Steak with Herb Butter

Serves 4

Serve with Belleruche Red.

Compound butters are so very French! You can use any seasonal herbs that you like. Make a little extra and keep it in your refrigerator to use with grilled fish or chicken.

2 two-inch thick ribeye steaks on the bone, tied with kitchen twine
1 tablespoon olive oil
Salt and freshly ground black pepper
8 tablespoons butter
¼ cup chopped parsley
2 tablespoons chopped chives

Rub the steaks with the oil and generously season with salt and pepper. Heat a grill and cook the steaks over hot coals, turning once, until the internal temperature of the meat reaches 125° for medium-rare. Or preheat the oven to 500°. Put an ovenproof skillet, large enough to fit both of the steaks, into the oven to heat for 20 minutes. Add the steaks to the hot skillet and cook in the oven for 8 minutes. Turn the steaks and cook them on the second side for about 8 minutes more for medium-rare.

Meanwhile, mash the butter together with the parsley and the chives and a few grinds of pepper in a small bowl.

Spread the steaks with the herb butter, discard the twine, and slice the meat off the bone to serve.

Recipes and print-quality photography are available for reprint upon request. For media inquires, comments, or questions, please click here to email Mary Anne Sullivan, Director of Public Relations (European Portfolio), Terlato Wines International.