- Grilling time means great steaks.
Great steaks deserve great toppings.
Check this recipe out for a perfect herb butter.
(calm music)
So when it's summer grilling,
I love to take advantage of fresh herbs
we have in the garden but you can pick up these fresh herbs
and make an exceptional compound butter
to put on a great steak.
That's what we're gonna do here.
A compound butter is simply a butter
that's been enhanced with a few ingredients
for added flavor.
This is a classic combination
including herbs, shallots and garlic.
Perfect for amazing steaks.
We'll get to those in a minute.
First, I start by softening a half pound of butter
in a mixing bowl and then start adding some flavor.
First, the shallots.
Finely chopped and into the bowl.
If you can't get shallots, fine, just grab scallions.
They'll work great.
Just get them finely chopped.
Then we'll get to some herbs.
Flat-leaf Italian parsley.
Curly will work fine here too.
Also, some sage leaves
and finally, some rosemary.
Rosemary's pretty strong so I'll mince it really fine
and use less than the other herbs.
This is a great trio of herbs.
Other great choices would be fresh thyme and chives.
By the way, if you don't have fresh herbs,
you can absolutely make a compound butter with dried herbs.
Just use about half the volume of the fresh.
Then some roasted garlic.
You can buy the pre-minced roasted garlic
or roast a whole head and add a few cloves to the butter.
Finally, some salt and pepper
and we simply stir the mixture
until everything is nice and even.
Now we'll pull out some parchment
and put the herb butter in the center
and spread it out in a bit of sort of a log shape.
Now, we'll fold the parchment over
and start working out air pockets
and forming it into a long cylinder.
I'll use a bench scraper to get the roundest log shape I can
also avoiding touching and warming the butter up too much
with my hands.
Cut off any excess parchment
then set it in the refrigerator to firm it up.
While the butter chills, I'll get my grill fired up.
Now, I'm a fan of charcoal for great flavor
but either way, charcoal or gas,
get your grill to medium high heat.
Okay, let's get some steaks going.
We're not messing around.
Beautiful Certified Angus Beef brand ribeye steaks.
Man, look at that marbling.
These are gonna be incredible.
Let's get them seasoned with some kosher salt
and some fresh cracked pepper
nice and even and generous on both sides.
And onto the grill.
I'm going right over the hot area
for direct grilling over high heat.
After a good sear, rotate on the same side
if you want those diamond grill marks but most importantly,
move steaks closer or nearer to hot areas
depending on how much searing and flare-up you have.
Flip them to the other side to finish cooking
but when I'm close to my target doneness
or flare-up is out of control,
I'll pull the steaks to that cool side of the grill.
I call it my safe zone.
This can happen on cuts like ribeyes
that have a lot of extra fat dripping on the heat source.
From here, I can baby the temperature to my target.
For me, I like ribeyes medium rare
so I'll pull them at 120 to 125 degrees F
knowing they will continue to rise in temperature
10 to 15 degrees.
Off the grill and onto the cutting board to rest
at least five minutes.
While they're resting, I'll pull out that steak butter
and cut a slice to put on each steak
and have it melt as they rest.
Now, in this case, I've used my favorite steak, the ribeye,
but if you like filets, strip steaks or T-bones, go for it.
This butter will be great
on all your steaks coming off the grill.
This is a steak party and I think we topped it just right.
So let's see how it tastes.
Well, you know I'm gonna cut off the cap of the ribeye
and eat that bite.
We gotta make sure we taste some of that herb butter.
Oh, look at that.
Oh yeah.
Man, every bite's gonna be delicious
'cause we have the herb butter all over it.
Look at the doneness.
It's just what I'm looking for.
I think I'm guilty of underestimating
what herbs can do with steak.
I thought this was gonna be good but this is blow away good.
Those herbs are just awakened.
The garlic in there.
The shallot comes through.
The salt and pepper is just, it's perfectly seasoned.
This is to me taking the best
and putting it with the absolute best.
Enjoy with your crew.
This is gonna be an amazing one.
You're gonna blow 'em away when you do this.
This will store for weeks so you can have this on hand
all during your grilling season.
Make sure to like and subscribe
and we'll see you next time here at the grill.