There is nothing like a rib eye: it is the most flavorful steak you can buy. The thin streams of fat running through this cut of steak create outstanding flavor. You’ll only need to season this with salt and pepper, because we’re going to make a shallot-and-herb butter to slap on top of this baby once it’s off the grill. As with any good steak, let this one rest for a few minutes before digging in. It will be moist and tender.

　　

Ingredients

serves 4 generously

　　Four 12-ounce rib-eye steaks, bone-in, about 1 1/2 inches thick

　　Olive oil

　　Kosher salt and freshly ground black pepper

　　1 recipe roasted shallot and herb butter (recipe follows)

　　

ROASTED SHALLOT AND HERB BUTTER

1 medium shallot, peeled

　　1 tablespoon olive oil

　　Kosher salt and freshly ground black pepper

　　1 stick salted butter, at room temperature

　　1 tablespoon finely chopped fresh parsley

　　1 tablespoon finely chopped fresh basil

　　1 tablespoon finely chopped fresh tarragon

　　1 teaspoon grated lemon zest

　　Pinch of crushed red-pepper flakes

　　

Step 1

Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature.

　　

Step 2

Prepare the charcoal grill to medium-high heat on one side of your grill, and medium-low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium-high heat and the other to low.)

　　

Step 3

When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium.

　　

Step 4

Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat.

　　

Step 5

Spread the steaks with the roasted shallot and herb butter.

　　

ROASTED SHALLOT AND HERB BUTTER

Step 6

Preheat the oven to 350 degrees F.

　　

Step 7

Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely.

　　

Step 8

Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.

　　

NOTE

Step 9

When you’re grilling such a thick piece of meat, it’s best to cook at a high temperature, to sear the outside nicely, then move to the cooler side of the grill, to give the inside of the steak a moment to catch up. This is especially important if you like your steaks the way Pat does, more on the medium side than medium rare.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.