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4 Bone-in ribeye steaks
About 1 pound each
and at least 1-inch thick
Freshly ground pepper
chopped for garnish
Allow meat to come to room temperature about 20 minutes before grilling. Wrap meat in paper towels to get rid of excess moisture. Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
Place steaks directly over Medium High heat for about 5 minutes. Turn steak and continue cooking for about 5 more minutes for medium rare. Remove the steaks from the grill and allow to rest at least 5 minutes but no longer than 10 before serving.
Combine 2 sticks of unsalted butter, 1 shallot minced soaked in 3 teaspoons of Jack Daniels, 3 teaspoons minced parsley
½ teaspoon Worcestershire sauce, ½ teaspoon Dijon mustard salt and pepper. Mix well. On a piece of Saran Wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to cut into pieces. Keep in the freezer for a month and the refrigerator up to a week.
Cut the cold compound butter into four generous slices. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.