Rib Eye Steaks with Gorgonzola Cowboy Butter

 

Cowboy Butter:

2 sticks salted butter, softened

¼ cup Gorgonzola crumbles

1/3 cup finely minced fresh parsley, plus more if needed

1/4 teaspoon red pepper flakes

A couple of turns of freshly ground pepper

2 cloves garlic, finely minced

1 lemon, zested and halved

Kosher salt, to taste

 

Steaks:

Garlic salt and freshly ground black pepper, to taste

4 rib eye steaks, 2 inches thick

 

For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in a bowl and mix with a hand mixer. Whip the butter until it’s fluffy. Add the Gorgonzola, parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it’s totally combined, scraping the sides as needed. Taste and add more ingredients as needed to your liking.

After the butter is well combine, lay out some plastic wrap and lay out the butter in the middle of the plastic wrap. Wrap the butter tightly in the form of a log and twist the ends. Put the butter log in the fridge to set up until you cook the steaks.

 

For the steaks: Preheat your grill on high. Sear the steaks on both sides, but do not burn them. There’s a fine line between seared and burnt. Lower the grill to medium and cook the steaks to your desired doneness. Flip the steaks as needed as to not char them too much. I pull mine when the internal temp is about 135 degrees. On the final flip, put a couple of pats of your compound butter on top of the steaks to melt.

Pull the steaks and top them with more butter if you like. Loosely cover the steaks with foil and let them rest for 5 minutes. Enjoy!