Mix together the softened butter, shallots, chives and minced garlic cloves together with a fork
Set butter mix aside
Roll the mix into a one inch cylinder and wrap it with Saran. Place in the refrigerator to harden.
Grill the Ribeye
Add salt and pepper evenly to both sides of the steak
Set up the grill for direct heat
Bring the grill up to 350-400 degrees
Grill for approximately five minutes on each side
Remove steaks when it reaches the temperature you prefer. I removed it at 140 degrees. It will continue to rise in temperature for a few minutes, and the final was 145 degrees for a medium rare.
Finish with Herb Butter
Add butter to the ribeyes fairly quickly after they are removed from the grill. The butter will quickly soften and melt into the steak.
Garnish with parsley
Serve (if you haven't already eaten the steak on the way to the table!)
Notes
Herbed Butter: The butter mix will stay fresh for several days if refrigerated. The taste becomes more pronounced after a day or two as well. Softened Butter: Make sure to bring the butter to room temperature so the herbs will mix in. Room Temperature Steaks: Try to always bring steaks out of the refrigerator for 20-30 minutes before you start grilling them. It helps them not get shocked on the grill and they will cook evenly.Heating up Grill: Take the time to allow the grill to heat up to 350-400. Try to lean a little on the hotter side to get the grate nice and hot to get the sear marks. If you cook steaks on a lower temperature, you will also get a more grey looking meat, not the crusty darker color. It's a delicate balance because you don't want the grill to be too hot to burn the steaks. Again, just take the time to heat it up.