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Steak with the Works

  • Prep time: 20 min
  • Cook time: 10 min
  • Servings: 4


  • 2 tomatoes
  • 1 onion
  • 1/2 cup sport peppers
  • 2 tablespoons sport pepper juice
  • 2 tablespoons canola oil
  • 2 tablespoons sweet pickle relish
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons softened butter
  • 1/4 cup finely shredded sharp Cheddar cheese
  • 4 1-inch-thick boneless rib-eye steaks


Combine the tomatoes, onion, peppers, pepper juice, oil, relish, celery salt, and black pepper in a large bowl. Toss to coat well. Set aside.

Combine the butter and cheese in a small bowl until creamy. Mound the butter mixture into a small bowl.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks to the grill and cook, turning once, to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to plates; top each steak with 1 tablespoon of the butter mixture. Serve with the salad.