Try this great recipe for dinner! Grilled ribeye steak with charred scallion citrus compound butter by A Cook’s Canvas.


Grilled Steak
2 ribeye steaks (~3/4-1lb. each)
Sea salt and freshly ground black pepper

Charred Scallion Citrus Compound Butter
2 large bunches of scallions
1 stick of butter (at room temperature)
A tablespoon of olive oil
Lemon juice + zest
1/2 teaspoon salt
1/2 teaspoon cracked black pepper


  1. Prepare the compound butter a day in advance. Try with washing scallions and drying them with paper towels. Place them on a platter and drizzle with olive, tossing to coat. Add salt and pepper and set aside. Grill scallions for 4 minutes on each side or until charred. Set aside.
  2. Cream the butter and set aside.
  3. Zest lemon, making sure to only zest the bright yellow of the outside.
  4. Cut the lemon in half and juice 2 TBSP of the juice and add it along with the zest to the butter. Thinly slice the charred scallions and add to the citrus butter mixture.
  5. Blend together and add the butter to plastic wrap and roll into a log. Refrigerate for 6 hrs or overnight.
  6. Then, pat the steaks dry. After, season well on both sides with sea salt and cracked black pepper, allow to rest at room temperature while grill preheats to 450’F. Grill for 5 minutes each side, tent with foil and rest for 10 minutes. Just before serving, top each steak with a coin of compound butter.

Try other recipes by A Cook’s Canvas here.