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Grilled Beef Rib Steaks with Red Wine Peppercorn Butter

6 servings


Gluten Free No Added Sugars

Nutritional Facts Per Serving

37.7 g
2.6 g
0.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 452
  • Fat 29.5 g
    • Saturated   16.3 g
    • + Trans 
  • Cholesterol 125 mg
  • Sodium   223 mg
  • Carbohydrate 2.6 g
    • Fibre   0.5 g
    • Sugars  
  • Protein 37.7 g
    • Vitamin A 14 %
    • Vitamin C 0 %
    • Calcium 4 %
    • Iron 26 %


To make butter, place the red wine, shallot, peppercorns and bay leaf in a small pot. Bring to a simmer and reduced to a syrupy 2 Tbsp. Remove mixture from the heat and cool to room temperature. Remove and discard bay leaf.

In a mixing bowl, beat butter with an electric mixer until lightened. Add the wine mixture, mustard and tarragon or chives and beat until well combined, scraping the bowl with a spatula during the process as needed. Place a foot long sheet of plastic wrap on a work surface. Place the butter in an 8" long row down the centre of the plastic wrap. Roll the butter inside the plastic wrap, into a 2" thick log, gently twisting the ends to seal. Refrigerate butter until firm, at least 1 hour.

When ready to serve, set butter out at room temperature. Preheat an indoor or outdoor grill to medium-high. Season the steaks with salt and pepper. Lightly oil the bars of the grill, if prone to sticking. Grill steaks to the desired doneness, allowing approximately 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare. Unwrap butter and sliced into 12 rounds. Set a steak on each of 6 heated plates. Top each steak with two rounds of butter and serve.

Recipe Options: Serve the butter on any other tender steak, such as rib eye, strip loin or sirloin. Instead of green peppercorns, use 1 tsp. of coarsely cracked black peppercorns in the butter. Instead of tarragon or chives, use the stronger tasting chopped fresh rosemary or thyme, to taste, in the butter.

Serving Suggestions

Serve the steaks with a couple of side dishes you create from recipes in our collection, such as Boiled, Smashed and Fried New Potatoes, and Grilled Asparagus with Citrus Vinaigrette and Pine Nuts.

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