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Char-Grilled Rib Eye with Roasted Shallot and Herb Butter (Patrick and Gina Neely) Recipe

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Char-Grilled Rib Eye with Roasted Shallot and Herb Butter (Patrick and Gina Neely)
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Ingredients
13
Count
Nutrition
755
Calories
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Ingredients:

Directions:

  1. Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature. Prepare the charcoal grill to medium-high heat on one side of your grill, and medium-low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium-high heat and the other to low.)
  2. When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium. Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat. Spread steaks with the roasted shallot and herb butter.
  3. NOTE When you're grilling such a thick piece of meat, it's best to cook at a high temperature, to sear the outside nicely, then move to the cooler side of the grill, to give the inside of the steak a moment to catch up. This is especially important if you like your steaks the way Pat does, more on the medium side than medium rare.
  4. ROASTED SHALLOT AND HERB BUTTER:
  5. GINA: Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.
  6. Preheat the oven to 350 degrees F. Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely. Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 755.29 Kcal (3162 kJ)
Calories from fat 681.75 Kcal
% Daily Value*
Total Fat 75.75g 117%
Cholesterol 166.44mg 55%
Sodium 645.08mg 27%
Potassium 470.92mg 10%
Total Carbs 19.92g 7%
Sugars 8.85g 35%
Dietary Fiber 3.6g 14%
Protein 4.67g 9%
Vitamin C 15.6mg 26%
Vitamin A 0.8mg 25%
Iron 2mg 11%
Calcium 89.4mg 9%
Amount Per 100 g
Calories 353.88 Kcal (1482 kJ)
Calories from fat 319.43 Kcal
% Daily Value*
Total Fat 35.49g 117%
Cholesterol 77.98mg 55%
Sodium 302.24mg 27%
Potassium 220.64mg 10%
Total Carbs 9.33g 7%
Sugars 4.15g 35%
Dietary Fiber 1.69g 14%
Protein 2.19g 9%
Vitamin C 7.3mg 26%
Vitamin A 0.4mg 25%
Iron 0.9mg 11%
Calcium 41.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.7
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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