This is the main content.
Grilled Bone-in Steaks with Calabrian Compound Butter
Recipes
Grilled Bone-in Steaks with Calabrian Compound Butter
4 servings
1 hour total

Ingredients

  • ½ cup salted butter
  • 1 large shallot
  • 4 cloves garlic
  • 1 tablespoon fresh oregano
  • 2 oz Parmigiano Reggiano cheese
  • 1 tablespoon chopped Calabrian peppers (or cherry pepper spread)
  • 2 tablespoons extra-virgin olive oil
  • 2 (12 oz) bone-in steaks (such as ribeye, porterhouse, or New York strip)
  • 2 teaspoons roasted garlic-herb seasoning

Steps

    1. Set butter out to soften. Chop shallot, garlic, and oregano coarsely. Grate cheese finely (½ cup).
    2. Combine in small saucepan: shallots, garlic, oregano, relish, and oil. Cook on medium 4–6 minutes, stirring occasionally until shallots soften. Remove from heat and let stand to cool 5 minutes.
    3. Transfer shallot mixture to food processor and pulse until very finely chopped. Add softened butter and pulse until smooth and combined. Add cheese and pulse until blended. Cover tightly and chill until ready to use. (Makes about 12 tablespoons.)
    4. Preheat grill (or grill pan) on medium-high. Coat steaks with seasoning, then place on grill (wash hands) and cook 4–5 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove from grill and let stand 5–10 minutes before serving; temperature will rise 5–10°F during that time. Top each steak with 2 tablespoons butter, cut into 4 portions, and serve.

    Chef's Tip: Serve with mashed potatoes, stuffed mushrooms, and creamed spinach for a restaurant-style meal.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 410, Total Fat 31g, Sat Fat 14g, Trans Fat 1g, Chol 115mg, Sodium 520mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 6%