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Grilled Steak with Herb Butter

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Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings 2 to 4 people

Ingredients
  

  • 2 NY Strip or Ribeye steaks 2-inches thick
  • kosher salt and pepper

Herb Butter:

  • 1 stick butter at room temperature
  • 1 Tbsp each of fresh rosemary, chives, and thyme chopped
  • 1 Tbsp fresh parsley (optional) chopped
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 large garlic clove minced
  • 1 Tbsp shallots (optional) minced

Instructions
 

Make Herb Butter:

  • In a small bowl mix all the ingredients in with the butter until well blended. Set aside to put on steaks after they are grilled.
  • Make ahead: Herb butter can be refrigerated for up to 2 weeks. Alternatively you can make the butter, roll it into a log the size of a stick of butter and wrap in wax paper and then plastic wrap, and freeze up to 4 months.

Grill the Steaks:

  • Take steaks out of refrigerator at least 30 minutes before cooking to bring closer to room temperature. Heat grill on high for 15 minutes.
  • Season both sides of steaks generously with salt and pepper.
  • Sear steaks on one side until well browned, about 2-3 minutes. Flip and sear opposite side until also very well seared and browned, about 2-3 minutes, watching for any flames below, moving around to prevent scorching if necessary. Flip occasionally until internal temperature is 90 degrees. Turn off burners on one side of grill and move steaks to that side to finish cooking over indirect heat, closing lid, but still flip them occasionally to prevent one side cooking more than the other. Cook until the internal temperature is about 120 degrees for medium rare. Remove steaks from grill and set on a plate.
  • Top each steak with about 1 Tbsp of herb butter (a big dollop). Cover steaks with tinfoil and let rest undisturbed for 10-15 minutes. Remove foil and slice the steaks into 1 inch slices to serve.
  • Enjoy!