Grilled Rib-Eye Steaks With Charred Scallion Butter

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1/2 bunch green onions (scallions)

2 tablespoons olive oil + more for greasing the grill

Kosher salt and ground black pepper, to taste

4 rib-eye steaks, 1-inch thick and trimmed of excess fat (each about 1 to 1 1/4 pounds bone-in or 8-10 ounces boneless)

6 tablespoons unsalted butter, softened

1 clove garlic, minced

Lemon wedges, for garnish (optional)

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