Recipe by Gaby Dalkin

Photography by Matt Armendariz

Grilled Rib Eye Steak with Parrano Herb Compound Butter

Servings
4

For the Parrano Herb Compound Butter
½ cup unsalted butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic glove, chopped
½ cup shredded Parrano cheese
Salt and pepper

 
For the Grilled Rib Eye Steak
4-1 ½ inch-thick rib-eye steaks (about 1lb each)
Salt and pepper