Savory Butter and Grilled Steaks with 7 Seed Crust
Lunch - Brunch - Dinner
1-2 tablespoons 7 Seed Crust
¼ cup butter, softened
2 tablespoons crumbled blue cheese
2 teaspoons minced fresh chives
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
2 beef rib-eye steaks, cut ¾-inch thick (about 6 – 8 ounces each)
Combine the butter, blue cheese, chives, lemon juice, and black pepper in a small bowl; mix until well blended. Set aside.
Prepare grill for cooking at a medium temperature.
Press 7 Seed Crust evenly over both sides of meat.
Place steaks on grid of grill, cook 6-8 minutes for medium; turning once after 3-4 minutes (pull at 130-135°).
Remove from heat and allow steaks to rest for 10 minutes.
Top steaks with Blue Cheese Herb Butter.
Flavored butter adds a special flare to a steak. As butter melts, the flavors are in every bite. Also try it on a baked potato or fresh vegetables.