Obersteiner "Filet Mignon" (Grilled Rye Bread)

Prep Time
Cook Time
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"Is the name a put-down, or can this simple grilled bread really rival the finest steak? I'll let you decide that. Adapted from Steven Raichlen's Planet Barbecue! I prefer Steven's method of buttering the bread before grilling."

Original recipe yields 8 servings


  • Serving Size: 1 (81.9 g)
  • Calories 167.7
  • Total Fat - 9.7 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 22.9 mg
  • Sodium - 219 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.5 g
  • Protein - 3.2 g
  • Calcium - 98 mg
  • Iron - 1.3 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Note: the butter mixture can be prepared up to one day ahead

Step 1

Make the butter: Crush or mince the garlic, then mash it to a paste with the side of a knife.

Step 2

Place garlic, onion, dill, parsley and butter in a mixing bowl and whisk until well combined.

Step 3

Season with white pepper.

Step 4

Set up the grill for direct grilling and preheat to medium-high.

Traditional method

Step 5

Put butter in 4 individual ramekins.

Step 6

Brush and oil grill grate.

Step 7

Lay bread slices on hot grate.

Step 8

Grill until toasted and browned, about 1-2 minutes.

Step 9

Turn and grill on the other side, 1-2 minutes.

Step 10

Serve immediately with individual ramekins of butter.

Steven's method

Step 11

Brush and oil grill grate.

Step 12

Spread butter mixture on both sides of bread.

Step 13

Place bread on hot grill and grill until butter is sizzling and bread is toasted and browned, about 2 minutes.

Step 14

Turn and grill on other side, about 2 minutes.

Tips & Variations

No special items needed.

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