Char-Grilled Rib Eye with Roasted Shallot and Herb Butter

Name: Char-Grilled Rib Eye with Roasted Shallot and Herb Butter
Yield: serves 4 generously
Ingredients: Four 12-ounce rib-eye steaks, bone-in, about 1 1/2 inches thick; Olive oil; Kosher salt and freshly ground black pepper; 1 recipe roasted shallot and herb butter (recipe follows); 1 medium shallot, peeled; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 1 stick salted butter, at room temperature; 1 tablespoon finely chopped fresh parsley; 1 tablespoon finely chopped fresh basil; 1 tablespoon finely chopped fresh tarragon; 1 teaspoon grated lemon zest; Pinch of crushed red-pepper flakes

December 14, 2011

There is nothing like a rib eye: it is the most flavorful steak you can buy. The thin streams of fat running through this cut of steak create outstanding flavor. You’ll only need to season this with salt and pepper, because we’re going to make a shallot-and-herb butter to slap on top of this baby once it’s off the grill. As with any good steak, let this one rest for a few minutes before digging in. It will be moist and tender.

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