To make compound butter, all that is required is room temperature, organic, grass-fed, unsalted butter, garlic, and desired herbs and spices. I like to stick to classic flavors so the steak is enhanced and not dominated. However, compound butter can go a million directions–get creative once and a while!
I love making compound butters because it can be made ahead of time and stored in the refrigerator or whipped up while the steak rests just the same. It even freezes well, allowing to you make larger batches and store for use all summer long.
*Pssst… this little concoction makes ah-maz-ing veggie scrambles!
1 tbsp grass-fed butter, room temperature (or ghee)
1 clove garlic, finely minced
1/4 tsp coarse sea salt (like this one)
1/2 tsp flat leaf parsley, chopped (dried works too!)
1/4 tsp thyme, dried or fresh
5-6 grinds black pepper
Combine with a spoon til evenly mixed. Add a dollop of the compound butter to cooked protein just prior to serving.
1. Set the steak out 20 minutes before you plan to grill. Allowing the meat to come to room temperature ensures even cooking.
2. Simply season the steak to really let the quality, grass-fed flavors shine through! Don’t be tempted to over-season. Go with just quality salt, freshly cracked black pepper and the magic of fire-cooked meat.
3. Make sure the grate is hot. Placing your steak on a hot grill will keep it from sticking and help you better gauge when it is ready to be turned.
4. Set it and forget it. Avoid the temptation to flip, prod, or slice your steak while it grills. When the steak is ready to turn, it will easily lift off of the preheated grate. If you find that you are really having to work that spatula under the steak or it’s starting to tear when you grab at it, the steak isn’t ready to turn. *Hatch marks are pretty, but really don’t serve a purpose… don’t be fooled into thinking you need them!
5. Cook it hot and fast. Replicate the stove-to-oven method with your grill by preheating to 450°F (233°C), searing both sides at that high temperature first. Then on the second side, without opening the cover, turn the gas grill off and leave the steaks to finish for 3 to 5 minutes (depending on desired doneness). It’s gourmet kitchen prep on a backyard gas grill!
6. Rest is best. Keep those juices in your steak and not all over your plate by letting the steak rest once it has been pulled off the grill. A good five minutes is about right for most cuts to have the inherent juices redistribute throughout the steak.