Grilled Rib-Eye Steaks with Summer Squash and Smoky Paprika Lemon Butter
An easy, incredibly delicious condiment—smoky lemon butter—takes this weeknight dinner over the top.
Keywords
- Main Courses
- Beef
- Weeknight
- Grilling & Barbecue
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Cooking tools:
- Instant-read thermometer
- Grill
- Microplane
- Carving knife
- Chef's knife
- Cutting board
- Tongs
- Mixing bowl
- Measuring spoon
- Paper towel
- Aluminum foil
- Serving platter
Ingredients
- 8 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh chives, divided
- 2 teaspoons smoked paprika
- 1 teaspoon grated lemon zest, plus 1 tablespoon juice, divided
- 1 3/4 teaspoons table salt, divided
- 1 1/8 teaspoons pepper, divided
- 4 yellow summer squash, sliced on bias ½ inch thick
- 2 tablespoons extra-virgin olive oil
- 2 (1-pound) boneless rib-eye steak, 1½ to 1¾ inches thick, trimmed
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