - but this steak looks wonderful - especially with that herb butter and Hasselback potatoes.
What a fabulous meal! I know my hubby and son would be thrilled with your steak and potatoes for dinner. I'm going to have to make your herb steak butter, too.
Dottie Sauchelli-Balin says
What an awesome post! Chock full of yummy dishes and great info on the I love the recipes! Love the Hasselback potatoes and veggies but I would have to say my favorite is the Herb Steak Butter. This would be a very tasty and flavorful addition to anything. I have never tried The Butcher Box..Maybe now I can try it. Thanks for your fabulous info and looking forward to another fabulous recipe.
Enjoy your Memorial Day Weekend with your family, dear friend. Be safe and enjoy!
Hugs Dottie :).
[email protected] says
This is my idea of a perfect meal, my mouth is watering.
Dorothy at Shockingly Delicious says
This looks simply fantastic, every bit of it. You're so right about herb butter making the dish.
Debi at Life Currents says
This whole meal is so amazing looking! My husband will love this! I've heard of this Butcher Box, and would love to try their services. Glad to hear they live up to the idea! Thanks for the discounts and the recipe!
Beautifully done post! Love those pics. They are making me hungry! I'm so excited to see you are delving into the grass fed meats! We have been exploring them for a while now. I love the flavor, texture and added health benefits of grass fed meat! I'm pinning this!
Joanne/WineLady Cooks says
Terrific post and your dinner looks amazing, so delicious and beautifully served.
Bintu | Recipes from a Pantry says
Grass fed beef is the last thing on our local, free range meat journey and I love the idea of this box. So excited to try it with your coupon code!
Compound butters do turn a simple grilled dinner into something extra special! I love the recipe for your herb steak butter. Actually, the entire menu is stunning, and I'll bet that beef would not disappoint. I've not heard of Butcher Box...
Cindy Gordon (@VegetarianMamma) says
This looks delicious. I have just learned about hasselback potatoes! I want to try them!
Anne Murphy says
Yeah - first we all fattened cattle up with grain in feedlots, then we complained about the resulting fat... and hardly noticed the loss in flavor... Grass fed is so much better in many ways.
Your compound butter sounds delicious!
Melissa @ My Wife Can Cook says
This looks like the perfect meal! I love compound butter, and the addition of sundried tomato sounds amazing! I had hasselback potatoes in a restaurant once and have been meaning to make them ever since.
Michelle De La Cerda says
What an amazing home cooked meal. Wonderful presentation.
Linda Shapiro says
Every part of this meal is absolutely tantalizing! And as always, your photos are incredible!
Lori Vachon says
Mmmm, I'm craving beef now! Looks fabulous!
Michaela Kenkel says
What a divine looking meal!!
Del's cooking twist says
As always, you make my mouth watering with your pictures, This beef steak looks delicious!
Abigail Raines says
What a mouth-watering and delicious meal this is! I love grass-fed beef, too!
Cassie @ Southeast by Midwest says
This looks and sounds delicious. That looks like good quality meat and those hasselback potatoes look amazing! Thanks for sharing with the Tips and Tricks Link Party
Sherry Nappa says
Looks delish! Thanks for sharing at Merry Monday.