• 2 – 14oz bone in Rib Eye
  • 3 T canola oil
  • 1 clove garlic, crushed
  • 1 t chopped fresh rosemary
  • Scallion butter (recipe follows)
  • Salt and pepper, to taste


  1. Preheat grill to 400 degrees.
  2. Mix rosemary, garlic, and canola oil together. Brush steak with the canola, and season liberally with salt and pepper.
  3. Place the steak on the hot grill, and close the top. Grill for 3 minutes, and then give the rib eye a quarter turn. Cook for another 4 minutes.
  4. While the steaks are finishing, finish the warm vegetable salad.
  5. To serve, place the warm vegetable salad in the center of the plate. Place the rib eye on top.
  6. Finish with 2 slices of scallion butter.

Scallion butter

  • 8 oz unsalted butter
  • 1 bunch scallions, greens sliced thin
  • 1 small shallot, minced
  • 2 T panko breadcrumbs
  • 1 small clove garlic
  • salt and pepper, to taste
  1. Combine all ingredients in a food processor. Pulse until thoroughly combined. Remove the scallion butter from the food processor with a rubber spatula and place along the shorter edge on a 16 in long piece of parchment paper.
  2. Roll the butter into the parchment, creating a log that is about 8 inches long. Twist the ends of the parchment to seal and compress the butter.
  3. Refrigerate until firm. Leftover herb butter can be stored in the freezer.

Warm Vegetable Salad

  • 1 small red onion, peeled, slice in rings
  • 1 cup cherry tomatoes, cut in half
  • 1 small zucchini, cut in ¼ inch rings
  • 1 small red bell pepper , seeded and diced
  • 3 T Extra Virgin Olive Oil
  • 2 T Sherry Vinegar
  • salt and pepper, to taste
  • ½ cup baby spinach
  • ½ cup baby arugula
  1. In a large sauté pan, heat olive oil over medium high heat.
  2. Add the onion, pepper, zucchini and cook for about a minute, until just warmed through.
  3. Add the tomatoes and toss together.
  4. Remove from heat and place in a mixing bowl. Season with the sherry vinegar. Fold in the spinach and arugula, season with salt and pepper.