It's getting to the end of grilling season in our area. I'd like to say we grill all winter long but we don't. We live in a high elevation and we get a ton of snow and ice every year. In fact, last year I had 18 snow days from school. It's funny because where I work, 8 miles away, only gets about half the snow we get because we are 8 miles straight up the mountain.
So to end the grilling season I wanted to make something totally tasty and worthy of a last grilling recipe. Picking the meat was easy, I chose Certified Angus Beef strip steaks. My husband was very excited when he opened up the refrigerator and they were thawing in there. I wanted to do something simple to go with the steaks and looking out the window my herb garden caught my eye.
I thought a simple herb and garlic compound butter would be the perfect addition to our strip steaks. I brought in ¼ cup of herbs from the garden. Any herbs can be used. I pulled up sage, parsley, and oregano. I then grabbed a clove of garlic that we bought at the farmers market and I chopped everything.
Making compound butter is simple. I really should do it more often. All you have to do is mix in herbs, spices, or garlic in with softened butter then chill in. I combined my chopped herbs and garlic with the butter and then wrapped is in a tube shape in parchment paper. After an hour in the refrigerator it was hard enough to cut into slices to put on the steaks.
We placed one slice of compound butter on top of each steak and it began melting immediately. The butter let off a fragrant scent and poured around the steaks. It added tons of herb and garlic flavor to the butter on top and it paired perfectly with the medium grilled steaks.
- 8 tablespoons salted butter, softened
- ¼ c. fresh herbs, chopped
- 3 cloves garlic, chopped
- ½ teaspoon black pepper
- 2 Strip Steaks, grilled to medium (we used Certified Angus Beef Bran)
- Place the softened butter in a medium bowl and mash with a spoon.
- Add in the herbs, garlic, and pepper and mix well until combined.
- Place the butter on a sheet of parchment paper and shape into a log.
- Twist the parchment paper around the butter and twist the ends. Refrigerate for at least 1 hour or up to 5 days.
- When ready to eat, remove the butter from the refrigerator and cook the steaks on a hot grill to medium.
- Unwrap the butter and slice. Place a slice on top of each grilled steak.
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