Boneless Ribeye Steaks with Lemon and Herb Butter

Ingredients

• 4 Maillard boneless ribeye steaks
• Salt and fresh ground pepper
• Olive oil

Herb Butter

• ½ cup unsalted softened butter
• 1 garlic clove, finely chopped
• 1 tsp. fresh rosemary, finely chopped
• 1 tsp. fresh chives, finely chopped
• 1 tsp. fresh thyme
• 1 tsp. French shallot, finely chopped
• Salt and fresh ground pepper

Lemon Butter

• ½ cup unsalted softened butter
• 2 tbsp. fresh parsley, finely chopped
• 1 tbsp. de jus de citron
• 1 tsp. lemon zest
• Fresh ground pepper and salt

Preparation

1. Put the ingredients for the butter together in a bowl and mix thoroughly. Place on cellophane paper and form into a cylinder. Roll the paper over to one side then twist the ends to compact the butter. Refrigerate for at least 30 minutes.
2. Unpack the ribeyes and season with salt and pepper on all sides. Let it stand on the counter at room temperature for 30 minutes.
3. Bring your barbecue to 400°F (or a ridged skillet on medium-high heat) and lightly oil the cooking surface before grilling the meat for 2 minutes. Turn the meat 45 degrees and cook for another 2 minutes. Turn over and repeat the process: 2 minutes cooking, rotation, and 2 more minutes. At this stage, depending on thickness, the ribeyes should be done rare. If necessary, prolong the cooking period in indirect heat (or in the oven at 350°F if you're using a skillet) until your desired doneness.
4. Transfer the rib eye to a plate and cover with aluminum foil. Allow them to rest for 5 minutes and garnish with coins of seasoned butter.