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Grilled Short Rib Steak with Leek Scape Butter

Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter
Prep Time5 mins
Course: Dinner, Main Course
Cuisine: American, Farm to Table, Farmer's Market
Keyword: cooking with herbs, Short Rib Steak
Servings: 4


  • 4 boneless short rib steaks
  • 4 tsp balsamic glaze
  • 4 tsp olive oil
  • generous salt and pepper
  • 1 tsp garlic minced
  • 2 tbsp butter
  • 2 tbsp leek scapes diced


  • Rub balsamic glaze, olive oil, salt and pepper evenly over all sides of the short rib steaks.
  • Let sit at room temperature while the grill heats about 15 minutes.
  • Grill steaks over direct heat until an internal temperature of 135 degrees is reached, about 4-5 minutes each side depending on the thickness of the steak. Remove from grill and let rest 5 minutes.
  • While steaks are resting, melt butter in small pan over medium heat. Add garlic and leek scapes. Cook until softened fragrant, about 2-3 minutes. Spoon over steaks just before serving.