2 sticks (1 cup) softened butter
2 tablespoons minced fresh chives
1 tablespoon fresh or powered parsley
1 sprig fresh rosemary leaves picked and chopped
Salt and freshly ground black pepper
4 (20-ounce) bone-in rib-eye steaks
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
DirectionsIn a medium-size bowl, combine the butter, chives, parsley and mix well. Reserve for steak.
Preheat the grill, clean and leave one side on “high” heat setting with other on “medium” heat.
Season the steaks with the kosher salt and pepper. Sear the steak on “high” for approximately one minute to a side or until the steak is well marked.
Move to “medium” heat and grill with lid down - to maximize smoking - four minutes to a side.
Makes the perfect medium rare steak. Add a minute to a side for medium or two minutes to a side for overcooked (the way my wife likes it).
Using a spoon, dollop 2 tablespoons of the compound butter on top of each steak and serve immediately.