In summer, Canadians love to indulge in fresh, simply prepared grilled steaks. Bring the sizzling steaks to the table and this simple butter can be placed on top to melt. It will accent the flavours of the meat, making each bite rich and delectable.

Grilled Steak With Herb Butter

This recipe comes from Homegrown Ontario.
Makes 4 servings

INGREDIENTS:

• 125 ml (1/2 cup) softened butter
• 50 ml (1/4 cup) finely minced shallots
• 1 clove garlic, smashed and minced
• 30 ml (2 tbsp) flat-leaf parsley, minced
• 15 ml (1 tbsp) fresh chopped chives
• 2 ml (1/2 tsp) fresh minced tarragon
• 4 strip loin steaks (about 170 g/6 oz each)
• 15 ml (1 tbsp) coarse salt
• 15 ml (1 tbsp) fresh cracked pepper
• 30 ml (2 tbsp) olive oil

METHOD:

In a bowl, combine butter with shallots, garlic, parsley, chives and tarragon until well blended. Spoon butter onto a sheet of plastic wrap and roll into a log about 2.5 cm (1 inch) in diameter. Twist ends to enclose completely. Refrigerate until firm, at least 1 hour and up to 2 weeks.

Preheat grill or grill pan over high heat. (Preheat oven to 180 C/350 F if indoors.)

Let steaks come to room temperature for about 30 minutes before cooking. Sprinkle steaks with salt and pepper and drizzle with olive oil. Sear steaks until browned, about 3 minutes per side. Move to indirect heat or the oven. Cook until desired doneness, about 5 minutes for medium rare. Let rest for 5 minutes.

Serve on a warmed plate with a 1-cm (1/2-inch) slice of butter on each steak.

• Tip: Store extra butter in the refrigerator. Stir it into cooked hot potatoes, pasta or rice to add flavour. It also works over grilled fish, pork, veal, chicken and lamb.

Ted Reader’s roundup
The BBQ Kingpin himself, Ted Reader, explains different cuts of beef. For grilling tips, visit www.tedreader.com.

• Tenderloin
is the tenderest cut of meat available. It comes from the short loin of beef; between the rib and the sirloin. The tenderloin may be cooked whole or cut into wonderfully tender steaks. However, be careful not to overcook this cut. It doesn’t have a lot of fat, so it tends to dry out and become tough the more it cooks.

• Striploin
is one of the most popular cuts of beef. It comes from the top loin muscle in the short loin of beef. It is best grilled to medium-rare. This steak is known by many names, the most popular being the New York strip steak and Kansas City steak.

• Rib-Eye
is an extremely tender cut of beef, cut from between the rib and chuck section. It is best to grill this steak to medium-rare, which allows the internal fat to melt and bring out the natural juices and flavor. A bone-in rib steak is often called a cowboy steak.

• T-Bone is named after the shape of its bone, a large T that separates the striploin from the small tenderloin. Cut from the center of the short loin, this is a large steak, often best shared.

• Porterhouse is cut from the large end of the short loin and also has the same T-shaped bone as the T-bone. It has a larger tenderloin portion and is truly a meal for two—it’s sometimes called the king of steaks. It is often cut into 2-inch-thick portions weighing approximately 36 oz.

• Sirloin is cut from the area between the short loin and round. When cut into steaks, they are quite flavorful but require marinating to make them a little tenderer. A teriyaki marinade is the most popular marinade used on sirloin steaks.

• Flank Steak comes from the lower hind region of beef. It is a tougher cut of steak that requires marinating to make it tender, as it does not have a lot of internal fat, be careful not to overcook it. It is a great steak for a salad or sandwich.

– Metro News Services