Grilled Rib-Eye Steaks with Mushroom-Shallot Butter
I’m a firm believer that a great steak only needs salt and pepper . . . annnnnd a heavenly compound butter. Enough said. This one’s as amazing as it sounds.
SERVES 4 TO 6 • TOTAL TIME: 35 MINUTES TO 1 HOUR
INGREDIENTS:
8 tablespoons (1 stick) plus 3 tablespoons unsalted butter, at room temperature
½ cup sliced shallot
Heaping 1 cup sliced cremini mushrooms
2 large cloves garlic, minced
1 teaspoon coarsely chopped fresh thyme leaves
¼ teaspoon kosher salt, plus more as needed
¼ teaspoon coarsely ground black pepper, plus more as needed
4 to 6 steaks (such as rib-eye, New York strip, or porterhouse)
DIRECTIONS:
- Melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Add the shallot and cook until golden and slightly crispy, 7 to 8 minutes. Use a slotted spoon to transfer the shallot to a clean plate. In the same skillet, melt 2 tablespoons of butter, then add the mushrooms, garlic, thyme, salt, and pepper. Stir and cook until the mushrooms are softened, about 5 minutes. Transfer to the plate with the shallot and let cool.
- In a small bowl, use a rubber spatula to blend the remaining 8 tablespoons of butter with the cooled mushroom mixture until combined.
- Place the butter in the center of a piece of parchment paper. Bring the edges together and press with your fingers to form the butter into a log. Roll and twist the ends before popping the butter into the fridge for at least 20 to 30 minutes. (When I’m in a pinch, I stick it in the freezer.)
- Set the steaks on the counter for 30 minutes to bring them up to room temperature. Meanwhile, preheat a grill or grill pan to medium-high or about 400ºF. Season both sides of the steaks with 2 pinches of salt and a pinch of pepper.
- Grill each steak for 6 to 8 minutes per side, depending on the thickness and desired doneness. Tent with aluminum foil and let rest for 5 minutes.
- Slice the mushroom butter into coins and top each of the steaks with two coins before serving.