4 grass-fed bone-in rib-eye steaks (1 lb. each and about 1 in. thick)
**Kosher salt and freshly ground black pepper** **Vegetable oil **
**Herb Lemon Butter ( recipe below) **
1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
2. Sprinkle each steak generously with salt and pepper; rub with oil. Grill steaks, covered, turning once, until done the way you like, 10 to 12 minutes for medium-rare.
3. Transfer steaks to a large platter and top each with a slice of herb lemon butter.
HERB LEMON BUTTER:
Makes 1 cup, enough for 16 steaks
1/2 cup unsalted butter, softened
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh oregano
2 tablespoons fresh lemon juice
**Finely shredded zest of 1 lemon**
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Whirl ingredients in a food processor until smooth, about 2 minutes.
2. Lay a piece of plastic wrap on a work surface. Using a rubber spatula, scrape butter lengthwise onto plastic. Lift top edge of plastic up and over butter to meet bottom edge of plastic. Roll butter toward you, evening it out into a log about 4 in. long. Twist ends of plastic to seal. Chill until firm, about 30 minutes.
3. Remove plastic and slice off 1/4-in. portions (1 tbsp.) to serve over steaks.
Make ahead: Up to 1 week chilled, or up to 1 month frozen, wrapped in several layers of plastic.
TIP:
Time: 20 minutes, plus 30 minutes to chill. Compound butter (butter blended with flavorings) is a great and simple way to add taste and texture to a dish.
