Fire Grilled Steak with Steakhouse Butter
The only thing better than a steak is one topped with flavorful butter.
Ingredients
Main
- a sprinkle or two of sea salt and freshly ground pepper on each steak
- 4 thick New York strip loin, sirloin or ribeye steaks
Steakhouse Butter
- 2 tablespoons (30 ml) finely minced shallot or red onion
- 1 clove of garlic, finely minced
- 1 tablespoon (15 ml) finely minced parsley
- 1 tablespoon (15 ml) finely minced fresh thyme
- 2 tablespoons (30 ml) of your favorite vinegar
- a sprinkle or two of salt and lots of freshly ground pepper
- 1/2 cups (120 ml) butter, softened
Instructions
Step 1
Stir all the ingredients together until thoroughly combined. Scoop the butter into a large resealable bag. Press the butter and form a thick log shape, roughly 4 inch (10 cm) long. Tightly roll up the bag, shaping the butter into a perfect round log. Refrigerate or freeze for several hours or overnight until the butter is firm enough to slice.
Step 2
Set the EGG for direct at 600°F/315°C with a Cast Iron Cooking Grid. Just before you begin to cook the steaks, pat them dry and season them heavily with salt and pepper. Position the steaks on the grid at a 45 degree angle to the grid lines. After a few minutes, turn them 90 degrees to get the perfect steakhouse grill marks. Flip and repeat. continue cooking until the steaks reach your desired doneness.
Step 3
Top each steak with a thick slice of steakhouse butter; serve, share and enjoy! Serves 4.
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