This one comes from Sean Sáenz, our Vice President of Fresh Operations — and a bonafide Grill Master. He tells us that the high fat content in rib eye makes it the perfect steak for grilling: It stays incredibly juicy inside and develops a nice, charred crust on the outside.

Sean recommends grilling the steaks to medium rare, and then topping them with a generous dollop of butter right when they come off the grill, so the butter melts and infuses the meat with its deeply layered flavors of garlic, shallot, and herbs.

Our tip: You can really use whatever herbs you have around the house in the butter. And hold on to your leftover herbed butter: it’s fantastic anywhere you would normally use butter, like bruschetta, eggs, grilled meats and fish, and roasted vegetables.