Categories: Grilling

Ingredients

• 1 stick butter, at room temp
• 1/4 cup finely chopped shallots
• 2 tbsp. finely chopped parsley
• 2 tbsp. finely chopped tarragon
• 2 tbsp. finely chopped thyme
• 4 bone-in rib eye steaks
• Kosher salt

Directions

1. In a food processor, mix the butter, shallots and herbs; season with salt. Transfer to a jar. Cover and refrigerate.

2. Pat the steaks dry; season generously with kosher salt and pepper. Let sit out for 30 minutes.

3. Build a campfire; set a grill grate on top. Heat a large cast-iron skillet on the grate. Pat the steaks dry again; season. Working in 2 batches, cook the steaks to desired doneness, 5-8 minutes per side for medium-rare. Top each steak with a generous spoonful of the shallot-herb butter. Let the steaks rest for 10 minutes.

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