Grilled rib-eye steak with shallot herb butter

Mince the shallots and crush the garlic. Optionally french the steaks.

Brush the steaks lightly on both sides with a high smoke point oil and season lightly with salt; no olive oil or pepper yet, as both will burn.

Heat a skillet over the grill and saute butter, olive oil, shallots, garlic and the herb bouquet about six minutes, until light brown; set aside.

With the steaks at room temperature, grill over a red-hot grill six minutes with the lid on; flip and grill six minutes more, 12 in total for medium-rare.

Brush the shallot mixture onto both sides with the herb bouquet, transfer to the skillet with the remaining mixture, season with fleur de sel and black pepper and rest 10 minutes.