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Nutrition Facts
Serving Size 194 g
(Approx. 2 Servings)
Amount Per Serving
Calories 640 Calories From Fat 480
% Daily Value*
Total Fat 59 g 91%
Saturated Fat 21 g 105%
Trans Fat 0.5 g
Cholesterol 170 mg 57%
Sodium 920 mg 38%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 39 g
Vitamin A 20% Iron 20%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Butter Steak

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
2  People


Recipe makes 2 Servings

4 t-bone steaks
3 Oz Wyatt's Finishing Butter
1/2 Tbsp kosher salt
1/2 Tbsp coarse black pepper
2 Tbsp Ottavio Grapeseed Oil
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Preheat grill to 400°F.
Season steaks liberally with salt and pepper and allow to sit at room temperature for 15 - 20 minutes before cooking.
Drizzle grapeseed oil over each steak and lay on the grill, allow to cook for about 4 - 5 minutes per side depending on thickness. Only flip the steaks once, cook to your desired doneness (135°F internal temperature is desirable).
Once you take them off the grill immediately place 1 oz. of butter on top of each steak and allow to rest tented with foil for 15 minutes before serving. Add more butter for serving if desired.


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