2 BONE IN ribeyes 2inches thick each.
night before sautee 2 shallots, 2 cloves of garlic, 4 strips of bacon (all pre chopped). After sautee set aside to cool. Mix cooled mixture with fresh chopped parsley and rosemary them mix with softened salt free butter....set in fridge overnight.
as for steaks season liberally with course seasalt and cracked pepper....bigger the chunks the better. Spread olive oil on top and let sit until steaks are room temp.
get grill as hot as possible and sear for 3min per side then place on indirect heat at 350 degrees. Place meat thermometer in and pull steaks 5-8 degrees before desired temp since they will continue to cook during resting stage. Let steaks rest for 10 min...while resting top them off with shallot garlic bacon parsley butter. Enjoy
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