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Recipe

Grilled Rib-Eye Steaks with Shallot-Jalapeño-Tomato Butter

Servings: 4

For the compound butter, it’s important to use sun-dried tomatoes that aren’t packed in oil. Otherwise, the butter won’t hold together properly.

Ingredients

  • 2 1-lb. boneless rib-eye steaks, about 1 inch thick
  • Kosher salt and freshly ground black pepper
  • 4 oz. (8 Tbs.) unsalted butter, softened
  • 3 Tbs. finely chopped sun-dried tomato
  • 2 Tbs. finely chopped jalapeño
  • 2 Tbs. finely chopped shallot
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. finely grated lemon zest
  • 1 tsp. smoked salt
  • 1 tsp. chopped fresh thyme leaves
  • Neutral oil, such as grapeseed or canola, for the grill

Nutritional Information

  • Calories (kcal) : 690
  • Fat Calories (kcal): 490
  • Fat (g): 55
  • Saturated Fat (g): 27
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 22
  • Cholesterol (mg): 175
  • Sodium (mg): 790
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 46

Preparation

  • 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 or refrigerated, uncovered, up to overnight (let sit at room temperature at least 1 hour before grilling).
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. 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.
  • 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 (120°F for medium rare), about 4 minutes. Transfer to a cutting board. Tent with foil, and let rest for about 15 minutes. Thinly slice the steaks, and transfer to a platter. Top with some of the butter and serve, passing the remaining butter at the table.

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