4 beef rib-eye steaks (1 to 1 1/2 inches thick)
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon coarse salt
1 teaspoon pepper
2 tablespoons chopped fresh rosemary
2 large garlic cloves, minced
1/4 cup Herb-Shallot Butter (recipe follows)
1. Heat grill. Rub both sides of steaks with oil; sprinkle with salt and pepper. Sprinkle with rosemary and garlic.
2. Grill steaks, covered, over medium heat or coals 7 to 9 minutes for medium-rare, turning once. Remove steaks. Cover loosely with foil; let stand 5 minutes. Top with Herb-Shallot Butter.
PER TABLESPOON: 545 calories, 30 g total fat (13 g saturated fat), 67 g protein, 2 g carbohydrate, 150 mg cholesterol, 585 mg sodium, .5 g fiber
This recipe makes more butter than you'll need for the steaks, so wrap up the extra airtight and freeze it for up to 4 months. (It'll last up to 1 week in the refrigerator, too.)
8 tablespoons unsalted butter, softened, divided
2 tablespoons minced shallots
1 tablespoon chopped fresh Italian parsley
2 teaspoons Dijon mustard
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, ground
1 teaspoon minced garlic
1 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon coarse salt
1. Melt 2 tablespoons of the butter in small skillet over medium heat. Cook and stir shallots 2 minutes or until soft. Place in small bowl; cool.
2. Place remaining 6 tablespoons butter, shallots and all remaining ingredients in food processor; pulse several times to blend.
3. Scrape butter onto 18x12-inch sheet of parchment paper or plastic wrap; roll into log about 1 1/2 to 2 inches in diameter. Refrigerate until firm, about 1 hour.
About 1/2 cup
PER SERVING: 80 calories, 8.5 g total fat (5.5 g saturated fat), .5 g protein, 1 g carbohydrate, 25 mg cholesterol, 100 mg sodium, 0 g fiber