Grilled Rib-Eye Steaks with Summer Squash and Smoky Paprika Lemon Butter

Name: Grilled Rib-Eye Steaks with Summer Squash and Smoky Paprika Lemon Butter
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

Main Courses
Beef
Grilling & Barbecue
Weeknight

Appears in Cook's Country June/July 2020

An easy, incredibly delicious condiment—smoky lemon butter—takes this weeknight dinner over the top.

SERVES 4

TIME 30 minutes

Grilled Rib-Eye Steaks with Summer Squash and Smoky Paprika Lemon Butter

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