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Grilled Rib Eye and Red Wine-Scallion Butter

Grilled Rib Eye and Red Wine-Scallion Butter
1 vote, 2.00 avg. rating (59% score)
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Total Time: 2

Yield: 6 servings

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  • 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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