“Grilled Ribeye Steaks with Sofrito Butter”

Nothing says Spring and Summer like grilling and one of my favorite meats to grill are ribeyes. Since Mothers Day is right around the corner, fire up your grill for Grilled Ribeye Steaks with Sofrito Butter. Mom should not be cooking on her day because she should be chilling with a cocktail in hand. Cook her a delicious dinner and celebrate all she has done for you. Also, don’t forget to say “I love you”.

Grilled Ribeye Steaks with Sofrito Butter

Seems like this Mothers Day is going to be a good day yet the weather may be cooler than we would like. That said the weather will be great for grilling so let’s talk about the deliciousness of these steaks.

First, combine your compound butter by mixing softened butter and sofrito. Sofrito is a Mexican seasoning used in rice, beans, stews, and soups containing tomato, green pepper, garlic and onion. It’s wonderful. Place butter on plastic wrap, folding over to form a log. Refrigerate for at least 1 hour to a couple days ahead.

Grilled Ribeye Steaks with Sofrito Butter

Next prepare steaks by bringing them to room temperature for 30 minutes and seasoning with a generous amount of Adobo seasoning. Let sit until ready to grill. Prepare grill according to manufacturer’s instructions and grill temperature kept at 400 degrees.

Cook steaks as desired and immediately top each steak with a pat of sofrito butter, allowing butter to melt on top. Serve with rice and beans or tossed green salad.

Grilled Ribeye Steaks with Sofrito Butter

Simple seasonings most often make the best tasting food and steaks are no exception. I buy Angus steaks because of tenderness and marbling which is key. The Sofrito butter gets better with age and I rather use salted butter here instead of unsalted butter. Enjoy the robust flavors of two worlds, meat and butter. Trust me the first bite is heaven and won’t soon be forgotten. Have a great weekend!

Grilled Ribeye Steaks with Sofrito Butter

Grilled Ribeye Steaks with Sofrito Butter

4 – 3/4” to 1” thick bone-in or boneless Ribeye steaks

Adobo seasoning with pepper, to taste

1/4 cup (4 T.) salted butter, softened

1/4 cup Goya Sofrito

For flavored butter, combine soft butter and sofrito. Place butter mixture on plastic wrap and roll into a log. Refrigerate for at least 1 hour before serving. Butter will last up to 2 weeks in refrigerator.

Pat steaks dry with paper towel and season steaks on both sides with Adobo seasoning. Let meat sit at room temperature for 30 minutes.

Prepare your grill according to manufacturer instructions and maintaining a temperature of 400 degrees.

Place steaks on grill, cooking 5 to 6 minutes per size or until desired internal temperature is reached.

Remove steaks from grill immediately and place sofrito butter slices on top to melt. Serve with rice and tossed green salad.