Grilled Steaks with Cherry Pepper Butter
Elevate your grilling game and impress your guests with perfectly cooked steaks and a little kick in the form of Cherry Pepper Butter
Servings: 4
Ingredients
- 4 tablespoons unsalted butter room temperature
- ¼ teaspoon fresh cracked black pepper
- 1/2 teaspoon Kosher salt
- 3 tablespoons jarred hot cherry peppers patted dry and chopped finely
- 2 tablespoons fresh parsley minced
- 2 1 ½ inch thick boneless New York strip steaks, about 12 ounces each
- 1 tablespoon avocado oil or vegetable oil
- Kosher salt and freshly ground pepper
Instructions
- In a small bowl, fold together the butter, salt, pepper, minced cherry peppers, and parsley with a small rubber spatula or spoon. Cover and chill the butter for at least 1 hour to firm it up and to let the flavors marry and permeate the butter.
- 1 hour before grilling, remove the steaks from the refrigerator. Season generously with salt and pepper and rub the oil all over. Let stand at room temperature for up to an hour.
- Heat your grill to medium-high.
- Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 2 to 3 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let them rest for 10 minutes before slicing to let the juices redistribute.
- To serve, slice the steaks across the grain and transfer to a platter or individual plates. Serve with the cherry pepper butter and a roasted potato or rice and green salad.
Nutrition
Calories: 371kcal | Carbohydrates: 1g | Protein: 23g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 489mg | Potassium: 319mg | Fiber: 0.5g | Sugar: 0.03g | Vitamin A: 536IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 2mg
