Big Sky Rib Eyes with Shallot-Herb Butter

(from castro15’s recipe box)

Categories: Grilling

Ingredients

  • 1 stick butter, at room temp
  • 1/4 cup finely chopped shallots
  • 2 tbsp. finely chopped parsley
  • 2 tbsp. finely chopped tarragon
  • 2 tbsp. finely chopped thyme
  • 4 bone-in rib eye steaks
  • Kosher salt

Directions

  1. In a food processor, mix the butter, shallots and herbs; season with salt. Transfer to a jar. Cover and refrigerate.

  2. Pat the steaks dry; season generously with kosher salt and pepper. Let sit out for 30 minutes.

  3. Build a campfire; set a grill grate on top. Heat a large cast-iron skillet on the grate. Pat the steaks dry again; season. Working in 2 batches, cook the steaks to desired doneness, 5-8 minutes per side for medium-rare. Top each steak with a generous spoonful of the shallot-herb butter. Let the steaks rest for 10 minutes.

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