🌎 The World Cookbook

6 beef shoulder top blade (flat-iron) steaks or boneless rib eye steaks, cut 1 inch thick
1 tablespoon olive oil
1 tablespoon herbes de Provence, crushed
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 recipe Avocado Butter

Trim fat from steaks. Brush steaks with the olive oil. For rub, in a small bowl combine herbes de Provence, salt, and pepper. Sprinkle evenly over both sides of each steak; rub in with your fingers. If desired, cover and chill steaks for up to 24 hours. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium rare (145°F) and 12 to 15 minutes for medium (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on the grill rack over heat. Cover and grill as above.) Let steaks stand for 5 minutes. Serve steaks with Avocado Butter.