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Grilled Ribeye with Black-Eyed Susan Butter

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Serves: 4

Bet on satisfaction with this speedy, delicious recipe for Preakness “Steaks”


4 ribeye steaks, each about 1 inch thick and 10-12 ounces 

1 T. canola oil

coarse kosher salt and fresh ground pepper

Black-Eyed Susan Butter:

1 stick Kerrygold unsalted butter, softened

1/2 t. Maldon sea salt

2 t. James E. Pepper 1776 Bourbon, just a splash

zest of 1 orange

2 t. orange juice

1 shallot, minced

1 clove garlic, minced

1 T. fresh parsley, chopped

To Prepare

Rub steaks with canola oil and season both sides generously with coarse kosher salt and fresh ground pepper. Set aside at room temperature for about 30-45 minutes.

Meanwhile, prepare the Black-Eyed Susan Butter by mixing all of the ingredients, unsalted butter through parsley, in a medium bowl. Spoon butter onto the edge of a sheet of plastic wrap. Roll up to wrap the mixture tightly. Press and mold to form a log. Chill for about 20 minutes. Butter mixture can be prepared up to 5 days ahead of time. Remove from refrigerator 15 minutes before serving.

Heat grill over direct medium-high heat. Be sure to oil the grates of your grill to prevent sticking. Sear steaks, covered, for 3 minutes. Flip and sear the other side for 3 minutes. An instant-read thermometer should read 125º for medium-rare steaks. Remove from grill, cover with foil and allow to rest for 5 minutes.


To Serve

Serve each steak warm topped with a slice of Black-Eyed Susan Butter.

Pair with a traditional Black-Eyed Susan

Eddie's Recipe Tip:

Find our Black-Eyed Susan cocktail recipe at