Grilled Rib-Eye Steaks with Parsley-Garlic Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley. Ingredients:
1/2 cup (1 stick) butter, softened |
1 tablespoon finely chopped fresh parsley |
1 tablespoon chopped fresh chives |
1 garlic clove, pressed |
2 teaspoons cognac |
salt and pepper |
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each) |
Directions:
1. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.
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