Sirloin Steak With Shallot Butter

READY IN: 59mins




  • Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
  • Add the shallots and decrease heat to med-low.
  • Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
  • Remove from the heat and let cool completely.
  • In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
  • Scrape the mixture onto a piece of waxed paper.
  • Using the paper as an aid, form the butter into a log and wrap well.
  • Refrigerate until the butter is chilled and firm, at least 2 hours.
  • Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
  • Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
  • Leave the coals heaped in the center of the grill.
  • For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
  • In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
  • Season the steaks on both sides with the salt mixture.
  • Lightly oil the grill rack.
  • Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
  • Turn the steaks and sear on the second side, about 2 minutes longer.
  • Move the steaks to the perimeter of the grill, not over the coals, and cover.
  • For a gas grill, transfer the steaks to the unlit burner and cover.
  • Cook until the steaks are medium-rare, about 5 minutes longer.
  • Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
  • Serve the steaks on individual plates, topping each with a pat of shallot butter.