Grilled Ribeye Steak with Parsley-Shallot Butter

Prime, Dry-Aged (30 days) Rib-Eye Steak

Kosher Salt and Freshly Ground Black Pepper

Parsley-Shallot Butter

Lemon Cheek

Parsley Sprig

1. Butcher Ribeye to 14-16 ounces each. Don't shingle, saw, or hack. Use the appropriate tools for the different parts of the job. I often see you using a too-big knife for the finer work of trimming, and too-small knife for the critical part of the portioning.
2. Try to yield 13 orders from a whole #109; if you can get 14, even better. Sometimes the 7th rib is too thin to yield a full order.
3. Discard only the funkiest of funky trim, the truly inedible leathery and moldy parts, but leave anything very dark and as close to the edge of palatable as possible.
4. Save bones and viable trim and contribute to family bin or stock bin.
5. Rain salt and pepper on each side before grilling. Move steak around the grill a lot to get full crusty brown surface - we do not want the impossibly unnatural Outback Steakhouse crosshatched grill mark weirdness.
6. Take it from grill to plate and let it rest with the expediter, not in your grill station. She will finish it with healthy schmear of Parsley-Shallot Butter, Lemon Cheek, and Parsley branch.
7. This is too expensive to mess up; know your temperatures - and get a more senior fellow cook's second opinion if you are new to the station. I'd rather you ask for help than ruin meat by overcooking.