Grilled Rib Eye and Red Wine-Scallion Butter

From Yankee Magazine

Meat Recipes

Preparation Time: 2 hours

Start to Finish Time: 2 hours

Yield: 6 servings

• 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

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