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Grilled rib eye steak with lobster butter
Ingredients
Lobster butter:
- 115 grams salted butter
- 115 grams lobster meat
- 2 tablespoons (30 milliliters) tarragon
- 1 tablespoon (15 milliliters) lemon zest
- 1 tablespoon (15 milliliters) garlic
- Salt and pepper, to taste
Grilled rib-eye steak:
- 2 ribeye steaks (240 grams each)
- Drizzle of olive oil
- Salt and pepper, to taste
- Lobster butter
Directions
Lobster butter:
- In a large bowl, mix all ingredients together until you reach well blended.
- Place butter onto a sheet of plastic wrap.
- Fold over the plastic wrap, and roll until you reach a perfect cylinder approximately five centimeters in diameter.
- Tie both ends tightly and place in the refrigerator for one hour.
- Reserve for plating.
Grilled ribeye steak:
- Heat grill over high heat.
- Drizzle steaks with olive oil, and season with salt and pepper.
- Place steaks on hot grill and cook for three to four minutes.
- Rotate the steaks 90 degrees and cook for another two to three minutes.
- Flip the steak and cook for four to five minutes.
- This should have your steaks nicely charred and medium-rare. Depending on how you like your steaks, you will want to adjust the timing.
- Remove steaks from grill.
- Cut an eight to ten centimete ring of the lobster butter and place over each steak.
- Let the steak rest three to four minutes while the butter melts before serving.
