How to Prepare Grilled Steak with Browned Butter

How to make steak with browned butter sauce

It is simple to preserve the browned butter that surrounds your steak in the same spot where steaks are seared in a skillet. Any moist component you brush on the grill will usually flow over your steaks and through the bars on your grill plates, whether you are grilling tender eye fillets or skirt steak. How runny your sauces or marinades are, will determine how this works.

How to grill the steak

Set up the grill — Prepare the grill at least 15 minutes before you start grilling. Start with clean grill plates to prevent steaks from sticking when flipping.

Preheat grill or barbecue — The grill needs to be hot. Preheat at 450°F/230°C to get a good sear and crispy edges. Check the hotness of the grill by carefully and slowly waving your hand 6 inches above the grill plates.

Lightly oil — Using tongs, lightly grease grill plates with a folded paper towel dipped in oil.

Pat steaks dry — Let steaks sit out at room temperature for at least 15 minutes, then pat dry with a paper towel to ensure the perfect sear. Season with salt and pepper, plus anything else you like including paprika, chili powder, cumin, and garlic powder.

Flip with tongs — Use a pair of tongs to avoid piercing holes in the meat and releasing the juices. Flip only once during cook time to give them time to form that beautiful crust. Easily lifting the steak off the grill, indicates it is ready. Flipping allows for each side of the steak to cook well.

The last step is to drizzle steaks with a little browned butter.

How to make browned butter

Browned butter is one of the unique ingredients that just improves the flavor of almost anything. You can make browned butter in a couple of minutes by melting butter in a pot over medium-high heat and placing it straight on your grill plates. To view the color clearly, use a silver or white pan.

Stir the pan constantly with a wooden spoon while you stir to stop the butter from splattering all over the grill. Once the foam starts to subside, give it a little more time to simmer until it develops a deep golden color.

Ingredients

4 steaks of choice, sirloin, eye fillet

8 cloves whole garlic cloves, smashed

1/2 teaspoon fresh cracked black pepper

1/2/125g unsalted butter

2 springs of fresh herbs, thyme or rosemary

2 tablespoons cooking oil

Salt and pepper, to season steaks

Procedure

Prepare the steak by covering it with foil then grill. Ensure it is at room temperature before wrapping. If refrigerated, defrost for at least 15-30 minutes before grilling.

As the steaks grill, melt butter in a pot or skillet on the grill plates over medium-high heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering.

When butter begins to foam, the color will change from yellow to tan to a rich golden brown color. As soon as you smell a nutty aroma, take the pan off the heat.

Add in smashed garlic cloves, herb sprigs, pepper, and salt. With a wooden spoon, lightly stir the mixture to help the garlic cook evenly and to remove any browned bits from the base of the pan.

Cover and set browned butter aside to absorb garlic and herb flavors.

Heat grill over high heat and lightly grease grill plates with oil.

Pat the steaks dry with a paper towel then brush lightly with oil and generously season with salt and pepper.

Grill them for 4-5 minutes on each side until browned and cooked to desired doneness. Sprinkle a little browned butter over the steaks, then transfer steaks to a warm plate and let rest for 5 minutes.

Serve the steak drizzled in the remaining browned butter.