Back Around the Table by David Venable

Author:David Venable [Venable, David]
Language: eng
Format: epub
ISBN: 978-0-8041-7686-6
Publisher: Random House Publishing Group
Published: 2014-10-06T16:00:00+00:00

Herb Butter

4 tablespoons (½ stick) unsalted butter, at room temperature

1 teaspoon chopped fresh parsley

1 teaspoon fresh thyme leaves

¼ teaspoon kosher salt

Rub

1 tablespoon garlic powder

¼ cup kosher salt

3 tablespoons freshly ground black pepper

2 teaspoons chili powder

2 teaspoons dried thyme

2 teaspoons dried rosemary, crushed

4 10- to 12-ounce bone-in, ¾- to 1-inch-thick New York strip steaks

To make the herb butter, put the butter, parsley, fresh thyme, and salt in a food processor and pulse to combine. Using a rubber spatula, scrape the butter mixture onto a piece of plastic wrap and shape it into a log. Freeze the log until firm.

To make the rub, combine the garlic powder, salt, pepper, chili powder, dried thyme, and rosemary in a small bowl. Coat both sides of the steaks with the rub. Let the steaks sit at room temperature for 30 minutes before grilling.

Preheat the grill to high heat.

Grill the steaks. For medium-rare, grill the steaks until an instant-read thermometer registers 125°F to 130°F, 4 to 6 minutes per side. For medium, grill the steaks until the thermometer registers 140°F to 145°F, 6 to 8 minutes per side.

Remove the steaks from the grill and let rest for 5 to 6 minutes to reabsorb their juices. Slice the herb butter into rounds and serve atop the steaks.

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