Chef Nikos’ Grilled Veal Rib Steaks with Green Garlic Butter

August, July, June, September

Recipe courtesy of Nikos Mantis, Pinetree Catering


  • half-rack of veal, cut into 4 tomahawk-style steaks
  • canola oil
  • coarse salt
  • cracked black pepper
  • 1 stalk green garlic
  • 1 T chopped parsley
  • 1/2 C salted butter, divided


  1. Light your bbq well in advance – you want it to be smoking hot when you go out with your steaks.
  2. Prepare your garlic butter:  mince a stalk of green garlic – the white bulb and some of the green as well.
  3. Soft-cook your garlic in about a tablespoon of your butter, just to let the flavour infuse the melted butter.  Set aside to cool.
  4. Cream the remaining butter together with the cooled garlic and butter; set aside to chill.
  5. Season steaks with a drizzle of Brule Creek Farms canola oil.
  6. Sprinkle with coarse salt and cracked black pepper.
  7. Place steaks on a smoking-hot grill at a 45 degree angle to the grill bars.  Turn 45 degrees or so after 2 – 3 minutes to achieve nice diamond-shaped grill marks.
  8. Flip after another 2 – 3 minutes and repeat your 45 degree turn 2-3 minutes after that.
  9. Consult a guide like Canada Beef’s Grilling Guide for tips on cooking your steak just right.

Watch our July 2021 video with Chef Nikos for a demonstration!