Grilled Cowboy Steaks with Parsley-Anchovy Butter
I love a tasty, juicy bone-in rib eye cooked medium rare on the grill and served with a dollop of slowly melting herb-inflected, umami stuffed butter on top. The anchovies add a certain element that isn’t readily identified as anchovies. Serves 4.Print this recipe
2 cowboy steaks, bone-in rib eye 1¼ inch thick
Freshly ground black pepper
1. Heat a grill to high heat.
2. Season both sides of the steaks with salt and pepper. Let them sit at room temp for 20 minutes before grilling.
3. Grill over high heat 5 to 7 minutes each side for medium rare/medium. Turn the grill down or move steaks to the side if the fire flares up too much.
4. Remove the steaks from the grill and top with 1 to 2 tablespoons of anchovy butter. Let the steaks rest, and the butter melt, for 10 minutes before slicing.