Unlock the secrets of grilling perfection with Chef Tom's tips on steak! Learn how to create the perfect steak each time, plus how to make it even better with a flavorful compound butter.
WHAT YOU'LL LOVE
- Rolling the compound butter into a tight log and chilling it for at least an hour makes it easy to slice clean pats, rather than working with a soft, hard-to-portion mixture
- Grilling with the lid open first to build grill marks, then closing it to finish, separates the searing stage from the cooking-through stage instead of trying to do both at once
- Rotating the steak to form a crosshatch pattern on both sides builds an even, defined sear across the whole surface rather than grill marks running in just one direction
- Placing compound butter both under and on top of the resting steak lets it melt into the meat from two directions as it rests, rather than melting a single pat on top alone
Grilled Strip Steak with Compound Butter
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
30 minutes
Cook Time
20 minutes
Calories
1195
Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!
Ingredients
- Beef strip steaks
-
Colonial Chile Infused Oil
-
Jacobsen Salt Co. Black Garlic Salt
- Fresh ground black pepper
- 1 (4 oz) stick unsalted butter, room temperature
- 1 tsp minced garlic
-
1 tsp Killer Hogs Hot Sauce
- 1/2 tsp lemon zest
-
1/2 tsp Jacobsen Salt Co. Black Garlic Salt
- Fresh ground black pepper, to taste
For the compound butter:
Directions
- To make the compound butter, combine the room temperature butter, minced garlic, Killer Hogs Hot Sauce, lemon zest, Jacobsen Salt Co. Black Garlic Salt and black pepper in a small bowl and mix well.
- Transfer the compound butter mixture to a sheet of plastic wrap, roughly in the shape of a stick of butter. Roll the plastic around the butter, forming a log shape. Tighten the ends of the plastic and roll the butter into a tight log. Transfer to the refrigerator and let chill for at least one hour.
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels in place over the fire box.
- Pat the surfaces of the strip steaks dry with towels. Apply a thin layer of Colonial Chile Infused Oil to the surfaces of the steaks. Season with Jacobsen Salt Co. Black Garlic Salt and fresh ground black pepper on all sides.
- Place the steak over the direct flame, on the GrillGrate panels. Cook with the lid open until grill marks are seared into the meat, and the steak easily releases from the grates. Flip and repeat. Turn the steaks to form a crosshatch pattern on both sides. After you have nice color and grill marks, close the lid of the grill and continue cooking until the internal temperature reaches 120ºF in the center of each steak.
Place a pat of the compound butter on a plate. Place the steak on top of the butter. Place another pat of compound butter on top of each steak, letting the butter melt into the meat while the steak rests, about 3-5 minutes.
- Serve the Grilled Strip Steak with compound butter immediately after/while resting.
Recipe Note
Recipe FAQ
Why roll the compound butter into a log and chill it for at least an hour?
Chilling it into a firm log makes it easy to slice clean, even pats when it's time to serve, rather than working with a soft, room-temperature mixture that's hard to portion neatly.
Why grill with the lid open first, then close it to finish cooking?
Keeping the lid open while building grill marks focuses on searing the surface. Closing it afterward shifts to finishing the steak through to temperature, separating the two stages rather than trying to sear and cook through at the same time.
Why rotate the steak to build a crosshatch pattern instead of flipping it straight over?
Turning it at an angle on each side creates an even, crosshatched sear across the whole surface, rather than grill marks running in just one direction.
Why place compound butter both underneath and on top of the steak while it rests?
Sandwiching the steak between two pats lets the butter melt into the meat from both directions during the rest, rather than melting a single pat on top and losing some of it to the plate.
What internal temperature should the strip steak actually reach?
This recipe pulls it at 120°F in the center, a rare to medium-rare finish. As a whole-muscle cut of beef, this is safe and standard practice there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
4 out of 5 a hot cast iron skillet on the stovetop can sear the steak and build a similar crosshatch pattern; the grill mainly adds char flavor a stovetop can't fully match.
Recipe Highlights
Chilled butter log: Makes for clean, even portioning at serving time.
Open-then-closed grilling: Separates searing from finishing the cook.
Crosshatch rotation: Builds an even sear across the whole surface.
Double-sided butter rest: Melts flavor into the steak from both directions.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.44 oz
- per serving
- Calories
- 1195
- Carbs
- 1 grams
- Protein
- 122 grams
- Fat
- 75 grams
- Sodium
- 613 milligrams
