Grilled Strip Steak with Compound Butter

unsalted butter

🥗Healthier: Greek yogurt

💰Cheaper: margarine

Greek yogurt reduces calories while maintaining creaminess

Start by making the compound butter with 1 stick of unsalted butter (4 ounces).

Add 1 teaspoon of minced garlic to the butter, ensuring it's finely chopped to avoid large chunks.

Incorporate 1 teaspoon of Killer Hogs hot sauce for flavor.

Add 1/2 teaspoon of Jacobson's black garlic sea salt.

Zest half a lemon and add about 1/2 teaspoon of lemon zest to the mixture.

Season with fresh cracked black pepper to taste and mix well.

Roll the butter mixture in plastic wrap to form a log and refrigerate until solid.

Prepare the strip steaks by drying off the surface to remove excess moisture.

Apply canola oil infused with chili and garlic to both sides of the steaks.

Season both sides of the steaks with Jacobson's black garlic sea salt and fresh cracked black pepper.

Preheat the Yoder Smokers YS640S pellet grill to 450°F for direct grilling.

Place the steaks on the grill over direct flame to sear.

Leave the grill lid open initially to develop color on the steak.

Once the desired color is achieved, close the lid to raise the internal temperature.

Flip the steaks when they release easily from the grill grates, indicating they're ready to turn.

Create crosshatch grill marks by turning the steaks slightly after flipping.

Monitor the internal temperature, aiming for 120-125°F for medium-rare.

Remove the steaks from the grill once the target temperature is reached and let them rest.

Cut the compound butter into discs and place them on the resting steaks to melt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens