Add a gourmet touch to your grilled steaks with a pat of butter flavored with fresh herbs from your garden. This simple trick, called compound butter, is reason enough to keep a few pots of herbs on your deck or patio through grilling season.
The method is easy, but not last-minute: remove butter from the refrigerator and let it come to room temperature until it’s soft enough to work in chopped herbs and flavorings.
Take your pick from the easy-to-grow herbs at hand, like parsley, thyme and tarragon. Lemon zest and finely chopped garlic can be delicious add-ins.
Finish with salt, if you used unsalted butter, and a grind of fresh black pepper.
Shape the flavored butter into a log, wrap in parchment paper and refrigerate. It will need about an hour to firm before you slice and serve it on freshly grilled steaks. You can also make the butter ahead of time and keep it in the freezer for up to two months.
Take advantage of this versatile recipe by trying flavored butter in all kinds of recipes. Float a circle of a lemony parsley butter on a creamy vegetable soup. Mix in chopped dill and chives and melt over grilled salmon. Leave out the lemon and load up on garlic and parsley to flavor slices of grilled bread.
Create a combo of chives and parsley with plenty of salt and pepper to flavor baked potatoes. Or try rosemary and pepper with lemon on grilled vegetables like squash and zucchini.
Herb butter Recipe
- ½ cup (1 stick) unsalted butter, softened
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 tablespoon finely chopped fresh chives
- 1 garlic clove, grated or minced
- ½ teaspoon finely grated lemon zest
- ½ teaspoon kosher salt
- In a small bowl combine the butter ingredients.
- Scoop the mixture out of the bowl onto a sheet of parchment or waxed paper.
- Loosely shape the mixture into a log about 1 inch in diameter.
- Roll the log in the paper and twist the ends in opposite directions to form an even cylinder.
- Refrigerate for at least 1 hour, or until the butter is chilled.
Flat Iron Steaks with Herb Butter and Grilled Broccolini recipe
- 4 flatiron steaks, each 6 to 8 ounces and about 1-inch thick, excess fat and any gristle removed
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pound broccolini, with stalks no wider than ½ inch
- 1 teaspoon crushed red pepper flakes
- 1 recipe Herb Butter
- Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. In a large bowl of water, submerge the broccolini for 20 to 30 minutes so that they absorb water. This will help them steam a little on the grill.
- Prepare the grill for direct and indirect cooking over high heat (450° to 550° degrees Fahrenheit).
- Pour off the water from the bowl of broccolini. Lightly drizzle some oil over the broccolini and season with salt and the red pepper flakes. Toss to coat evenly.
- Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest while you grill the broccolini.
- Using tongs, lift the broccolini and allow any excess oil to drip back into the bowl. Grill the broccolini over direct high heat, with the lid closed as much as possible, until lightly charred, 3 to 4 minutes, turning occasionally. Finish cooking over indirect high heat for 2 to 3 minutes.
- Cut four ½-inch-thick pieces of herb butter and place one in the center of each steak. Serve warm with the broccolini.
Recipe and photo provided by Weber.
All other photos by Laura Mercer.
Learn more about growing herbs:
- Grow Herbs Indoors for Flavor and Fragrance
- Everything You Need to Know About Herbs
- 5 Easy Ways to Use Your Herb Garden Every Day
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