Makes 2 servings
2 tablespoons unsalted butter, softened
1 teaspoon finely chopped scallion
¼teaspoon grated lime zest
¼ teaspoon soy sauce, reduced-sodium
2 boneless rib-eye steaks, 1-inch thick (about 8 ounces each)
2 teaspoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Nutritional information per serving:
Calories 510 (62% from fat) • carb. 1g • pro. 46g
- fat 35g • sat. fat 16g • chol. 164mg • sod. 739mg
- calc. 32mg • fiber 0g
1 . In a small bowl combine the butter, scallion, zest, and soy sauce until smooth . Cover with plastic wrap and set aside in the refrigerator until ready to use.
2 . Adjust feet to the tilted position. Preheat the grill in the closed position.
3 . Coat both steaks with the oil and season with salt and pepper.
4 . Once the grill has preheated, place the steaks on the bottom plate and cook closed for 4 to 5 minutes for medium rare, or until desired doneness.
5 . Remove steaks from the grill and let rest for 5 minutes. Right before serving, top each steak with the butter.