This is the inaugural recipe, the very first one I posted.

WHY?  BECAUSE LOOK AT IT!  HOLY SHIT, LOOK AT IT!

Then eat it.

 

SEXY-ASS RIBEYE STEAK WITH SLUTTY GRILLED GREEN ONION COMPOUND BUTTER.

FOR THE MEAT:

• 2 ribeye steaks 1-1/2 to 2″  thick
• kosher salt
• freshly ground black pepper
• olive oil (1/2 C give or take)
• dash of cayenne pepper (optional)

Grilled Green Onion Compound Butter

• 2 bundles of green onions
•  1 stick of grass-fed butter (at room temperature)
• 1 tablespoon of olive oil
• 1 medium sized lemon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper

Instructions

Compound Butter (Prepare ahead, 1-2 days)

Wash green onions and pat dry with paper towels. Place onions on a plate and drizzle with olive, tossing to coat. Add salt and pepper and set aside. Grill onions for 5 minutes on each side or until charred. Set aside.

Cream the butter and set aside.

Zest lemon, add to butter.

Cut the zested lemon in half.  Juice 2 T of the juice, and add to the butter and zest. Finely chop the onions and add to the butter mixture. Blend together by hand or in food processor

Lay out a size appropriate sheet of plastic wrap, place the butter mixture onto the plastic, and roll into a log. Refrigerate overnight.

Pat the steaks dry.  Coat each steak in olive oil and then season well on both sides with sea salt and cracked black pepper, allow to rest at room temperature.

Start your grill and heat it on HIGH.

Once your grill is heated to appropriate grilling temperature, if desired, LIGHTLY dust each side of the steak with cayenne.  I mean unless you want your mouth on fire, then go nuts I guess.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F).

If you like your meat cooked longer, well…do your thang.

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Just before serving, top each steak with a big hunk of compound butter.

Pair with a bottle of good Scotch because you fucking deserve it.