“The only thing better than a charcoal grilled steak is the same steak with a round of flavored butter slowly melting overtop. This forms a rich, tasty sauce as it mingles with the steak’s juices for the ultimate grilled steak experience.” -Chef Michael Smith
Recipe courtesy of Chef Michael Smith, host of Chef Michael’s Kitchen and Chef at Large on the Food Network. For more on Michael, check out our Lifestyle Magazine!
- 1⁄2 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
Stir all the 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 perfect round log. Refrigerate or freeze for several hours or overnight until the butter is firm enough to slice.
- 4 thick New York strip loin, sirloin or ribeye steaks
- A sprinkle or two of sea salt and freshly ground pepper on each steak
Set the EGG for direct (no convEGGtor) at 600°F/316°C with a Cast Iron Cooking Grid. Just before you begin to cook the steaks, pat them dry and season them heavily with salt and pepper. Position the steaks on the grid at a 45° angle to the grid lines. 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!
Top each steak with a thick slice of steakhouse butter; serve, share and enjoy! Serves 4
What do you mean by indirect cooked after the searing on the steaks?
Newbie questions: What adjustments needed if I use the steel grill that comes with the egg? Open or closed on the lid – or is it a combination? I need the details! tks
Steaks are best cooked with an open lid, if especially thick they should be seared with the grill marks then indirect cooked to proper internal temperature using a thermometer , also considering the meat will continue to cook when removed. Allowing the meat to rest for 5-10 minutes improves moisture retention.
@Craig, Serious Eats goes into detail about cooking times, temperatures, and doneness. They recommend using an instant-read thermometer rather than pressing with a finger, as there are entirely too many variables for this to be a reliable measure.
How thick, cooking times approx
cooking times and temperature would be helpful, and also, how best to get rare, medium-rare, medium and well done!
I do my stip loins of about 1 1/4 inch thick for 2 min per side for rare and 4 min per side for medium rare then if you want them done to well done leave them about 8 min or more per side . The heat I use is between 500 and 600 deg f