Bistecca with Lemon Truffle Butter

Ingredients

• 2 lb (1 kg) bone-in rib-eye steak, 1 inch thick
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• Lemon Truffle Butter (recipe follows)*

Directions

1. Sprinkle steak with salt and pepper.
2. Grill steak over high heat on natural gas barbecue until grill-marked, about 4 minutes per side.
3. Turn barbecue control down to medium heat.
4. Transfer steak to warming rack. With lid down, cook steak to medium rare, about 10 minutes.
5. Serve with Lemon Truffle Butter

Ingredients

• !/4 cup salted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp truffle oil
• 1/2 tsp grated lemon peel

Yield: Makes 1 log

Directions

1. Using medium speed of an electric mixer, beat together butter, parsley, oil and lemon peel until smooth.
2. Place mixture on a piece of plastic wrap. Using plastic wrap as an aid, shape mixture into a 1 1/2 x 2 1/2 inch log.
3. Wrap log in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 weeks.