Recipe for: Beef steak from Polish ribeye with herb butter and grilled asparagus - photo 1
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Recipe for: Beef steak from Polish ribeye with herb butter and grilled asparagus

Spicy Main dishes Grilling 90 min Medium 0 views ~10.02 PLN * - (0)
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Description

Delicate steak from Polish ribeye served with intense herb butter and crispy, grilled asparagus — a summer suggestion for a family dinner or a barbecue gathering. The dish combines the juiciness of well-cooked ribeye, the aroma of fresh herbs and butter, and the lightness of seasonal asparagus. The herb butter brings a fresh note of parsley, chives, garlic, and lemon zest, which beautifully contrasts with the smoky flavor of the steak. Serve on a warm board or plate with optional arugula and a slice of lemon; it pairs wonderfully with roasted potatoes, herbed millet, or a light salad. The dish has distinct visual appeal: the golden crust of the meat, glistening pieces of butter, and green, grilled asparagus.

Ingredients Used

Ingredients (11)

Servings:
4
  • Roast beef 800 g
  • Butter 100 g
  • Garlic 2 clove (~10 g)
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • Asparagus 800 g
  • 🌿 Spices
  • Parsley 1 bunch (~30 g)
  • Chives 0.2 bunch (~15 g)
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Arugula 60 g
💰 Estimated dish cost: ~10.02 PLN (2.51 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Herb Butter

1

Take the butter out of the fridge for at least 30 minutes to soften. If you're short on time, put the butter in the microwave for 10–15 seconds on very low power (check every 5 seconds). Meanwhile, wash the parsley and chives, and dry them with a paper towel. Grate the zest of half a lemon using a fine grater (only the yellow part). Peel and finely chop the garlic (or press it through a garlic press).

Ingredients: Butter, Parsley, Chives, Garlic, Lemon
Use a butter knife or silicone spatula for mixing; the butter should be soft but not melted. Drying the herbs will prevent the butter from becoming watery.
2

Transfer the butter to a medium bowl. Add finely chopped parsley, chives, garlic, and grated lemon zest. Add 1 pinch of salt and 1 pinch of pepper. Stir with a wooden spoon or silicone spatula, making vigorous movements until the ingredients are well combined and the mixture is smooth.

Ingredients: Butter, Parsley, Chives, Garlic, Salt, Black pepper, Lemon
If you want a smoother consistency, you can use an immersion blender in short bursts. Do not puree the herbs — you want small pieces of greenery.
3

Transfer the butter onto plastic wrap and shape it into a log with a diameter of about 3–4 cm. Wrap it tightly and twist the ends to maintain its shape. Place it in the refrigerator for at least 30 minutes until it hardens. The butter can be prepared the day before and stored in the refrigerator.

Ingredients: Butter
Use kitchen foil or parchment paper. Once set, slice the butter just before serving.

Preparing the steak

4

Take the ribeye out of the fridge 30–45 minutes before grilling so that the meat reaches room temperature — this will help it cook more evenly. Pat the meat dry with paper towels to remove excess moisture. Evenly sprinkle 2 pinches of salt and 1 pinch of pepper on both sides (you can add some of the salt just before cooking if you prefer a stronger crust).

Ingredients: roast beef, Salt, Black pepper
Use a large cutting board and a sharp knife to even out the shape of the steaks if necessary. Drying the meat is key to achieving a good, caramelized crust.

Grilling the steak

5

Preheat the grill to a very high temperature (for a gas grill: about 230–260°C) or light a strong fire in a charcoal grill. If you are using a grill pan, heat it over high heat. Lightly brush the meat with a thin layer of canola oil (this helps achieve an even crust). Place the steaks on the heated grill and grill for 3–4 minutes on one side, until a golden, charred crust appears. Flip and grill for another 3–4 minutes to achieve a medium-rare to medium steak with a thickness of 2–3 cm. If you have a kitchen thermometer, the internal temperature for medium-rare is 52–55°C, for medium 60°C.

Ingredients: roast beef, Rapeseed oil
Use tongs to turn the meat, do not pierce it with a fork (to avoid losing juices). If the steaks are thicker (3 cm), add 1–2 minutes on each side. For thin slices, reduce the time by 1–2 minutes.

Resting the meat

6

After removing the steaks from the grill, place them on a board and loosely cover with aluminum foil. The resting time should be 5–10 minutes — this allows the juices to distribute evenly throughout the meat, making the steak juicy when sliced.

Ingredients: roast beef
Use a cutting board with a groove for juices. Do not leave the steaks covered with foil for too long, as they will lose freshness and the crust will become soft.

Grilled asparagus

7

Prepare the asparagus: snap off the tough, woody ends (holding one end and gently bending the piece — it will break at the natural point). Wash and dry. In a bowl, toss the asparagus with 2 tablespoons of canola oil (30 g), a pinch of salt, and a bit of freshly ground pepper. Lay the asparagus straight on a preheated grill or grill pan and grill for 6–8 minutes, turning every 2 minutes, until they are tender but firm and have clear grill marks.

Ingredients: asparagus, Rapeseed oil, Salt, Black pepper
The best option is a grill pan or direct grill; thicker stems need to be turned more often to avoid burning. The time depends on the thickness of the bundle.

Baking butter on steak and serving

8

Slice the chilled herb butter into pieces about 1 cm thick. Cut the steaks against the grain into slices 1–1.5 cm thick. Place a slice of herb butter on each piece of meat — the butter will start to slowly melt, creating a sauce. Arrange the grilled asparagus next to the steak on the plate. If using arugula (optional), place it on the plate as a base and drizzle with a small amount of lemon juice.

Ingredients: Butter, roast beef, asparagus, Arugula, Lemon
When slicing the steak, hold the knife at a right angle to the board and try to cut even slices. Additionally, you can add arugula for freshness.

Finishing and serving

9

Finally, drizzle the steak and asparagus with a little lemon juice (optional) and sprinkle with freshly ground pepper. Serve immediately so that the butter is slightly melted and creates a glossy glaze on the meat. We recommend serving with roasted potatoes or lightly toasted millet with herbs.

Ingredients: roast beef, Butter, Lemon, Black pepper
Serve the steak on warm plates to keep the dish at temperature for longer. Make sure the guests know that the herb butter is cold — it will melt on the hot meat and create an aromatic sauce.

Fun Fact

💡

The word 'rostbef' comes from the English 'roast beef' and in Polish cuisine traditionally refers to a roasted or fried piece of beef. Serving it with herb butter is a modern twist that combines the smoky flavor of the meat with the freshness of the herbs.

Best for

summer barbecue gathering family dinner romantyczna kolacja

Tips

🍽️ Serving

Serve on large plates, placing arugula under the steak (if using) and arranging the asparagus parallel. The herb butter can be shaped into thin slices and placed on each piece of meat just before serving. A moderately tannic red wine (e.g., young merlot) or refreshing water with a slice of lemon pairs well to drink.

🥡 Storage

Herb butter can be stored wrapped in foil for up to 7 days in the refrigerator or up to 3 months in the freezer. Cooked steaks are best eaten immediately; leftovers can be stored in the refrigerator for up to 2 days and reheated briefly in a pan over medium heat to avoid drying out the meat. Grilled asparagus can be stored for up to 24 hours and reheated briefly in the oven or on the pan.

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