Grilled Rib-eye Steak with Kirkland Signature Sweet Mesquite Barbecue Butter

CARGILL MEAT SOLUTIONS

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• 2 cups unsalted butter, softened
• 1 Tbsp brown sugar
• ¼ cup Kirkland Signature Sweet Mesquite Seasoning, plus more for seasoning
• 4 rib-eye steaks (1½ inch thick or more/15 oz each)

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Combine softened butter, brown sugar and seasoning. Mix until completely blended. Set aside at room temperature until steaks are cooked.

Butter can be refrigerated or frozen for future use. Place in proper container to freeze or refrigerate.

Preheat outdoor grill to 450 F. Well season both sides of steaks with seasoning. Place steaks on clean, oiled grates; cook to desired doneness. (USDA recommends an internal temperature of 145 F.)

Place each steak on a plate and allow steak to rest for 5 minutes before cutting. Slice, then place a 2 Tbsp dollop of barbecue butter on top of the steak.

Makes 4 servings.