Chive Butter
By America's Test KitchenPublished on March 17, 2008
Time
10 minutes
Yield
Serves 2 (Makes enough for 2 steaks)
Ingredients
4 tablespoons unsalted butter, melted½ medium shallot, minced (about 2 tablespoons)1 medium garlic clove, minced or pressed through (about 1 teaspoon)1 tablespoon minced fresh chives Pinch table salt Pinch ground black pepper
Instructions
- Combine all ingredients in medium bowl. Brush steaks with butter mixture after dark brown crust forms in step 3 but before transferring to cooler side of grill.
Time
10 minutesYield
Serves 2 (Makes enough for 2 steaks)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a grilled steak recipe that would produce meat with a dark (but not blackened) crust, smoky aroma, and deep grilled flavor, we first seared the meat directly over the hot fire, then gently finished cooking it over indirect heat. Positioning the meat so that the tenderloin always faced the cooler side of the grill prevented that portion from becoming tough and dry. Salting the meat in our grilled steak recipe boosted flavor from crust to bone.
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