Grilled Rib-Eye Steaks with Shallot-Jalapeño-Tomato Butter

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

2 1-lb. boneless rib-eye steaks, about 1 inch thick

Kosher salt and freshly ground black pepper

4 oz. (8 Tbs.) unsalted butter, softened

3 Tbs. finely chopped sun-dried tomato

2 Tbs. finely chopped jalapeño

2 Tbs. finely chopped shallot

1 Tbs. finely chopped fresh flat-leaf parsley

2 tsp. finely grated lemon zest

1 tsp. smoked salt

1 tsp. chopped fresh thyme leaves

Neutral oil, such as grapeseed or canola, for the grill

Directions at finecooking.com

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