Ribeye Steak with Avocado Butter

6 ribeye steaks, 3/4 inch thick
1 tbsp olive oil
1 tbsp herbs de Provence, crushed
1/2 tsp salt
1/2 tsp freshly ground black pepper
Avocado butter

Trim fat from steaks. Brush with oil. Mix herbs with salt & pepper & rub into steaks. Can cover and chill up to 24 hours if desired.

Grill steaks on rack of uncovered grill directly over medium coals until desired doneness. For a gas grill, preheat grill, then reduce heat to medium. Place steaks on grill rack. Serve with Avocado Butter.

Avocado Butter:
seed, peel and chop 1 ripe avocado. Combine it with 1/4 cup softened butter, 3 tbsp lime juice, 2 tbsp freshly chopped chervil or parsley, 1 tbsp freshly snipped tarragon, 1/4 tsp salt & 1/8 tsp cayenne pepper. Mash together. Chill until almost firm.