Saturday, May 9, 2020

Grilled Rib-Eyes with Shallot-Jalapeño-Tomato Butter

If you are a carnivore like me, grilled rib-eye steaks are at the very pinnacle of our bovine desires. Brimming with "oh-so-delicious" fat and huge beef flavor, no other cut of meat comes close. Couple that with an incredible compound just doesn't get any better. Just one caveat when making the not use sun-dried tomatoes packed in oil...if you do the butter will not hold together.

2, 1-pound rib-eye steaks, 1-inch thick
Kosher salt and fresh ground pepper
4 ounces unsalted butter (1 stick)
3 tablespoons finely chopped sun-dried tomatoes
2 tablespoons finely chopped jalapeño
2 tablespoons finely chopped shallot
1 tablespoon freshly chopped fresh leaf parsley
2 teaspoons finely grated lemon zest
1 teaspoon smoked salt
1 teaspoon fresh thyme
Olive oil

  1. Put the steaks on a rack over a large rimmed baking sheet. Pat the steaks dry with paper towels, and then generously season both sides with kosher salt and pepper. Let sit at room temperature for up to 2 hours.
  2. Prepare your grill for direct cooking over high heat. Meanwhile, using a silicone spatula, stir together the butter, tomato, jalapeño, shallot, parsley, zest, smoked salt and thyme in a small bowl until well combined. Transfer to a small serving bowl and set aside.
  3. Lightly oil the grill. Pat the steaks dry with paper towels. Grill for 5 minutes, then flip and grill until the steak is done to your liking (4 minutes for medium rare). Transfer steaks to a cutting board and tent with foil, letting the steaks rest for 5 minutes. Top with some of the butter and serve, passing the remaining butter at the table.

Wine pairing: Malbec

Grogs and Goldie, 1956

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