Ease of preparation rating: Easy
Yield: 2 servings
Ingredients:
For the steak:
2 x 16-ounce (454 g) rib steaks
Oil, for the grill
For the butter:
½ cup (120 ml) unsalted butter, softened
2 tablespoons (30 ml) port
1 teaspoon (5 ml) red onion, minced
2 teaspoons (10 ml) coarse salt, divided
2 teaspoons (10 ml) freshly ground pepper, divided
1 tablespoon (15 ml) finely chopped parsley
Method:
For the butter:
In a small bowl, combine butter, port, red onion, ½ the salt, ½ the pepper, and parsley.
Dollop onto a piece of plastic wrap or waxed paper.
Roll the wrap around the butter and roll back and forth to create a log shape.
Close both ends. Place it in the fridge for 30 minutes to harden.
For the steaks:
Preheat the BBQ to high or 400 F (205 C).
Season the steaks with the salt and pepper let rest to room temperature.
Oil the steaks to grill
Place the steaks on the grill and grill 5 minutes on one side turning 45-degrees halfway through to achieve crosshatch grill marks.
Flip steaks and repeat.
Remove steaks from the grill.
Remove butter from the fridge and cut into ¼-inch thick slices and place on the steaks.
Tent the steaks and butter with foil and let rest 5 minutes, then serve
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
