Steak On A Hot Rock With Wild Herb Butter Recipes

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STEAK ON A HOT ROCK WITH WILD HERB BUTTER

Provided by Nick Fauchald

Categories     Garlic     Herb     Kid-Friendly     Dinner     Steak     Summer     Grill/Barbecue     Butter     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4

Number Of Ingredients 8



Steak On a Hot Rock with Wild Herb Butter image

Steps:

  • Make the Wild Herb Butter:
  • Mix garlic, butter, and herbs in a small bowl. Transfer to a resealable container (small jars work well). Seal and store until ready to use.
  • Cook the steak:
  • Find 2 of the flattest rocks you can; they should be large enough to fit steaks and at least as thick (about 2" thick is perfect). Place rocks in the center of a fire pit and build a campfire on and around them. Let fire burn until hot coals have covered the rocks (you can help this along by pushing coals on and around them), about 30 minutes.
  • Using tongs or heatproof gloves, move rocks away from flames and place them on top of a bed of hot coals. Sprinkle a few drops of water on the rocks-the rocks are ready when the water sizzles and skips across their surface.
  • Brush steaks with oil and season generously with salt and pepper (really make it rain). Brush any coals or ash from surface of rocks and place 1 steak on top of each. Cook steak until it easily releases from rocks, 6-12 minutes per side for medium-rare, depending on how hot the rocks are. Check for doneness by touch, using an instant-read thermometer (125°F for medium rare), or by cutting into steak to see the internal color.
  • Transfer steak to a plate or cutting board and place a nob of Wild Herb Butter on top. Let rest for 5 minutes. Cut steak into thick slices and divide among plates, dotting slices with more butter.
  • Do Ahead
  • Butter can be made and chilled for up to 5 days, or stored at room temperature for up to 2 days.

For the Wild Herb Butter:
1 head of wild spring garlic (or 1 large garlic clove), finely chopped
1/2 cup (1 stick) salted butter, room temperature
2 tablespoons assorted wild or cultivated herbs (such as chives and/or parsley), finely chopped
For the steak:
2 (1 1/2-pound) 1 1/2"-thick boneless rib-eye or strip steaks
Vegetable oil (for cooking)
Kosher salt and freshly ground black pepper

HERB BUTTER

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 8



Herb Butter image

Steps:

  • Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

GRILLED STEAK WITH HERB BUTTER

I don't know about where you live, but a typical summer in New York City can get hot and steamy. When the mercury is rising and even the street seems to be sweating, it's hard to think about turning on the oven--which makes this grilled steak an ideal summertime meal. When partnered with seasonal tomatoes made sweet by the hot summer sun, a rich, flavorful herb butter, and the coldest beer I can find, this steak is one of my favorite meals for battling the dog days of summer. If tomatoes aren't in season, serve it with a warming side of creamed spinach--a classic pairing!

Provided by Amanda Freitag

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10



Grilled Steak with Herb Butter image

Steps:

  • To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside.
  • To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
  • Heat an outdoor grill, a grill pan, or the broiler on high.
  • Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil.
  • Grill the steaks to your desired doneness (see Cook's Note), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
  • Place one hot steak on top of each plate of the seasoned tomatoes and serve.

1 cup (2 sticks) unsalted butter, at room temperature
1 shallot, minced
1 cup chopped fresh parsley leaves
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup panko bread crumbs
3 ripe beefsteak tomatoes
Kosher salt
Extra-virgin olive oil
4 (10- to 12-ounce) strip steaks

HERB BUTTER FOR STEAK

If you've ever purchased herbs for a recipe and you have some left over, put them to good use by making an herb butter. This recipe uses parsley, sage, rosemary, and thyme, because I have them growing in my garden. If your family prefers a different combination, go ahead and substitute what they like. The ratio is 1/2 cup of butter to 1/4 cup minced herbs, so use any herbs you like. Simply place a portion on top of a cooked steak, just like a fancy steakhouse would do.

Provided by Bibi

Categories     Compound Butters

Time 1h15m

Yield 8

Number Of Ingredients 8



Herb Butter for Steak image

Steps:

  • Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
  • Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
  • Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
  • Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
  • Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
  • Return to the refrigerator until firmed up, about 40 minutes.
  • Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 57.3 mg

½ cup unsalted butter, softened, divided
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 teaspoon fresh thyme leaves
¼ teaspoon sea salt, or to taste
aluminum foil or parchment paper

CAST IRON STEAKS WITH HERB BUTTER

Make and share this Cast Iron Steaks With Herb Butter recipe from Food.com.

Provided by GibbyLou

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Cast Iron Steaks With Herb Butter image

Steps:

  • Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, season steaks with salt and let sit at room temperature. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.
  • When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes.
  • Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. Transfer steaks to carving board, dollop 2 tablespoons herb butter on each steak, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steaks 1/2 inch thick and serve.

Nutrition Facts : Calories 571.6, Fat 31.6, SaturatedFat 13.2, Cholesterol 210, Sodium 141.4, Carbohydrate 1.2, Fiber 0.1, Protein 67.2

32 ounces steak, 1 1/2 inches thick, trimmed (2 1lb boneless rib steaks)
salt and pepper
4 tablespoons unsalted butter, softened
2 tablespoons minced shallots
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 garlic clove, minced
2 tablespoons vegetable oil

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