Recipe by Brian Adornetto
Serves: 4 to 6
- 1 stick unsalted butter, softened but not melted
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh Italian flat-leaf parsley
- 1 teaspoon minced fresh garlic
- 2 tablespoons Belgian dubbel (or, try a dunkel)
- Kosher salt
- Freshly ground black pepper
- 4 boneless New York strip steaks, about 11/4 to 11/2 inch thick, trimmed of excess fat
- 2 tablespoons olive oil
1. In a small bowl, use a mixer to cream the butter, herbs, garlic and 1 tablespoon of the beer. Scrape down the bowl and beaters, then mix in the remaining beer, 1 teaspoon at a time, scraping down between additions, until all the beer is fully incorporated. Season with salt and pepper as needed.
2. Transfer the butter mixture to a sheet of plastic wrap, placing on one edge. Fold the plastic wrap over the butter and roll into a 11/2-inch cylinder; twist the ends closed. Chill until firm, about 2 hours.
3. Remove the steaks from the fridge and heat the grill to medium-high, leaving one area of the grill cooler.
4. Rub the steaks with oil and season with salt and pepper. Arrange on the hot part of the grill and cook until well-browned, about 5-7 minutes. Flip the steaks and grill another 5-7 minutes for medium-rare to medium, moving them to the cooler side of the grill in case of flare-ups or fast browning.
5. Transfer steaks to a platter or individual plates. Slice the cold butter into ¼-inch slices, and top each steak with two or three rounds. Tent with foil, and let rest until about 2/3 of the butter has melted.