Steak. I am pretty sure for many people I could just leave it there because steak is amazing and doesn’t get grilled in homes much. I am one of these people that don’t grill steaks and it’s not because I don’t want to.
My aunt is having a fundraiser dinner with NY strip steaks in a few weeks and I knew it was time to pull out the some great ideas. Steak with salt and pepper is great, but really this compound butter just put it over the top. It wasn’t too rich but when the melted butter, garlic, rosemary and thyme met the hot steak, it was perfection.
A compound butter is actually a simple thing. It’s a mixture of butter and supplementary ingredients. A compound butter’s job is to enhance flavor in dishes such as steak and takes the place of a sauce. This year I only grew basil in my garden but next year I am excited to add thyme and rosemary to the mix. (The basil grew overboard so I can only hope the other new ones will do the same.)
To make the compound butter you’ll need a stick of softened unsalted butter. Add in chopped fresh rosemary, garlic and thyme. If you don’t have fresh, you can still make with dried. It will still be amazing but you’ll just need to use a little less. A good secret when using dried herbs is to crush them in your hands before adding to whatever you’re using.
Once you have your butter completely mixed, place on a piece of wax paper or parchment paper and roll up. Once in the paper, form into circular shape like a log and place in freezer-safe bag and place in the freezer to allow to firm up.
While the compound butter is firming up, get the NY Strip Steaks from the refrigerator and allow to come to room temperature on the counter, covered. This will take about 20-30 minutes if not longer. You don’t want to put a super cold steak on the grill.
Because I wanted the compound butter to be the star of this steak dish, I simply seasoned both sides with salt and pepper. Once done, I placed on the grill. We like our steaks medium-well so for 1 inch thick steaks, grill for 5 minutes per side. If you want nice grill marks rotate the steaks 90° after 2 1/2 minutes on each side.
Once the steaks are taken off the grill, add two pats of the compound butter and tent with a piece of foil to allow the butter to melt.
| Servings |
-6 servings
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- 1 stick softened unsalted butter
- 1 TBS fresh rosemary, chopped if using dried, use 1 tsp
- 1 tsp fresh thyme, chopped if using dried, use 1/2 tsp
- 3 cloves garlic, minced
- 4 10 oz boneless steaks
- salt
- black pepper
Ingredients
Compound Butter
NY Strip Steak
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Add softened butter, rosemary, thyme and garlic to a bowl and stir. Once combined, place on a piece of wax paper or parchment paper and roll into a log. Once completely wrapped up, form into a "perfect" log shape and place in freezer safe bag and place in freezer.
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Remove steaks from refrigerator and allow to come to room temperature for at least 20-30 minutes. Before placing on grill, season both sides of steak with salt and pepper.
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Place on grill to begin cooking. After 2 1/2 minutes, rotate the steak 90° for grill marks. Let cook for 2 1/2 more minutes on side 1.
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After five minutes total flip the steak and cook for 2 1/2 minutes. Once time is up, rotate the steak 90° for grill marks for side 2. Let cook for 2 1/2 more minutes. Once a total of 10 minutes is up, remove steak and should be cooked to medium-well.
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