Grilled Rib-Eyed Steaks with Bearnaise Butter

• 3 tablespoons unsalted butter, softened
• 2 teaspoons finely chopped fresh tarragon leaves
• 2 teaspoons minced shallot
• 1/2 teaspoon fresh lemon juice, or to taste
• 1/8 teaspoon salt
• four 1-inch-thick rib-eye steaks
• vegatable oil for rubbing on steaks

1. On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper.
2. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap.
3. Chill butter 1 hour long, or until firm.
4. Bearnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
5. Prepare grill.
6. Bring steaks to room temperature and rub lightly with oil.
7. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat.
8. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
9. Serve steaks topped with slices of bearnaise butter.

unsalted butter, tarragon, shallot, lemon juice, salt, vegatable oil

Taken from www.epicurious.com/recipes/food/views/grilled-rib-eyed-steaks-with-bearnaise-butter-12496 (may not work)