Big Sky Rib-Eye with Shallot-Herb Butter

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

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

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.