Fire Grilled Steak with Steakhouse Butter
We love Fire Grilled Steak with Steakhouse Butter!
“The only thing better than a charcoal grilled steak is the same steak with a round of flavored butter slowly melting over top. This forms a rich, tasty sauce as it mingles with the steak’s juices for the ultimate grilled steak experience.” -Chef Michael Smith
1⁄2 cup (120 ml) butter, softened
2 tbsp (30 ml) finely minced shallot or red onion
1 clove of garlic, finely minced
1 tbsp (15 ml) finely minced parsley
1 tbsp (15 ml) finely minced fresh thyme
2 tbsp (30 ml) of your favorite vinegar
A sprinkle or two of salt and lots of freshly ground pepper
4 thick New York strip loin, sirloin or ribeye steaks
A sprinkle or two of sea salt and freshly ground pepper on each steak
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 inches (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.
Set the Big Green EGG for direct (no convEGGtor) at 600°F/316°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° angle to the grid lines. After a few minutes, turn them 90° to get the perfect steakhouse grill marks. Flip and repeat. Continue cooking until the steaks reach the doneness you prefer. You may press the steaks with your finger to gauge doneness; they stiffen as they cook through. This will take some time to master but it’s a skill worth cultivating!
Top each steak with a thick slice of steakhouse butter; serve, share and enjoy! Serves 4.
Fire Grilled Steak with Steakhouse Butter Recipe courtesy of Chef Michael Smith, host of Chef Michael’s Kitchen and Chef at Large on the Food Network. For more on Michael, check out Big Green Egg’s Lifestyle Magazine!