Rib-eye steaks with lemon, caper & dill butter
Indulge in succulent rib-eye steaks topped with a zesty lemon, caper, and dill butter. This recipe combines rich, juicy beef fillets with a flavorful butter blend made from creamy butter, tangy capers, fresh dill, and vibrant lemon juice. Perfectly balanced and delightfully simple.
- 07 May 2025
- Cook time 15 min
- Prep time 10 min
- 2 Servings
- 5 Ingredients
Rib-eye steaks are a classic favorite due to their rich marbling and robust flavor. Elevate your steak dinner with this delightful recipe for Rib-eye steaks with lemon, caper & dill butter. The tangy lemon juice, briny capers, and fresh dill complement the succulent beef fillets, creating a dish that's perfect for any special occasion or a simple weeknight treat.
Ingredients:
Instructions:
a. In a small bowl, combine the softened butter, finely chopped capers, chopped fresh dill, and lemon juice.
b. Mix thoroughly until all the ingredients are well incorporated.
c. Transfer the mixture onto a piece of plastic wrap or parchment paper, then roll and shape it into a log.
d. Refrigerate the butter log for at least 30 minutes or until it is firm.
a. Remove the beef fillets from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
b. Season the steaks on both sides with salt and freshly ground black pepper.
a. Heat a large skillet or grill pan over medium-high heat. Alternatively, you can use an outdoor grill.
b. Once the pan is hot, add the steaks. For medium-rare, cook the steaks for about 4 minutes on each side, or adjust the cooking time to your desired level of doneness.
c. If using a skillet, you can also baste the steak with some of the melted butter from the pan for extra flavor.
a. Once cooked to your preference, remove the steaks from the pan or grill and let them rest on a cutting board for about 5 minutes. This helps retain the juices in the meat.
a. Slice the rested steaks if desired and place them on serving plates.
b. Cut a few slices of the chilled lemon, caper, and dill butter and place them on top of the hot steaks. The heat from the steak will melt the butter, creating a delicious sauce.
c. Garnish with extra dill, capers, and lemon wedges if desired.
a. Serve your Rib-eye steaks with a side of your choice, such as a fresh salad, roasted vegetables, or mashed potatoes.
Tips:
- Choose high-quality beef fillets for the best flavor and tenderness. Look for well-marbled steaks to ensure a juicy result.
- Bring the steaks to room temperature before cooking to ensure even cooking. This usually takes about 30 minutes.
- Pat the steaks dry with paper towels before seasoning to achieve a good sear and prevent steaming.
- Use a cast-iron skillet or grill for cooking the steaks to achieve a perfect sear and even cooking.
- Let the cooked steaks rest for at least 5 minutes before slicing to allow the juices to redistribute throughout the meat.
- Prepare the lemon, caper & dill butter ahead of time to allow the flavors to meld. You can store it in the refrigerator and bring it to room temperature before serving.
This Rib-eye steak recipe with lemon, caper & dill butter is a delicious way to enjoy a restaurant-quality meal at home. The combination of savory butter and fresh herbs enhances the steak's natural flavors, making it a dish that's sure to impress family and friends. Serve it with your favorite sides and enjoy the burst of flavors with each bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 670kcal | 33% |
| Protein | |
| Protein 60g | 41% |
| Carbohydrates | |
| Carbohydrates 1.18g | 0% |
| Fiber 0.12g | 0% |
| Sugar 0.60g | 1% |
| Fat | |
| Fat 45g | 55% |
| Saturated 24g | 77% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 160mg | 28% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.89mg | 68% |
| Vitamin B3 12mg | 78% |
| Vitamin B6 1.54mg | 90% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 9ug | 381% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.22mg | 24% |
| Iron, Fe 7mg | 66% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 580mg | 46% |
| Potassium, K 860mg | 25% |
| Selenium, Se 54ug | 102% |
| Sodium, Na 190mg | 12% |
| Zinc, Zn 9mg | 85% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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