Steaks with Herb Butter


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Unsalted butter, 3 tablespoons, at room temperature
  • Fresh chives, 2 tablespoons snipped
  • Fresh rosemary, 1 tablespoon minced
  • Salt and freshly ground pepper
  • Rib-eye steaks, 4, each 1 inch (2.5 cm) thick


  • Prepare the herb butter

    In a small dish, stir together the butter, chives, rosemary, and a pinch each of salt and pepper.

  • Cook the steaks

    Meanwhile, prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler (grill). Season the steaks generously with salt and pepper, patting them firmly into the meat. Place the steaks on the grill rack, or put them on a rimmed baking sheet and place under the broiler. Cook, turning once, for 6–8 minutes total for medium-rare, or until done to your liking. Arrange on plates, top with the butter, and serve.