Grilled Rib Eye and Red Wine-Scallion Butter Recipe

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Yield: 6 servings

Preparation Time: 2 hours

Start to Finish Time: 2 hours

• 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

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

• 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

Cut butter into 1-inch cubes and place in a mixing bowl; set aside. In a 2-quart pot over medium-high heat, combine wine, shallots, and peppercorns, and bring to a boil. Reduce until syrupy, about 15 minutes. Remove from heat and let cool to room temperature, then fold the wine mixture into butter along with remaining ingredients and blend until smooth. Yield: about 1 pound