Description
Grilled Ribeye Truffle Butter Crispy Capers Watercress Smash delights with rich flavors!
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick, 12–16 ounces each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup unsalted butter, softened
- 1 tablespoon truffle oil
- 1 tablespoon fresh parsley, chopped
- 1/4 cup capers, rinsed and drained
- 2 cups watercress, stems removed
- 1/2 lemon, juiced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix the softened butter with truffle oil and chopped parsley. Set aside.
- Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil and season generously with salt and pepper.
- Grill the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the grill and let rest for 5 minutes.
- While the steaks are resting, heat a small skillet over medium heat. Add the capers and cook until they are crispy, about 3-4 minutes. Drain on paper towels.
- In a separate bowl, combine the watercress, lemon juice, and red pepper flakes (if using). Gently smash the watercress with a fork to create a rustic texture.
- To serve, place a generous spoonful of truffle butter on each steak, top with crispy capers, and serve alongside the watercress smash.
Notes
- For added flavor, marinate the ribeye in a mixture of olive oil, garlic, and rosemary for 1-2 hours before grilling.
- If truffle oil is unavailable, substitute with garlic herb butter for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak with toppings
- Calories: 800
- Sugar: 0g
- Sodium: varies
- Fat: 65g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 50g
- Cholesterol: varies