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   Ingredients :
4 rib eye steaks

Sundried Tomato Butter:
cup unsalted butter, at room temperature
4 tablespoons sundried tomatoes, chopped
2 tablespoons basil leaves, chopped
2 teaspoons garlic, minced


Season steak with salt on both sides and grill on both sides to the desire doneness. Remove from the grill and serve with a slice of Sundried Tomato Butter.

4 servings

Sundried Tomato Butter:
Place ingredients in a bowl and mash them with a fork until well blended. Place mixture onto a piece of plastic wrap and roll around butter, forming a 3 in (5 cm) tight cylinder. Twist ends tightly and refrigerate until firm.
Remove from the refrigerator and cut into thick slices to top steak.

Makes cup
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