Fire Grilled Steak with Steakhouse Butter

From the Big Green Egg Website

This steak is the closest thing to perfect, and soooooo easy to make! The steakhouse butter is so full of flavor. It brought this recipe to HNL!

We also used it for corn on the cob a few nights later. It has multi-uses! Mmmm, now I’m thinking about adding it to toast too.

EGGcessories

Cast Iron Grid

Ingredients

Steakhouse Butter

• ½ 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

Steak

• 4 thick New York strip loin, sirloin or rib-eye steaks
• A sprinkle or two of sea salt and freshly ground pepper on each steak

Instructions

Stir all the steakhouse butter 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 perfectly round log.

Just the act of tightly rolling the bag will shape the butter. No fuss, no muss!

Refrigerate or freeze for several hours or overnight until the butter is firm enough to slice.

I did this the night before to ensure that the butter was solid. Although, if I had the time, I guess I could have done this the morning of.

Set the EGG for direct cooking (no convEGGtor) at 600°F/316°C with a Cast Iron Cooking Grid.

I made this for the first time on Father’s Day. One of my presents that morning was the cast iron cooking grid you see in these pictures. This recipe was a nice way to break that puppy in!

Just before you begin to cook the steaks, pat them dry and season them heavily with salt and pepper.

I used rib-eye for no other reason but that I like rib-eye.

Position the steaks on the grid at a 45° angle to the grid lines.

I was surprised that there were no cooking times with this recipe. You can see in the pictures that I decided to use my dual probe thermometer to monitor the steak’s internal temperature as a guide for when I should flip. A few minutes in and the display read “HHH”.

I looked up what that meant, and found that the probe can only handle a certain amount of heat before it wigs out. Needless to say, the dual probe is not a good EGGcessory to use for this recipe.

That being said, before the probe wigged out I was able to determine that I should let the steaks cook for 3 minutes before turning, another 3 minutes before flipping, and 3 minutes more before the final turn to get the steaks to medium. And that’s exactly how the steaks turned out.

If I had to guess (and this is a total guess. Don’t quote me on this) I would say you would need to cook 1 minute per step for rare, 2 minutes for medium-rare, 4 minutes for medium well, and 5 minutes for well (but please don’t cook this steak to well. That’s just too sad).

But I digress! Back to the recipe!

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!

I did this, but so far I have nothing to compare the stiffness too. I’ll keep doing it with the idea that someday I’ll go “Ah! The steaks are at medium. Time to remove them!”

Top each steak with a thick slice of steakhouse butter; serve, share and enjoy!

And enjoy we did. For Father’s Day, then two nights later for leftovers, and then I used it as a protein in my lunch salad. So good.