Grilled Steak with Herb Butter
This garlic and herb butter is one of the keys to a tender and tasty steak. If you put the butter on the steaks right after they are removed from the grill, it will melt nicely into the steak.
Total Time: 40 minutes
6-8 steaks (tenderloin, New York strip or ribeye).
kosher salt and pepper
1/2 cup (1 stick) unsalted butter
2 cloves of garlic, minced
3/4 t. kosher salt
1 T. chopped rosemary
1 T. thyme leaves, removed from stem
1 T. chopped chives
Remove steaks from the refrigerator before turning on your grill and sprinkle steaks with kosher salt and fresh cracked pepper on both sides.
Heat grill on high. Add steaks onto grill on a diagonal and cook for 2-3 minutes, depending on thickness of steak. Rotate steak (do not flip over) to the opposite diagonal. Let cook for 2-3 minutes (this process gives your steak the diamond-shaped grill marks for a better presentation). Flip steak over, still on a diagonal from the grill grates. Cook 2 minutes. Rotate steak to the opposite diagonal and cook for an additional 2 minutes. Remove steaks from grill and place slices of butter on top. Let steak rest for at least 5 minutes before serving.
For herbed butter, mix all ingredients together. Scoop butter onto plastic wrap and form into a log. Place in the refrigerator (butter can also be frozen if not using in within a few days). When ready to use, slice pieces off the butter log.