Grilled Steak with Beillevaire French Butter

There’s really nothing like a grilled steak, seasoned just right and seared over high heat, creating the perfect crust. It’s a wonderful way to treat yourself after the work week, for Sunday dinner or just because. Top that deliciousness with a dollop of French butter from Beillevaire and you’ll never want your steak another way again. Serve with grilled asparagus and roasted potatoes.

What you need:

  • 1 steak, about 8 to 10 oz. each, such as a New York strip steak, halved if desired to create two servings
  • Sigona’s Garlic Oil
  • Salt and freshly cracked black pepper

Directions: Remove steak from the refrigerator at least 30 minutes prior to cooking. Preheat an outdoor grill over medium-high heat.

Brush both sides of the steak liberally with oil and season with salt and pepper.

Place the steak on the grill and cook until slightly charred with a good crust on one side, for about 4 to 5 minutes. Flip the steak and continue to cook another 3 to 5 minutes for medium-rare (internal temp 135°F), 5 to 7 minutes for medium (internal temp 140°F), or 8 to 10 minutes for medium-well (internal temp 150°F).

Remove steaks from grill and allow to rest at least 5 minutes before slicing.

To serve, top the steak with a generous dollop of butter.

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