Recipe by Marnie Hanel and Jen Stevenson
Start to Finish: 40 minutes
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)
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.