Grilled Steak with Balsamic-Rosemary Butter

By cam_46

Ingredients

• 2 cups balsamic vinegar
• 2 teas whole black peppercorns
• 2 teas honey
• 2 Tbl chopped fresh rosemary leaves plus sprigs for garnish
• 12 Tbl (1 1/2 sticks) unsalted butter, slightly softened
• 1 teas kosher salt
• 4 12-oz boneless rib-eye or New York strip steaks or filet mignons
• 2 Tbl canola or olive oil
• kosher salt & freshly ground pepper

Preparation

Step 1

Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high.
Brush the steaks on both sides with oil and season with salt and pepper, liberally. Place the steaks on the grill and let cook until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes for medium-rare (internal temp: 135F); 7-8 minutes for medium (internal temp: 140F); 9-10 minutes for medium-well (internal temp: 150F).
Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes.
Prior to grilling the steaks, combine the vinegar and peppercorns in a small saucepan over high heat and cook stirring occasionally, until reduced to 1/4 cup, 8-10 minutes. Remove the peppercorns, whisk in the honey and rosemary, and let cool to room temperature.
Combine the balsamic mixture with the butter and salt in a food processor and process till smooth. Scrape into a bowl and refrigerate for 30 minutes to set slightly. (The balsamic-rosemary butter can be made one day in advance and stored, covered, in the refrigerator. Remove from the refrigerator 15 minutes before serving.)
Top each steak with a few tablespoons of the butter and garnish with rosemary sprigs, if desired.