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.
Publish date:
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


  • 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


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.