I have been very happy with my “hot off the grill” technique for steaks. There’s something very primal and satisfying about cutting into a still sizzling steak. The only thing that could make it better? Butter, of course!
1 stick (8 tablespoons) butter
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh parsley, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon Spanish paprika
1 teaspoon sea or kosher salt
1/2 teaspoon fresh ground pepper
1 clove garlic, crushed and minced
1 – 2 anchovy fillets
In a small saucepan, melt half the butter over medium-low heat. Add anchovies and simmer until they melt into the butter, about 2 minutes. Add the garlic and cook for another 2 minutes. Turn off the heat and add the herbs, Worcestershire, paprika, salt, and pepper.
Remove from heat and let cool until mostly solid. Add the remaining butter and whisk to combine. Spoon mixture onto a large ramekin, cover with a sheet of waxed paper, and refrigerate until you are ready to use it.
Season the ribeyes with a heavy coating of sea salt (2 to 3 teaspoons per side) and a few grinds of black pepper blend. Stash uncovered in the fridge while you get your grill set up for a direct cook at a sub-nuclear 700°F.
Sear steaks for 60 seconds, then rotate the 90 degrees and give them another 30 seconds on that side. Flip and repeat the process on the other side. After both sides have been seared, keeping flipping them every minute or so while checking for doneness. These steaks only took another 2 minutes of flipping to hit a nice medium-rare 125°F internal.
Move the steaks straight off the grill and onto your plates, pausing ever so briefly to spoon a dollop of steak butter onto them.
I was expecting the butter to be a umami bomb – rich and savory, but I was pleasantly surprised that the herbs gave it a much brighter taste. Between the anchovy and the herbs it had a fresh, almost briny, flavor to it that really woke up the steak.