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Live! From Jasper's Kitchen
 
Grilled Rib Eyes topped with KC Steak Butter
Onion & Pear Marmalade
2 12-14 Oz Rib Eye Steaks
Black pepper to taste
1/2 Tsp. garlic Salt
olive oil
Brush rib eyes with olive oil. Dust with garlic salt and pepper.
Place on hot grill and cook to desired temp..
Top with KC Steak butter and Onion marmalade on the side.

Kansas City Steak Butter
4 Oz. Unsalted Butter
1 1/2 Tbsp. Fresh Herbs Finely Chopped
such as rosemary, tarragon, chives, parsley, or thyme
salt and black pepper
1 Fresh Garlic Clove (Minced)

Cream all ingredients together well with a wooden spoon or with an electric mixer. Wrap in wax paper, form into a log the size of a stick of butter, refrigerate or freeze. Slice 1 inch pieces as needed..

Easy Onion and Pear Marmalade
3 tbsp. lightly salted butter
1 cup Pear, skinned and cored, diced
3 large onions, sliced
2/3 cup firmly packed brown sugar
1/4 cup balsamic vinegar
1 tsp. finely chopped fresh rosemary

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned. Add pears and sugar, stir simmer uncovered, until mixture is thick and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary. Serve at room temp.