Grilled Rib-Eve Steaks with Parsley-Garlic Butter

Pasley Butter SteakSometimes when cooking, it is easy to get enthralled with complex recipes – hours to marinade, a messy kitchen with many sauce-covered utensils, multiple cooking methods all used in one dish. Although many of those dishes turn out to be fantastic, it is when I discover a classic dish – one that highlights the organic simplicity of fresh ingredients- that I realize the power of food. Some food doesn’t need to be pureed, brined, marinaded, reduced or manipulated for hours. Some food, when served with a few well-thought out complements, can truly be the star with no help from me.

This dish, from Bon Appetit, is one of those recipes. Take the earthy, juicy goodness of a grilled steak and put a generous spoonful of this herb-infused parsley-garlic butter on top. I have tried the various methods of grilling a steak and although all delicious in their own way, I truly think this recipe – this classic – is my absolute favorite.


For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
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 (optional)
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness. Cut each steak in half, top with spoonful of chilled butter, let it melt over the steaks as they rest, then serve.


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