Rib Eye with Garlic Scape Butter

We’re celebrating the men in our lives with this succulent rib eye topped with garlic scape butter. The only wrinkle is that they’re gonna have to cook it themselves, because you know, man, fire, food and all. 💪🏼 🔥 🥩

We’ve got the prep covered though. As it happens, no matter how much time we spend in the kitchen prepping all the food for a BBQ, our grillers always get the glory! On Father's Day we’ll let them bask in it!

Here are our top tips for an excellent steak:

• We always make sure our meat has been sitting out for around 20 minutes before it hits the heat. This takes off the chill, ensuring even cooking and better results.

• A good quality steak only needs a sprinkling of salt and pepper before its cooked.

• After the steak has been grilled to your liking (3-5 minutes per side for rare, 5-7 minutes for medium rare, and 7-9 minuets for well done), let it rest for at least 10 minutes before serving to allow the juices to settle. Patience is a virtue we know, but this is a good time to top up your glasses!

• A good sauce or butter is all you need to make this an unforgettable meal. Try our Garlic Scape Butter below!

Garlic Scape Butter

Garlic scapes have a short season and your best bet is to find them at your local farmer’s market. Raw scapes can be very pungent, so don’t let their delicate appearance fool you! If you can’t find them, just use garlic instead.

• 1 stick salted butter, at room temperature

• 1 tablespoon garlic scapes, finely chopped. If you can’t find garlic scapes substitute 2 cloves of crushed garlic.

• 2 tablespoons fresh parsley, finely chopped

• 1/2 teaspoon grated lemon rind

• 1/4 teaspoon kosher salt

• 1/8 teaspoon pepper

Add the garlic scapes, parsley, salt and pepper to the soft butter. Combine until everything is evenly distributed. Scoop the mixture onto a square of plastic wrap and shape it into a long roll. Close the wrap over the butter on one side and roll the butter into a sausage, then twist the ends. This will help form a nice cylinder. Place in the fridge until ready to use. Slice into rounds for serving.