4 tablespoons unsalted butter, softened
2 tablespoons finely chopped roasted red pepper, patted dry
1 clove garlic, minced
Salt and pepper
1/8 teaspoon cayenne pepper
4 (12-ounce) rib-eye steaks, about 1 1/2 inches thick, trimmed

Combine butter, roasted pepper, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne in bowl; set aside.

Pat steaks dry with paper towels and season with salt and pepper. Grill steaks over hot fire until well browned and register 120 to 125°F (for medium-rare), about 4 minutes per side. Transfer to platter, top with roasted red pepper butter, tent loosely with foil, and rest for 5 minutes.

Yield: Serves 4
Cook’s Country #39 Jun/Jul 2011

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