Customer Care 1-800-667-8280

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
Show All Nutrition Facts

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.

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.

Related Recipes