Grilled Rib Steaks with Martini Butter

8 DLM Natural Beef Rib Steaks, cut 1 inch thick
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 tsp sea salt
1/4 tsp freshly ground pepper
Martini Butter:
2 Tbsp gin
1 Tbsp dry vermouth
1/3 cup pimento-stuffed green olives (about 12 medium olives)
8 Tbsp unsalted butter, at room temperature
1/2 tsp grated lemon zest
Dash of DLM Cayenne Pepper

Rub steaks with olive oil and season with salt and pepper. Place steaks on a hot grill and cook, turning occasionally, until well browned outside and still pink and juicy inside, about 8 to 12 minutes. Top each steak with a dollop of Martini Butter.

To Prepare Martini Butter: In a small nonreactive sauce pan boil gin and vermouth over high heat until liquid is reduced to 1 Tbsp, 2 to 4 minutes. Remove from heat and let cool. In a food processor or blender, combine reduced gin mixture, olives, butter, lemon zest, and Cayenne. Process until olives are minced and mixture is

blended. Martini Butter can be stored several days in refrigerator or weeks in freezer.

Makes 8 servings
Prep Time: 10 Minutes
Cook Time: 812 Minutes

Per serving: 1092 calories; 95g total fat; 40g saturated fat; 249mg cholesterol; 1154mg sodium; 0g total carbohydrates; 0g dietary fiber; 53g protein;

Allergy Warning: Contains Milk

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