Summer Steaks
Blog Entry: Friday 11 Jun 2010
We all love a spicy butter sauce – and can’t wait to break out the barbecue to try this delicious Steak with Parsleyed Butter recipe. And if the rain refuses to go away, just pop the steaks on the grill instead!
Ingredients
For the butter:
8 tablespoons (1 stick) softened butter
1-2 cloves garlic, minced
1 shallot, minced
Half a bunch parsley, leaves chopped
Salt and pepper
For the steak:
1 large (2-3 pound) bone-in rib-eye
Salt and pepper
Method:
1. An hour or two before cooking, take the steak out of the refrigerator and season liberally with salt and pepper.
2. Beat the butter in a bowl with a wooden spoon to make it smooth and a bit creamy. Add the garlic, shallots and parsley – season with salt and pepper. Stir to combine. The butter can be used right away or covered and refrigerated for up to 3 days or frozen for up to 1 month.
3. Prepare a hot charcoal barbecue or a gas grill.
4. Grill steaks on the hottest part of the barbecue or grill until a good browned crust has developed on the first side, about 8 minutes. To ensure a good crust, resist the urge to move or fiddle with the steaks while they are cooking, but if flare-ups threaten to burn the meat, you’ve got to move it to a cooler spot. Turn the steaks and grill the second side for 5 minutes.
5. Move the steaks to a cooler spot to finish cooking them, turning occasionally, until the ideal finish (rare, medium or well-done) is achieved.
6. Pull the steaks off the barbecue or grill and let them rest for 10-15 minutes. Cut the steak from the bones and slice the meat. Serve both the bones and the meat, and top with parsleyed butter.
Find the original recipe at Caviarandcodfish.com.
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