Grilled Rib Eye Steak with Parrano Herb Compound Butter

• Gluten free

• Meat

  • 4 1 1/2 inch-thick rib-eye steaks, thick

• Produce

  • 1 tbsp Chives, Fresh
  • 1 Garlic clove
  • 1 tbsp Parsley, fresh

• Baking & Spices

  • 2 Salt and pepper

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Parrano cheese

Found on whatsgabycooking.com

Ingredients

• 1/2 cup unsalted butter, softened
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 garlic clove, chopped
• ¼ cup shredded Parrano cheese
• Salt and pepper
• 4 - 1½ inch-thick rib-eye steaks (about 1 pound each)
• Salt and pepper

Directions

• Mix together all the ingredients in a small bowl and mix together until smooth. Then cover and chill for at least 2 hours to let the Parrano cheese and herbs infused into the butter.
• Season both sides of the rib eyes with plenty of salt and pepper. Heat an indoor or outdoor grill to medium high heat. Grill steaks to desired doneness, about 6 minutes per side for medium-rare, 8 minutes per side for medium. Remove the steaks from the heat, and let rest for 5-10 minutes.
• Slice steak to serve, top with spoonful of chilled Parrano Herb Compound Butter, and serve.