Grilled Rib-Eye Steaks with Parsley-Garlic Butter

Chef Richard 6 Servings 30 minutes

Beef topped with a pat of butter is a steakhouse classic. In this version, softened butter is mixed with parsley, chives, garlic and Cognac. For a slightly different twist, try a shallot instead of garlic and thyme in place of parsley.


  • ½  cup (1 stick) butter, room temperature
  • 1  tablespoon finely chopped fresh parsley
  • 1  tablespoon chopped fresh chives
  • 1  garlic clove, pressed
  • 2  teaspoons Cognac or brandy
  • 3  1½-inch thick rib-eye steaks (about 1 pound each)


  • Prepare barbecue (medium-high heat). Stir first 5 ingredients in small bowl to blend. Season butter to taste with salt and pepper. Sprinkle steaks generously with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Let rest 5 minutes. Cut each steak in half; transfer to plates. Top each with spoonful of seasoned butter.