Steak w Garlic Herb Butter
SERVES 4 (with leftovers for tacos)
PREP TIME 20mins
DIFFICULTY Easy
INGREDIENTS
4 medium-sized steaks, about 2cm thick (such as ribeye, striploin, or tenderloin)
2 tablespoons olive oil
Salt
HERB BUTTER
100 g (31⁄2 oz) leftover herbs (curly or flat-leaf parsley, rosemary, oregano, thyme)
baby fist of spring onions (scallions)
2 garlic cloves, peeled
250 g (9 oz) butter, at room temperature
OPTIONAL INGREDIENTS
to make it a bit more Cafe de Paris:
6 anchovies
1 tablespoon capers
1 teaspoon grated lemon zest
METHOD
Read on or click here for a how-to video!
Preparing the Steaks:
Take the steaks out of the refrigerator, salt them and let them sit at room temperature for about 30 minutes. This allows for more even cooking.
Pat the steaks dry with a paper towel to remove any excess moisture and salt.
Brush the steaks with olive oil on all sides. This helps to enhance the flavor and prevent sticking to the grill.
Preparing the Grill:
Preheat your grill to high heat. Make sure the grill grates are clean and well-oiled to prevent sticking.
If using a charcoal grill, make sure the coals are white-hot and spread evenly across the grill bed.
Grilling the Steaks:
Place the steaks on the preheated grill. For medium-rare steaks, grill them for about 5-6 minutes on side 1.
Flip only once blood has risen to the surface which inidactes a nice char has developed on the underside.
After the initial grilling time, use tongs to flip the steaks to the other side and continue grilling for an additional 3-4 minutes.
Checking the Doneness:
This is a feeling from a higher power once you know your grill and the steak size you prefer but… if you’d like to use a thermometer: medium-rare doneness, the internal temperature of the steaks should read around 55-57°C (130-135°F) when measured in the thickest part.
Resting and Serving:
Once the steaks have reached your desired doneness, remove them from the grill and transfer them to a cutting board.
Allow the steaks to rest for about 5-10 minutes covered foil with slabs of butter on top. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
After resting, slice the steaks against the grain into thick or thin strips.
Serve with all your favourite sides… but honestly, eaten straight from the board is a real treat!
Herb Butter:
Blend the herbs, spring onion and garlic until finely chopped.
Add the butter to the herbs and pulse until just combined. Finish mixing by hand in a small bowl so you don’t overblend and the butter doesn’t melt too much.
Place on a piece of baking paper or plastic wrap and roll into a log.
Store in an airtight container in the fridge for up to 2 weeks, or freeze for 3 months.
Makes a 350 g (121⁄2 oz) log