4 ribeye steaks, each about 1 inch thick and 10-12 ounces
1 T. canola oil
coarse kosher salt and fresh ground pepper
Black-Eyed Susan Butter:
1 stick Kerrygold unsalted butter, softened
1/2 t. Maldon sea salt
2 t. James E. Pepper 1776 Bourbon, just a splash
zest of 1 orange
2 t. orange juice
1 shallot, minced
1 clove garlic, minced
1 T. fresh parsley, chopped
Rub steaks with canola oil and season both sides generously with coarse kosher salt and fresh ground pepper. Set aside at room temperature for about 30-45 minutes.
Meanwhile, prepare the Black-Eyed Susan Butter by mixing all of the ingredients, unsalted butter through parsley, in a medium bowl. Spoon butter onto the edge of a sheet of plastic wrap. Roll up to wrap the mixture tightly. Press and mold to form a log. Chill for about 20 minutes. Butter mixture can be prepared up to 5 days ahead of time. Remove from refrigerator 15 minutes before serving.
Heat grill over direct medium-high heat. Be sure to oil the grates of your grill to prevent sticking. Sear steaks, covered, for 3 minutes. Flip and sear the other side for 3 minutes. An instant-read thermometer should read 125º for medium-rare steaks. Remove from grill, cover with foil and allow to rest for 5 minutes.
Serve each steak warm topped with a slice of Black-Eyed Susan Butter.
a traditional Black-Eyed Susan
Eddie’s Recipe Tip:
