Grilled Ribeye with Pancetta Butter
2 10 oz. ribeye’s
2-3 slices pancetta (or bacon)
1 stick unsalted butter, room temp.
1 tbsp. chopped shallot
1/4 tsp. chopped garlic
1 tsp. chopped parsley
juice and zest of 1 lemon
salt and freshly ground pepper
Tarragon for garnish
Directions: Cook pancetta in a pan, saving rendered fat. After it’s cooled, chop pancetta and mix with reserved fat and butter in a bowl. Add shallot, garlic, parsley, lemon juice and zest. Mix and season with salt and pepper to taste. Place on parchment paper or plastic wrap, rolling to create a tube. Put in refrigerator until ready to use.
Grill steaks to desired doneness. Let steaks rest for 5 minutes. Remove butter tube from refrigerator and slice, placing a palette of butter on each steak.
Tonight, I’m serving with Oven Baked Onion Rings, Fresh grilled Zucchini, garden salad and fresh fruit compote