Big Sky Rib-Eye with Shallot-Herb Butter

    Juicy steaks and butter with parsley, tarragon, and thyme? With campout cuisine like this, you'll never want to go home.
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    big sky rib-eye with shallot-herb butter in cast iron

    Recipe by Marnie Hanel and Jen Stevenson

    Start to Finish: 40 minutes

    Servings: 4

    Ingredients

    • 1 stick butter, at room temperature

    • 1/4 cup finely chopped shallots

    • 2 tbsp. finely chopped fresh flat-leaf parsley leaves

    • 2 tbsp. finely chopped fresh tarragon leaves

    • 2 tbsp. finely chopped fresh thyme leaves

    • 4 bone-in rib eye steaks (each 1 1/2 inches thick)

    • Kosher salt

    Preparation

    At Home

    In a food processor, mix the butter, shallots, and herbs; season with salt. Transfer to a jar. Cover and refrigerate.

    At the Campsite

    1. Pat the steaks dry; season generously with kosher salt and pepper. Let sit out for 30 minutes.

    2. Build a campfire; set a grill grate on top. Heat a large cast-iron skillet on the grate. Pat the steaks dry again; season. Working in 2 batches, cook the steaks to desired doneness, 5 to 8 minutes per side for medium-rare. (An instant-read thermometer inserted into the steaks from the side should register 130° to 135°.) Top each steak with a generous spoonful of the shallot-herb butter. Let the steaks rest for 10 minutes.