Grilled Cracked Pepper Steak with Lemon-Parsley Butter

By Coppermouse

Ingredients

• Two 1-lb. strip or shell steaks, cut 1 1/2 inches thick
• Olive oil for brushing the steaks
• 2 large garlic cloves, crushed and minced to a paste
• 2 tablespoons crushed black peppercorns
• Kosher or sea salt, to taste
• 1/2 cup (1 stick) softened unsalted butter
• 1/4 cup minced fresh parsley
• 2 teaspoons grated lemon rind

Preparation

Step 1

Preheat the grill to medium-high. Prep the soaked wood chip box, if using.

Brush steaks with oil and season with all but 1 teaspoon of the garlic paste, the crushed peppercorns and salt. Let come to room temperature.

Meanwhile, make the butter: Combine the butter, parsley, remaining 1 teaspoon garlic paste, the lemon rind, and salt and pepper in a bowl. Stir until all ingredients are blended. Set aside.

Grill the steaks for 8 to 10 minutes, turning frequently. Grilling time will depend on the thickness of the steak and heat of grill. An instant-read thermometer should register 130-135 degrees F for medium-rare.

Transfer the steaks with tongs to a platter, top each with a dollop of the lemon-parsley butter, spreading butter across surface of steak and let rest for 10 minutes, tented with aluminum foil, before slicing and serving with the sauce. Any remaining butter may be used to flavor vegetables. Butter may be chilled, wrapped in plastic, for up to 1 week.