May is National Barbecue Month, and though it’s an unofficial holiday that no one really knows about, we here at Fork in the Road don’t complain when it comes to food-centric holidays. So gather round your grills and steaks for a early summertime potluck.
To celebrate, chef Max Hardy has given us another one of his comfort food stapes to share with you all.
Yield: 4 steaks
2 (14-ounce) rib-eye steaks
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
3 teaspoons olive oil
2 tablespoons unsalted butter, room temperature
1 teaspoon chopped fresh cilantro leaves
1 teaspoon small diced shallots, caramelized
Pinch iodized salt
Pinch ground white pepper
Season the steaks with the kosher salt and black pepper.
Place a grill pan over medium-high heat and drizzle the olive oil on one side of both steaks. Place the steaks, oil side down, in the grill pan.
Cook without moving for five minutes.
Turn the steaks 90 degrees and continue to cook another five minutes. While the steaks are cooking, combine the butter, cilantro, shallots, iodized salt, and white pepper in a bowl and mix to combine.
Turn the steaks over and place half of the cilantro-shallot butter over each steak.
Continue to cook for four minutes for medium-rare, or five minutes for medium.
Remove the steaks from the grill pan and serve immediately.
This article from the Village Voice Archive was posted on May 1, 2012