Tuesday, August 27, 2013

Grilled Steak with Citrus Chile Compound Butter

This recipe is adapted from a fabulous new cookbook find All Fired Up!

The original recipe calls for Tri-Tip steak, I looked at five different stores to locate this cut and had no success, so my husband found a delicious pack of Surloin Steaks and called it good!

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Grilled Steak with Citrus Chile Compound Butter

4 thick cut steaks
1 Tbsp kosher salt
1 tsp fresh ground pepper
1 recipe Citrus Chile Compound Butter

Let the meat come to room temperature while you prepare the compound butter. Preheat your grill to between 350-400˚ F (medium-high).

Season both sides of each steak with salt and pepper.  Grill outside covered for about 10 minutes or so each side or until the meat reaches about 5˚ under desired doneness.

Rare: 125˚ F
Medium Rare:130-135˚ F Food Network, USDA 145˚ F
Medium: 135-140˚ F, USDA 160˚ F
Medium Well: 140-150˚ F Food Network
Well Done: 155˚ F + Food Network, USDA 170˚ F

When the meat is done remove from the grill and rub some of the compound butter onto the steaks.  Cover with aluminum foil and let stand for 10 minutes to rest. Uncover the meat, slice across the grain and serve with additional compound butter.


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