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Barbecued rib eye cutlets with nori butter

Name: Barbecued rib eye cutlets recipe with nori butter
Yield: 4
Ingredients: 4 x 300g beef rib eye cutlets, trimmed; Extra virgin olive oil, to drizzle; 250g unsalted butter, chopped into 1cm pieces, at room temperature; 2 sheets seasoned nori, shredded; 2cm piece (10g) ginger, finely grated; 3 garlic cloves, crushed; Finely grated zest of 1 lemon; 1/2 bunch flat-leaf parsley, leaves picked, finely chopped

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https://healthimprovements.info/recipes/barbecued-rib-eye-cutlets-recipe-nori-butter/yl94ge8y — Barbecued rib eye cutlets with nori butter

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Aug 09, 2019

This recipe promises your rib eye will be succulent and tender.

4 x 300g beef rib eye cutlets, trimmed
Extra virgin olive oil, to drizzle
250g unsalted butter, chopped into 1cm pieces, at room temperature
2 sheets seasoned nori, shredded
2cm piece (10g) ginger, finely grated
3 garlic cloves, crushed
Finely grated zest of 1 lemon
1/2 bunch flat-leaf parsley, leaves picked, finely chopped

Method

1.

Place cutlets on a tray and drizzle with olive oil. Season and coat all over. Cover with plastic wrap and stand at room temperature until ready to cook.
2.

To make the nori butter, place butter in the bowl of a stand mixer with the whisk attachment and whisk on high speed, scraping down the sides occasionally, for 8-10 minutes or until light and fluffy. Reduce speed to low. Add nori, ginger, garlic, lemon zest and parsley. Season to taste and whisk until just combined. Transfer to a bowl and stand at room temperature until ready to use.
3.

Preheat a lightly greased chargrill or barbecue to high. Cook cutlets for 5-6 minutes on one side, then turn and cook for 4-5 minutes for medium-rare or until charred and cooked to your liking. Stand for 5 minutes then place cutlets on plates and spoon over butter. Serve immediately.