Merrick’s Grilled Ribeyes with Charred Scallion Citrus Compound Butter

Ingredients:

• 2 packages of Swift Ribeye Steaks
• 5 Tbsp unsalted butter
• Bundle of fresh scallions
• 1 lime for juice
• Kosher or sea salt to taste
• Coarse ground pepper to taste

Directions

Compound Butter:

1. Prepare your charred scallion citrus compound butter.
2. Place approximately 8 scallion stalks in a piping hot pan, char without oil or butter for approximately thirty seconds. Remove from heat, dice and allow to cool.
3. Soften 5 Tbsp of unsalted butter and place in a bowl. Add charred scallions to butter. Add in the juice of ½ lime and a tsp of coarse ground pepper, mix evenly.
4. Optional: At this point, your compound butter is complete. You can either place the compound butter into the fridge in the bowl or remove the butter from the bowl and place into a piece of plastic wrap, form a log shape, and refrigerate or freeze.
5. With the latter method, you can slice the compound butter into even medallions for the top of your steaks.

Swift Ribeye Steaks:

1. The thickness of your steaks will determine which grilling method is most appropriate for the steaks. Merrick’s ribeyes were each approximately ½ inch thick, so he decided to grill them hot and fast over direct heat. Merrick’s family prefers steaks to be cooked to medium rare, which yields a final internal temperature of approximately 130-135°F.
2. For this cook, Merrick achieved 125°F internal after about 3.5 minutes on each side of the steaks.
3. Remove the steaks at your desired internal temperature. Merrick removed his at 125°F and topped each steak with compound butter.
4. Allow the steaks to rest for 10 minutes prior to serving. Tent loosely with foil. Remember, the steaks will continue to cook after removed from the grill!
5. After a 10-minute rest, the steaks were 130°F internal, and the compound butter melted perfectly over the top of the perfect medium.