Merrick’s Grilled Ribeyes with Charred Scallion Citrus Compound Butter

Compound Butter:

• Prepare your charred scallion citrus compound butter.

• 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.

• 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.

• 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.

• With the latter method, you can slice the compound butter into even medallions for the top of your steaks.

Swift Ribeye Steaks:

• 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.

• For this cook, Merrick achieved 125°F internal after about 3.5 minutes on each side of the steaks.

• Remove the steaks at your desired internal temperature. Merrick removed his at 125°F and topped each steak with compound butter.

• 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!

• After a 10-minute rest, the steaks were 130°F internal, and the compound butter melted perfectly over the top of the perfect medium.