Steak with Brown Butter Bearnaise Recipe

Ingredients

• 2 tbsp-bone or rib-eye steaks, 1½ to 2 inches thick (about 2 pounds total)
• 1 tablespoon fine sea salt (or to taste)
• 2 teaspoons fresh ground black pepper (or to taste)
• Melted coconut oil or lard, for greasing the grill
• ¼ cup Brown Butter Béarnaise or Herb-Infused Compound “Butter”, for serving

1. Season the steaks generously with salt and pepper. Let the seasoned steak rest for at least 40 minutes at room temp.
2. Preheat a grill to high heat. If you are using charcoal, after the briquettes are heated, move them to one side of the grill so you have both direct and indirect heat.
3. Brush the grill grates with melted coconut oil or lard. Place the steaks on the hot grill and do not move them for about 2 to 3 minutes. Use tongs to flip the steaks and grill for 2 to 3 more minutes.
4. If you’re using a gas grill, turn the heat down to medium-low and close the grill lid if you have one. If you’re using charcoal, move the steaks to the side of the grill without charcoal to finish cooking with indirect heat and close the grill lid. Cook for an additional 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium, 6 to 7 minutes for medium-well, and 8 to 10 minutes for well done, using the following temperatures as a guide to your desired doneness: Rare: 120°F to 125°F Medium-rare: 130°F to 135° Medium: 140°F to 145°F Medium-well: 150°F to 155°F Well done: 160°F+
5. Use tongs to remove the steaks from the grill and cover to keep warm. Let them rest for at least 5 minutes before cutting into them. Serve with the béarnaise sauce or compound “butter.”