Ingredients:
4 thick-cut ribeye steaks
6oz Teaoli EVOO
6oz melted butter
Coarse ground salt and pepper
Preparation:
1. Mix together melted butter and Teaoli Fig Balsamic.
2. Coat steaks with EVOO and season with salt & pepper.
3. Grill steaks to desired temperature (Recommend medium rare).
4. Brush steaks with balsamic and butter mixture and grill for 45sec on each side, remove from grill and let steaks rest for 5min.