Dixon Farms: Grilled Steaks with Compound Butters

Dixon Farms: Grilled Steaks with Compound Butters

This past week marks the first beef delivery from Dixon Farms as part of East Coast Angus Beef CSA. I have been buying Tim’s beef for over a year now and usually purchase the quarter beef, which is every cooks dream of the best quality beef cuts.

For the summer I will be blogging and creating a new recipe twice a month for Dixon Farms. I thought this week I would showcase some of the delicious steaks that were provided in my 10lb box. My favourite way to enjoy a juicy steak is to grill it on our charcoal grill with just a bit of oil and salt and pepper. This lets the flavour of the beef come through without overloading the steak with a bunch of barbeque sauce.

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Then while the steak is still warm from the grill, top it with a pat of compound butter to add a little flavour boost. This week I had some homemade pesto hanging around and some green onions, garlic and parmesan. So I decided to make two different compound butters.

Compound butters are very versatile; let your imagination take over and try some variations of your own. You can use these butters as part of a savory dish or a sweet dish. Top any meat, bread, vegetables, or even fish with a small pat of butter to add something extra special to your meal. The possibilities are endless.

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Grilled Steaks with Compound Butter

your favourite steaks
½ teaspoon of oil per steak
¼ teaspoon of salt per steak
lots of freshly ground pepper

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Compound Butter Base
½ cup of salted butter, softened at room temperature
1 teaspoon of olive oil
lots of freshly ground pepper
2-4 tablespoons of your favourite flavours to add-in (two options are below)

Pesto:
Add:
2 tablespoons of fresh pesto to the butter, oil and pepper

Green Onions, Garlic & Parmesan Cheese
Add:
4 green onions, minced
2 garlic cloves, minced
2 tablespoons of shredded parmesan cheese

Begin with the compound butters.  Mix your choice of toppings into the softened butter base (butter, oil and pepper) and mix well until the toppings are incorporated.  Place the butter on top of a piece of parchment paper or plastic wrap.  Roll each portion of butter into an oblong shape, wrap or tie the ends closed and refrigerate until solid, at least one hour.

While your grill is preheating, remove the steaks from the refrigerator and allow the steaks to sit at room temperature for at least 30 minutes.  Gently rub each steak with the oil and sprinkle with salt and pepper.

Grill each steak for about 3-4 minutes per side for medium doneness.  Remove from the grill and let them rest for about 5 minutes before serving.  Top each steak with a dollop of your compound butter and enjoy!

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