Simple is best. A perfectly grilled steak can just about stand on its own, but when you add this herb steak butter you take each bite over the top.
Whether you prefer rib eye, New York, Porterhouse or filet Mignon, a good steak is hard to beat. (I’ll let you own your own level of doneness, but reserve the right to shudder if you prefer your steak well-done.)
If you haven’t discovered the cast iron grill pan, I suggest you do so. This will allow you to have seared food without breaking out the grill. While wood smoked meat is something to dream about when sleet is falling and it’s coming on dinnertime; a cast iron grill pan is a lifesaver. Look of a heavy pan with good groves. You care for a grill pan just like any other cast iron pan with a bit of common sense.
Steps to clean a cast iron grill pan
- Rinse with water and scrub with plastic scrubber remove any stuck-on bits of food. If needed scrub with some salt as the abrasive.) If you feel like you need to use soap, only use a little and make sure you rinse well
- Remember to clean both the inner grill lines as well as the outside of the pan.
- Dry promptly with a dish towel (any black residue on the towel is not dirt, but the seasoning as is normal and desirable.)
- Apply a thin layer of oil to other the inside and outside of the pan and wipe any excess oil off with a dry paper towel.
The benefit of cast iron is it reaches and holds high temperatures quickly. This lets you get a good sear mark on any food you cook. The seasoning on cast iron helps prevents food from sticking on the cooking surface. A properly seasoned cast iron pan makes searing indoors or outside a breeze. Just preheat your pan over high heat until it is piping hot. Pat dry whatever food you are going to cook. Using tongs, arrange the food on the grill pan at a 45° angle for 3 minutes. Rotate the food another 45° to get the cross marks and let cook for 2 minutes. Flip the food over and continue to cook until the preferred internal temperature is reached.
Remember to let the food rest for 10 minutes or more and then serve. This rest allows the internal juices to redistribute throughout the food resulting in a moister item.
No matter what you grill, top it with this great herb steak butter. (It is fantastic on veggies, chicken, pork, seafood, etc.)Print
What could be better with a perfectly cooked grilled steak than a seasoned herb steak butter full of herbs and with just a hint of spice to complement each bite of steak?
- 4 tablespoons butter, softened to room temperature
- 3 cloves garlic, minced
- 1/2 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1 tablespoon fresh parsley, minced
- 1 teaspoon chives, minced (or 1 green onion, green part only)
- 1/2 tablespoon lemon zest
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- Pinch of cayenne pepper
- In a small bowl, combine softened butter, garlic, Dijon mustard and lemon juice and stir to combine.
- Add in the minced parsley, chives and lemon zest and carefully stir to incorporate.
- Stir in the seasonings and taste, add more cayenne and or salt as desired.
- Refrigerate for 30 minutes to allow the flavors combine.
- Serve with grilled meat.
This recipe can easily be doubled. Refrigerate any leftovers and use within 2 weeks.
- Serving Size: 1 ounce