Now that the cooking with charcoal season has started, I've become obsessed with compound butters to dress my freshly grilled steaks. This butter brings two big hits of heat to my very favorite cut of steak... a well-marbled ribeye.
INGREDIENTS
1 stick of butter (8 ounces) at room temperature*
2 medium jalapeño chiles, seeded and minced
3 tablespoons freshly grated horseradish
1/4 cup minced flat leaf parsley
4 ribeye steaks, 16 ounces each and 1-1/2" thick
Kosher salt and fresh cracked pepper
*A note on butter. Choose a European butter if possible (me loves Kerrygold). European butters have a higher butter fat content...which makes them both creamier and tastier than their American counterparts.
DIRECTIONS
- Make the Jalapeño Horseradish butter. Put the first 4 ingredients in a bowl. Use an immersion blender to combine all the ingredients until the compound butter is completely smooth.
- Set a piece of parchment or wax paper next to the bowl. Scrape the bowl clean onto the parchment/wax paper. Form the butter mixture into a log by rolling it up in the shape of a tootsie roll. Refrigerate for a minimum of 2 hours before use.
- Prepare your grill for a 2-zone fire: High heat on one zone and no heat on the other. Season the steaks on both sides with the salt and pepper.
- When your grill is hot, place the steaks over the high heat zone and grill the steaks for 4 minutes (grill covered). Then flip the steaks and grill for 4 more minutes (grill covered)
- Move steaks to the indirect zone and cook for 5 minutes (grill covered). (Note: This timing will yield medium rare steaks when cooked over charcoal. Your mileage may vary.)
- Place steaks on a platter. Cut the butter log into coins about 1-inch thick. Put a butter coin on each steak, then cover steaks loosely with foil and let them rest for 10 minutes. Then serve.
Wine pairing: Cabernet Sauvignon
