Grilled Rib Eye Steak with Horseradish Thyme Compote

Why is it that when you think of a manly meal, you never think of a skewer of pink shrimp? It's never a slice of broiled chicken, a tenderloin of turkey, or a sauteed piece of tofu. It has to be beef. To make it even more masculine, it has to be grilled beef. This virile hunk of protein is for my husband, the Quiet Man. He doesn't ask for much. Just some occasional household harmony, an adventure book, and a grilled steak every once in a while.

Lucky for me, this rib eye was on sale for $5 a pound. It did have an ominous warning sticker on it: Use or freeze today. I didn't care so much about the sticker, but I did care that it was nicely marbled and a deep red cherry color, the sign of a nice fresh cut of meat. At home, I coated it generously with black pepper and a bit of salt. After 10 minutes on the grill and a brief rest, I plopped on a little pile of buttery compote.

I posted the Horseradish Thyme Compote a couple of days ago when I showed you how to make the cheesy bread. Don't be scared of horseradish! It adds just a slight peppery bite, and it has neither horses nor radishes, promise! A little of this decadent stuff goes a very long way. From one batch, I made a rib eye topping, garlic bread, and had enough to throw some extra on some roasted potatoes, this week. I've still got some in the freezer.

Scroll down further for a complete Father's Day menu with recipes.

Grilled Rib Eye with Horseradish Thyme Compote

Estimated Cost: $9.50

I made mine for much cheaper, but you've got to spring when the meat is on sale.

1 lb. rib eye steaks

3 tablespoons black pepper

2 teaspoons pepper

Preheat the grill for hot cooking. Coat the steaks with pepper and salt. Let stand at room temperature for 15 minutes. Grill to desired doneness, about 5 minutes per side for medium. Let rest for five minutes. Top with a dollop of Horseradish Thyme Compote.

Horseradish Thyme Compote

Combine 4 tablespoons softened butter, 1 tablespoon prepared horseradish, 1 clove garlic, 1 tablespoon fresh thyme (or 1 teaspoon dried), and 1/4 teaspoon each salt and pepper. Roll into a cylinder, wrap in waxed paper and store in fridge or freezer.

LEFTOVER COMPOTE BONUS:

Roast some red potato pieces tossed in olive oil at 425 for 30 minutes. Toss with thyme butter when they come out of the oven.

Coming Tomorrow:

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