Grilled Rib Eye and Red Wine-Scallion Butter
By Yankee Magazine|Aug 11 2008|
Yield
6 servings
Total Time
2 minutes
Ingredients
1 5-pound beef rib eye, trimmed and tied
2 cloves garlic, crushed
1 tablespoon kosher or sea salt
1 tablespoon freshly ground black pepper
Red Wine-Scallion Butter
Instructions
Prepare grill to medium-high heat. Rub meat with garlic, salt, and pepper, and place on grill. Cover and cook 15 to 20 minutes on all sides for medium-rare (140 degrees on a meat thermometer). Remove from grill and let rest 10 minutes. Slice steak into 1/2-inch-thick pieces. Spoon Red Wine-Scallion Butter on top of the steak — it will melt.
Red Wine-Scallion Butter
Ingredients
1 pound (4 sticks) unsalted butter, at room temperature
2 cups dry red wine
3 shallots, minced
12 black peppercorns, freshly cracked
1 bunch scallions (about 12), thinly sliced
8 sprigs flat-leaf parsley, stems removed, minced
4 lemon verbena leaves, minced
3 basil leaves, minced
3 sprigs each oregano and marjoram, stems removed, minced
Kosher or sea salt, to taste
Zest of 1 lemon
Zest of 1 lime
Instructions
