Chuckeye Steak with Chili Butter
4 6-oz Chuck eye steaks
Coarse sea salt
1/4 cup Grass-fed butter (softened; or ghee for strict paleo)
1 tablespoon Fresh parsley (minced)
1/2 tablespoon Fresh cilantro (minced)
1/2 tablespoon Fresh chives (minced)
1/2 medium Fresno chili (minced)
Season steaks with a generous amount of salt and pepper. Place on a plate and refrigerate for 1-2 hours, uncovered.
Make butter by combining softened butter with minced parsley, minced cilantro, minced chives, and minced Fresno chili. Season with salt and pepper to taste. Mold together and store covered in the refrigerator until steaks are ready to be cooked.
Preheat the grill to high and brush grates with a little coconut oil. Grill steaks to your liking. Medium rare will take about 5 minutes per side.
Top with a tablespoon of herb butter each and serve.