Grilled Steak with Browned Butter

🧂 Ingredients

• ½ cup unsalted butter
• 6-8 cloves garlic

  smashed with the blunt end of a knife
• 2 sprigs fresh herbs

  thyme or roasemary work well
• 1 pinch salt

  to taste
• 1 pinch pepper

  to taste
• ½-1 teaspoon cracked pepper
• 4 steaks

  I suggest Ribeye, Strip, Porterhouse, T-Bone, Rump, Sirloin or Eye Fillet for best results
• 2 tablespoons cooking oil

  I suggest canola oil

Instructions

• 1 Remove steaks from refrigerator for at least 15-30 minutes before grilling.
  Cover with wrap or foil.
• 2 While steaks are out, melt butter in a small pot or skillet over on the grill
  plates over medium-high heat. Stir the butter continuously and swirl the pan
  occasionally to allow the butter to cook evenly and prevent too
  much splattering. 
• 3 When butter begins to foam, the colour will change from yellow to tan to a rich
  golden brown colour. As soon as you smell a nutty aroma, take the pan off the
  heat.
• 4 Add in smashed garlic cloves, herb sprigs, pepper and salt. Give it a light mix
  with a wooden spoon to evenly brown the garlic and lift up any browned bits on
  the base of your pan.
• 5 Cover and set browned butter aside to absorb garlic and herb flavours.
• 6 Heat grill over high heat. Lightly grease grill plates with oil. Pat steaks dry
  with paper towel. Brush lightly with oil and generously season with salt and
  pepper.
• 7 Grill steaks for 4-5 minutes each side until browned and cooked to desired
  doneness. Spoon a little browned butter over the steaks, then transfer steaks to
  a warm plate and let rest for 5 minutes if time allows.
• 8 Serve with the rest of the browned butter.

Nutrition Info