Grilled Ribeye with Charred Scallion Butter

• 1

  Preheat the grill to 450°F to 500°F.

• 2

  Pat the ribeye steaks dry with paper towels. Brush lightly with olive oil and season generously with salt and pepper.

• 3

  Place the scallions on the grill and cook for 2 to 4 minutes, turning occasionally, until softened and charred in spots. Transfer to a cutting board and let cool slightly.

• 4

  Place the ribeye steaks on the hot grill and close the lid. Cook for 5 to 7 minutes per side, flipping once, until deeply browned on the outside and cooked to your preferred doneness.

• 5

  Transfer the steaks to a cutting board and let rest for 5 to 10 minutes.

• 6

  While the steaks rest, finely chop the charred scallions. Add them to a bowl with the softened Challenge Salted Butter, lime juice, black pepper, and garlic, if using. Stir until well combined.

• 7

  Spoon the charred scallion butter over the warm steaks. Slice, if desired, and serve immediately.

Doneness Guide

• Rare: 125°F
• Medium-rare: 130°F to 135°F
• Medium: 140°F to 145°F
• Medium-well: 150°F to 155°F

The temperature will continue to rise slightly as the steaks rest.