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Grilled Ribeye Steak and Caesar Salad

Updated: Wednesday, July 30 2014, 05:01 PM EDT
Servings: 4

4 each Angus Ribeye Steaks, 1 to 1 1/2 thick (about 14-18 ounces each)
Kosher Salt and Cracked black pepper to taste

When ready to grill, brush grill and rub with a oiled towel, then preheat
grill to medium-high heat. When grill grates are hot, season steak and put steaks on grill and cook, turning 90 degrees for grill marks and over once after 4 minutes and repeat on other side. Time depends on desired doneness.

Serve each steak with Compound Butter and Grilled Caesar Salad.

Compound Butter

Yield:  one pound butter

1 lb butter soft
½ bunch Italian parsley large stems removed, rough chop
1 pkg. Chives rough chop
2 Shallots finely diced
4 cloves finely chopped garlic
salt and pepper to taste
Plastic wrap

Combine all ingredients. Place butter mixture on piece of plastic wrap or parchment paper fold over plastic wrap and form into log, twist ends to seal and chill until butter is hard. Slice pieces off to top steaks, pork chops, chicken or fish. Can be frozen up to three months. 



4 heads Private Select Artisan Lettuce, cut in half (Sweet Gem Lettuce)
8 ounces Caesar Dressing, Ken’s Oil Style
Olive Oil Spray
4 ounces Parmesan Cheese, shaved
1 each Baguettes, bias cut (16 pieces)

For CROUTONS: Brush both sides of baguette slices with some of dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes.

For LETTUCE: Spray cut side of lettuce with olive oil.  Grill for 2-3 minutes on cut edge.  Then spray other side and repeat grilling. 

For PLATE-UP: Cut lettuce in half, drizzle with dressing and top with parmesan.  Crouton on side of plate.  Serve and offer cracked black pepper.Grilled Ribeye Steak and Caesar Salad

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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