4 rib eye steaks, 1 pound each (about 1 inch thick)
Sea salt and pepper
1 stick butter
1 Tbsp. minced garlic
1 Tbsp. minced onion
1 Tbsp. finely chopped cilantro
1 tsp. sea salt
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. dried oregano
6 red potatoes
1 cup sour cream
2 Tbsp. chives
Preheat oven to 375 degrees. Pierce potatoes with a fork. Bake in 375 degree oven for 45 minutes.
While potatoes are baking, bring butter to room temperature. In a small mixing bowl blend butter, minced garlic, minced onion, cilantro, sea salt, pepper, thyme and oregano. Place herb butter on a sheet of plastic wrap. Form into log shape 1-2 inches in diameter. Roll in plastic wrap and place in freezer for 10 minutes.
While butter is chilling, season steaks with salt and pepper. Preheat BBQ grill to medium high. Grill steaks for 5-10 minutes per side according to taste. Remove steaks from BBQ and immediately top with herb butter. Allow steaks to 'rest' for 10 minutes before serving.
Serve steaks with baked red potatoes topped with sour cream and chives and your favorite green salad. (Chef's Note: We like a crisp salad mix of romaine lettuce and fresh kale topped with pumpkin seeds, dried cranberries and poppy seed dressing.)