Ingredients:
– ½ cup unsalted butter
– 6-8 cloves garlic, smashed with the blunt end of a knife
– 2 sprigs fresh herbs (thyme or rosemary work well)
– 1/16 teaspoon salt (to taste)
– 1/16 teaspoon pepper (to taste)
– ½-1 teaspoon cracked pepper
– 4 steaks (Ribeye, Strip, Porterhouse, T-Bone, Rump, Sirloin, or Eye Fillet recommended)
– 2 tablespoons cooking oil (canola oil suggested)
Instructions:
1. **Prepare the Steaks:**
– Remove steaks from the refrigerator for at least 15-30 minutes before grilling. Cover with wrap or foil.
2. **Make the Browned Butter:**
– While the steaks are out, melt butter in a small pot or skillet over the grill plates on medium-high heat.
– Stir the butter continuously and swirl the pan occasionally to cook evenly and prevent splattering.
– When the butter begins to foam, its color will change from yellow to tan to a rich golden brown. As soon as you smell a nutty aroma, take the pan off the heat.
– Add in the smashed garlic cloves, herb sprigs, cracked pepper, and salt. Mix lightly with a wooden spoon to evenly brown the garlic and lift up any browned bits on the base of the pan.
– Cover and set the browned butter aside to absorb garlic and herb flavors.
3. **Grill the Steaks:**
– Heat the grill over high heat. Lightly grease the grill plates with oil.
– Pat the steaks dry with a paper towel. Brush lightly with oil and generously season with salt and pepper.
– Grill steaks for 4-5 minutes on each side until browned and cooked to the desired doneness.
– Spoon a little browned butter over the steaks, then transfer the steaks to a warm plate and let rest for 5 minutes if time allows.
4. **Serve:**
– Serve the steaks with the rest of the browned butter.
Notes:
– For steaks, you can use Strip, Sirloin, Ribeye, T-Bone, Eye Fillet, Scotch Fillet, or Porterhouse steaks.
– If you don’t want to rest your steaks, prepare the browned butter first, then reheat if needed on low heat before serving.
Enjoy your grilled steak with browned butter!