Rib Steaks With Port Butter

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.