|Buffalo rib eye steak/3 pounds of beef rib eye steak, 2 inches thick||3 Pound (approximately 2 inches thick)|
|Butter||4 Tablespoon, softened|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1 1⁄2 Teaspoon, freshly ground|
|Dry mustard||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Fresh parsley||1 Teaspoon, chopped (for garnish)|
Wipe steak dry.
Make a paste of softened butter, salt, pepper, mustard, and paprika.
Rub both sides of the steak with 3 tablespoons of the seasoned butter.
Let the buttered steak sit an hour or so, refrigerated, to absorb flavors.
When ready to charcoal-broil, combine the olive oil and Worcestershire sauce.
Place buffalo steak on barbecue and grill 8 to 10 minutes on one side.
Turn and baste meat lightly with olive oil mixture, then grill 8 to 10 minutes on the other side.
Turn and baste again.
Continue grilling the meat, turning occasionally, until done to your satisfaction.