Description
Grilled backstrap steaks topped with rich cowboy butter, creating a flavorful and tender dish perfect for summer evenings.
Ingredients
- Backstrap steaks
- Salt and pepper to taste
- 1 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
Instructions
- Preheat your grill to medium-high heat.
- Season the backstrap steaks generously with salt and pepper.
- Grill the steaks for about 4-5 minutes on each side, or until the desired doneness is achieved.
- While the steaks are cooking, prepare the cowboy butter by combining the softened butter, minced garlic, chopped parsley, chopped chives, Worcestershire sauce, hot sauce, salt, and pepper in a bowl.
- Mix well until all ingredients are combined, creating a fragrant and creamy butter.
- Remove the steaks from the grill and let them rest for a few minutes. Top the rested steaks with the cowboy butter before serving.
Notes
Experiment with different herbs in the cowboy butter for a unique flavor profile. Always monitor the internal temperature to avoid overcooking the steaks.