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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
Shallot Herb Butter:
1/2 cup softened butter
1/4 cup finely minced shallots
1 clove garlic, smashed and minced
2 tbsp flat leaf parsley, minced
1 tbsp fresh chopped chives
1/2 tbsp fresh minced tarragon 2
4 (about 6 oz each) strip loin steaks
1 tbsp coarse salt
1 tbsp fresh cracked pepper
2 tbsp olive oil
In bowl, combine butter with shallots, garlic, parsley, chives and tarragon until well blended. Spoon butter onto a sheet of plastic wrap and roll into a log about 1-inch in diameter. Twist ends to enclose completely. Refrigerate until firm, at least one hour and up to two weeks.
Preheat grill or grill pan over high heat. (Preheat oven to 350, if cooking indoors).
Let the steaks come to room temperature for about 30 minutes before cooking. Sprinkle steaks with salt and pepper and drizzle with olive oil. Sear steaks until browned, about 3 minutes per side. Move to indirect heat, or the oven. Cook until desired doneness, about 5 minutes for medium rare. Let rest 5 minutes. Serve on a warmed plate with a 1/2-inch slice of butter over each steak.
Serves 4
NOTE: The extra butter can be stored in the refrigerator and used stirred into cooked hot potatoes, pasta or rice to add flavor. It also works over grilled fish, pork, veal, chicken and lamb.
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GRILLED STEAK WITH SHALLOT HERB BUTTER
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
Shallot Herb Butter:
1/2 cup softened butter
1/4 cup finely minced shallots
1 clove garlic, smashed and minced
2 tbsp flat leaf parsley, minced
1 tbsp fresh chopped chives
1/2 tbsp fresh minced tarragon 2
4 (about 6 oz each) strip loin steaks
1 tbsp coarse salt
1 tbsp fresh cracked pepper
2 tbsp olive oil
In bowl, combine butter with shallots, garlic, parsley, chives and tarragon until well blended. Spoon butter onto a sheet of plastic wrap and roll into a log about 1-inch in diameter. Twist ends to enclose completely. Refrigerate until firm, at least one hour and up to two weeks.
Preheat grill or grill pan over high heat. (Preheat oven to 350, if cooking indoors).
Let the steaks come to room temperature for about 30 minutes before cooking. Sprinkle steaks with salt and pepper and drizzle with olive oil. Sear steaks until browned, about 3 minutes per side. Move to indirect heat, or the oven. Cook until desired doneness, about 5 minutes for medium rare. Let rest 5 minutes. Serve on a warmed plate with a 1/2-inch slice of butter over each steak.
Serves 4
NOTE: The extra butter can be stored in the refrigerator and used stirred into cooked hot potatoes, pasta or rice to add flavor. It also works over grilled fish, pork, veal, chicken and lamb.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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