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garlic parmesan butter

Garlic Parmesan Grilled Steaks

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Ingredients
  

  • 1 block unsalted butter softened
  • 3-4 cloves garlic minced
  • 1/2 shallot diced
  • 3 tablespoons fresh parsley chopped
  • 1 tablespoon red pepper flakes
  • 2 teaspoons salt and pepper
  • 1/2 cup grated Parmesan
  • 4 ribeye porterhouse, T-bone, or tenderloin steaks
  • Olive oil for brushing
  • Salt and pepper to taste

Instructions
 

  • In a bowl, mix softened butter, minced garlic, diced shallot, parsley, red pepper flakes, salt, pepper, and Parmesan. Shape into a log, wrap in plastic wrap, and chill until firm.
  • Remove steaks from the refrigerator 30 minutes before grilling to bring them to room temperature. Brush with olive oil and season with salt and pepper.
  • Prepare your grill: For a charcoal grill, pile coals on one side for direct heat, leaving the other side empty for indirect heat. For a gas grill, set one burner to medium-high and another to low.
  • Sear steaks over direct heat for 3 minutes per side. Move to indirect heat and cook to desired doneness: 130°F for rare, 140°F for medium-rare, 155°F for medium, or 165°F for well-done.
  • Let steaks rest for 7 minutes. Slice the chilled compound butter into rounds and top each steak before serving.