Grilled Strip Steak With Compound Butter
Learn how to make a quick, easy, and delicious grilled strip steak with compound butter by following this simple recipe.
- Serves: 6 persons
- 4boneless beef strip steaks (8 oz each), about 1 1/2 inch thick
- Kosher salt (to taste)
- Ground black pepper to taste
- 2oz/4 Tbsp compound butter
Step 1Take the steaks out of the fridge and let them sit at room temperature for about 20 minutes.
Step 2Trim the steaks of any excess fat, leaving about 1/4 of an inch around the edge.
Step 3Preheat the broiler, grill or grill pan.
Step 4Brush the steaks with a bit of oil or clarified butter and season them generously with Kosher salt.
Step 5Place the steaks on the grill, taking care not to overcrowd them. With grill pans, use two pans if necessary.
Step 6Cook for 3 to 4 minutes, depending on the thickness of the steaks and the temperature of the grill. About halfway through cooking the first side, rotate the steaks 45 to 60 degrees to give them the classic cross-hatched grill marks.
Step 7Use a pair of tongs to flip the steaks, and cook them for another 3 to 4 minutes. You can test for doneness by pressing the center of the steaks with your thumb. For medium-rare , the steak should spring back without feeling overly firm.
Step 8Remove the steaks from the heat, cover them with foil and let them rest, in a warm place, for five minutes.
Step 9Plate the steaks, top each one with a tablespoon of compound butter and serve immediately.