For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 Cup (1 stick) butter, softened
1 Tbsp finely chopped fresh parsley
1 Tbsp chopped fresh chives
1 garlic clove, pressed
2 tsp Cognac
Salt and pepper
Ribeye Steaks, each about 1-1/2 inch thick, each about 1 lb
Prepare barbecue grill (medium-high heat). Rub each steak with generous amounts of coarse kosher salt and smoked black pepper.
Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled herb butter, and serve.