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Bistro chefs use compound butters— like this one, made with parsley and lemon juice—to enhance the flavor of a juicy steak.

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Landon Nordeman

8 tbsp. unsalted butter, softened
2 tbsp. minced flat-leaf parsley
2 tsp. fresh lemon juice
Kosher salt and freshly ground
black pepper, to taste
1 20-24-oz. bone-in beef rib eye
cut about 1 1⁄2″ thick

1. Combine butter, parsley, and lemon juice in a small bowl and whisk vigorously with a fork. Season butter with salt and pepper and transfer to a sheet of wax paper. Roll butter into a 1 1⁄2″ cylinder, tie ends with kitchen twine, and chill.

2. Season rib eye with salt and pepper. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Grill rib eye, turning occasionally, until cooked to desired temperature, about 12 minutes for medium rare. Transfer steak to a serving platter. Slice butter into disks, reserving some for another use, and top steak with butter disks. Let steak rest for 5 minutes while the butter melts.

SERVES 2

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