steaks with herb butter (12)

I am still working my way through the "Weekend" cookbook that Hubs and I chose to go through this year.  I took a break for awhile... from cooking in general because I was not feeling well with morning (all day) sickness and the thought of meal planning did not appeal to me at all.

So I opened up the cookbook and was REALLY excited to try this lovely little dish.

And did I mention it's in the "20 Minutes Start to Finish" section?

Oh yeah, baby!

So I give you the weekend cookbook and a recipe even my asian-loving-man-licked-his-lips-pushed-back-his-empty-plate and declared, "THIS was good."  And when Hubs says that, we all should listen. Cause he knows food.

steaks with herb butter

Ingredients:
3 T unsalted butter, at room temperature
2 T snipped fresh chives (we did not use these)
1 T rosemary minced
Salt
freshly ground Pepper
4- 1 inch rib-eye steaks

What to do now:
Prepare the herb butter.
In a small dish, stir together the butter, chives, rosemary, and a pinch each of salt and pepper.

Cook the steaks.
Meanwhile, prepare a gar or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler (grill). Season the steaks generously with salt and pepper, patting it firmly into the meat.  Place the steaks on the grill rack, or put them on a baking sheet and place under the broiler.  Cook, turning once, for 6-8 minutes total for medium-rare, or until done to your liking.  Divide the steaks among 4 plates, top with the herb butter, and serve.