CHAR-GRILLED RIB EYE WITH ROASTED SHALLOT AND HERB BUTTER
There is nothing like a Rib Eye: it is the most flavorful steak you can buy. The thin streams of fat running through this cut of steak create outstanding flavor. You'll only need to season this with salt and pepper, because we're going to make a shallot-and-herb butter to slap on top of this baby once it's off the grill. As with any good steak, let this one rest for a few minutes before digging in. It will be moist and tender. SERVES 4 GENEROUSLY
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Number Of Ingredients 13
Steps:
- Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature. Prepare the charcoal grill to medium-high heat on one side of your grill, and medium-low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium-high heat and the other to low.)
- When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium. Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat. Spread steaks with the roasted shallot and herb butter.
- GINA: Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.
- Preheat the oven to 350 degrees F. Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely. Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.
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Pixel Meg
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make steak dinner.
Hiya Aktar
[email protected]This was a great recipe. The steak was juicy and flavorful, and the roasted shallots and herb butter were a delicious addition.
Elizah Brooks
[email protected]Amazing!
Batmeezi Larkin
[email protected]This recipe was delicious! The steak was cooked perfectly and the roasted shallots and herb butter were a perfect complement. I would definitely recommend this recipe.
Wad Uddin
[email protected]I loved the flavor of the roasted shallots and herb butter. The steak was a little tough, but overall I enjoyed this recipe.
Chastity StJulian
[email protected]The steak was cooked perfectly and the roasted shallots and herb butter were delicious. I will definitely be making this again.
Asad cali xasan
[email protected]This recipe was easy to follow and the steak turned out great. The roasted shallots and herb butter were a nice touch. I would definitely recommend this recipe.
Soda Duuka
[email protected]The steak was a little overcooked for my taste, but the roasted shallots and herb butter were delicious. I would make this again, but I would cook the steak for a shorter amount of time.
Dorcas Kiburi
[email protected]I followed the recipe exactly and the steak turned out amazing. It was juicy and flavorful. The roasted shallots and herb butter were also delicious.
Tharwat saleh
[email protected]This recipe was a hit! The steak was perfectly cooked and the roasted shallot and herb butter added a delicious flavor. I will definitely be making this again.