Grilled Steak
Notes
Directions for cooking on a stove top can be provided
Ingredients
Steak
- 4 2 inch thick New Ypork Strip steaks (about 20 ounces each)
- Kosher salt
- Freshly ground pepper
- Compound butter softened to room temperature (Recipe Follows)
Compound Butter
- 1 stick of unsalted butter – softened at room temperature
- 7 cloves garlic roughly chopped
- 1 large shallot roughly chopped
- ½ cup of herbs:
- - For Fish (Chive & Dill)
- - For Beef (Basil, Parsley, Oregano)
- - For Garlic Bread (Basil, Parsley)
- Salt & Pepper to taste
- 2 tablespoons Olive oil
Instructions
Steaks
- Bring steak to room temperature by taking them out of the rfrigerator at 30 to 60 minutes before cooking
- Sprinkle a generous coating of salt and pepper
Outdoor Gas Grill
- Preheat on high for at least 15 minutes
- Sear the first side for 7 minutes in a covered grill
- Sear the second side for 5 minutes
- After that follow the "Goldilocks Approach to Grilling)https://impromptufridaynights.com/the-goldilocks-approach-to-grilling/Check out the blog. I believe in a combination of touching to test doneness and making a little slice to check for doneness. For some reason thermometers don't work on steak for me. I guess it has something to do with the high heat of grilling.
- After the first 13 minutes I check the steak every 2 minutes. The thicker steaks take little longer, the window to get the steaks cooked to the desired temperature is better,.
- As you take the steaks off the grill spread a heating tablespoon of compound butter across the top of the steaks and let them stand for at least 9 minutes
Compound Butter
- Saute shallot and garlic under low hea in olive oil (10 minutes) cool
- In a food processor pulse herbs
- Add butter, sautéed garlic/shallot and salt/pepper
- Pour into a container refrigerate (lasts for weeks in frig, months in freezer