This butter’s intense tomato flavor complements steak in the same way that a great steak sauce does.
Serves 4 people
- 4 1-to-1 1/2-inch-thick NY Strip Steaks (10 to 12 ounces each)
- 4 tablespoons unsalted butter, softened
- 6 oil packed sun-dried tomatoes, finely chopped
- 4 finely chopped fresh basil leaves
- 1/4 teaspoon of sugar
- Black Pepper
Get your grill nice and hot.
Meanwhile, prepare the steaks and the tomato basil butter. Put the unsalted butter, sun-dried tomatoes, basil, and sugar in a small bowl. With a fork, mash ingredients together and set aside.
No need to put anything on these steaks other that salt and pepper to taste. The sun-dried tomato basil butter will add a great flavor to the meat.
Place the strips on your grill, sear for 2-3 minutes per side, lower your temperature close the grill lid and cook the rest of the way with indirect medium-low heat. Cook to your final desired temperature. 13 to 16 minutes for medium rare. Transfer your steaks to a serving dish and immediately top each with a dollop of the tomato-basil butter. Make sure you let the strips rest for 5 minutes.