Recipes & Tips

Grilled Steak with Calabrian Chili Compound Butter Recipe

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

This recipe from What’s Gaby Cooking featuring delicious grilled New Zealand grass-fed ribeye steaks is perfect for when you want something simple that packs a lot of flavor into every bite. An added bonus? This meal can be on the table in just 30 minutes. 


For the steak:

  • 4 10 oz New Zealand grass-fed ribeye steaks (Tip: Look for the Taste Pure Nature logo) 
  • Salt
  • Pepper

For the Basil Vinaigrette:

  • 1 small shallot, roughly chopped
  • 2 cups tightly packed fresh basil leaves, stems removed
  • 2 garlic cloves
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Kosher salt, more to taste
  • Pepper, to taste

For the Compound Butter:

  • 1/2 cup unsalted butter, softened 
  • 1 1/2 tablespoons Calabrian chilis, finely chopped
  • 1 1/2 tablespoons basil vinaigrette  
  • Salt
  • Pepper

To Serve:

  • Cherry tomatoes
  • Fresh basil


For the Steak:

  • 1. Preheat grill to medium-high heat.
  • 2. Pat steaks dry and season both sides with salt and pepper.
  • 3. Add steaks to hot grill and cook until they reach your desired level of doneness (3-4 minutes per side for medium rare).
  • 4. Remove steaks from heat and let rest for 5-10 minutes. 

For the Basil Vinaigrette:

  • 5. To a blender, add all ingredients for the vinaigrette and blend for 1 minute, or until smooth.
  • 6. Taste and add salt and pepper, as desired.

For the Compound Butter:

  • 7. In a small bowl, add all ingredients and mix together until smooth.

To Serve:

  • 8. Slice steaks and scatter with cherry tomatoes and basil. Top with a spoonful of compound butter.
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