Best 8 Broiled Steak With Shallot Butter Recipes

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In the realm of culinary delights, few dishes can rival the timeless allure of a perfectly cooked steak, its succulent juices mingling with the savory sear of a hot skillet. Our article presents two exceptional recipes that elevate the classic steak experience to new heights. Embark on a journey of culinary discovery as we unveil the secrets of Broiled Steak with Shallot Butter and Sizzling Skillet Steak with Garlic Herb Butter: a symphony of flavors guaranteed to tantalize your taste buds. Prepare to indulge in mouthwatering tenderness, complemented by the aromatic embrace of shallots and herbs, all coming together in a symphony of flavors that will leave you craving more.


**Broiled Steak with Shallot Butter:**

Savor the essence of simplicity with this recipe that allows the inherent flavors of the steak to shine through. Broiled to perfection, the steak emerges with a beautifully caramelized crust, locking in its natural juices. The crowning glory is the shallot butter, a rich and flavorful compound that infuses every bite with a delightful umami essence.

**Sizzling Skillet Steak with Garlic Herb Butter:**

Embark on a culinary adventure with this recipe that bursts with flavor. Seared in a skillet until sizzling, the steak develops an enticing crust that hints at the juicy interior waiting to be savored. Garlic and herbs unite in a luscious butter, generously basted over the steak, creating a symphony of aromas that will awaken your senses.

Prepare to tantalize your taste buds as you journey through these recipes, each offering a unique culinary experience. Whether you prefer the classic elegance of broiled steak or the vibrant flavors of a skillet-seared masterpiece, these dishes will leave you utterly satisfied.

Here are our top 8 tried and tested recipes!

BROILED STEAKS



Broiled Steaks image

A broiled steak is the perfect method to cooking a steak in the oven, charred and crisp on the outside and still juicy on the inside. Don't miss the delicious flavored butter to serve with the steak.

Provided by Olga's Flavor Factory

Categories     Entree

Time 30m

Number Of Ingredients 10

4 steaks , 1 1/2 - 2 1/2 inches, strip or ribeye (preferably at least 2 inches)
salt, ground black pepper, to season the steaks on both sides
2 - 3 cups salt, to line the bottom of the baking sheet
1 stick (8 Tablespoons butter) softened to room temperature
1 small shallot, minced
1 small garlic clove, minced
1 teaspoon minced fresh thyme
1/2 Tablespoon minced fresh parsley
1/2 - 1 teaspoon lemon zest and 1/2 Tablespoon juice from 1 small lemon
salt, pepper, to taste

Steps:

  • Pat the steaks dry on paper towels on both sides.
  • Season generously with salt and pepper on both sides. Set aside for at least 30 minutes.
  • Meanwhile, make the flavored butter. In a medium skillet, heat about 1/2 Tablespoon of the butter, then add the shallots and garlic, season with salt and cook for just a few minutes, until tender and starting to turn golden. Cool slightly. Add the cooked shallots and garlic, along with the lemon juice, lemon zest, parsley and thyme to the remaining butter. Season to taste with salt and pepper and mix to combine. She the butter into a log and wrap in parchment paper, plastic wrap or aluminum foil. Chill. Store in the refrigerator for up to a week and in the freezer for up to 3 months.
  • Preheat the oven to broil, 500 degrees Fahrenheit. Set the oven rack to be right below the broiling unit or the one just below it.
  • Spread out 2-3 cups of salt on the bottom of a large rimmed baking sheet. Set a rack on top of the layer of salt and place the steaks on top of the rack. The steaks should not be touching the salt.
  • Broil for 2-4 minutes, flip the steak over and broil for another 2-4 minutes. If you are using steaks that are thinner than 2 inches, broil for 2 minutes, if you are using thicker steaks than 2 inches, broil for 4 minutes.
  • Continue broiling for 2-4 minutes per side, flipping the steaks over, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done.
  • Let the steaks rest for at least 10-15 minutes before serving. Top the steaks with flavored butter.

CLASSIC SHALLOT BUTTER



Classic Shallot Butter image

Shallot butter is a wonderful, pungent, buttery topping that's perfect on grilled steak and goes just as well with fish or veggies like asparagus.

Provided by Danilo Alfaro

Categories     Condiment     Sauce

Time 30m

Number Of Ingredients 3

1 pound (4 sticks) unsalted butter
1 large shallot , or 2 medium shallots
3 tablespoons lemon juice (about one lemon's worth)

Steps:

  • Gather the ingredients.
  • Peel and finely chop the shallot. You should end up with about 3 tablespoons in total.
  • In the bowl of a stand mixer fitted with the paddle attachment, soften up the butter for a couple of minutes on low speed.
  • Add the lemon juice and chopped shallot to the butter and continue mixing until the shallots are fully incorporated.
  • Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.
  • Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
  • Chill or freeze until needed.

Nutrition Facts : Calories 102 kcal, Carbohydrate 0 g, Cholesterol 30 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 2 mg, Sugar 0 g, Fat 11 g, ServingSize 1 lb. butter (32 portions), UnsaturatedFat 0 g

SKIRT STEAK WITH SHALLOT-THYME BUTTER



Skirt Steak With Shallot-Thyme Butter image

Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better - or simpler - rendition of this long, thin band of wonderfully marbled beef. His secret: a slice of compound butter, flavored with shallots, chives and thyme, that melts over the meat. It had been so long since I had seen flavored butter on steak that this version came as something of a revelation.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/4 pound unsalted butter, softened slightly
1/4 teaspoon fresh thyme leaves
10 chives, minced
1 shallot, peeled and minced
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar or lemon juice
About 24 ounces skirt steak, cut into 4 portions

Steps:

  • Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds.
  • Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
  • Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.
  • Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 45 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 23 grams, Sodium 511 milligrams, Sugar 1 gram, TransFat 2 grams

PAN-FRIED SKIRT STEAKS WITH SHALLOT BUTTER



Pan-Fried Skirt Steaks With Shallot Butter image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 lean skirt steaks trimmed, about 6 ounces each
Salt and freshly ground pepper
1 teaspoon vegetable oil
4 tablespoons butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1 tablespoon red wine vinegar
4 tablespoons finely chopped parsley

Steps:

  • Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.
  • Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.
  • Heat the skillet over high heat. Add the steaks side by side and cook about 3 to 4 minutes or until thoroughly browned on one side. Turn and continue cooking until lightly browned, about 3 minutes for medium rare.
  • Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.
  • Add 2 tablespoons butter to the skillet and when melted, add the shallots, garlic and thyme. Cook briefly until wilted, but do not burn. Add the vinegar, cook briefly and swirl in the remaining butter and the parsley.
  • Remove skillet from heat and add the steaks and any juices that have accumulated on the platter. Blend well, and serve immediately with the shallot butter over the steaks.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 34 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 16 grams, Sodium 470 milligrams, Sugar 1 gram, TransFat 2 grams

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE



Grilled Flank Steak with Shallot and Red Wine Sauce image

Provided by Amy Finley

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 shallots, sliced in thin rings
4 tablespoons olive oil
1 cup red wine
1 cup beef broth
Salt and freshly ground black pepper
1 (1 1/2 pound) piece flank steak
1 tablespoon cold butter, in small chunks
Special Equipment: A grill or grill pan

Steps:

  • In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
  • Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

GRILLED STEAK WITH WHISKEY BUTTER



Grilled Steak with Whiskey Butter image

Provided by Elizabeth Karmel

Categories     Beef     Backyard BBQ     Dinner     Lunch     Meat     Steak     Whiskey     Summer     Grill     Chill     Grill/Barbecue     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

Whiskey Butter:
2 sticks unsalted butter, softened
2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon
3 teaspoons minced parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
3 teaspoons Jack Daniels or other whiskey
1/2 teaspoon sea salt
White pepper to taste
Steaks:
4 cowboy steaks, bone-in rib eye steaks, or other favorite steak, about 1-inch thick
1 teaspoon kosher salt
1/4 teaspoon whole black peppercorns, coarsely ground
Olive oil
Chopped parsley, optional

Steps:

  • Grilling Method: Combo/Medium-High
  • Make Whiskey Butter:
  • Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
  • Prepare Steaks:
  • Allow meat to come to room temperature about 15 minutes before grilling.
  • Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
  • Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
  • Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
  • Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER



Pan-Fried Steaks with Shallot-Gorgonzola Butter image

Categories     Beef     Cheese     Dairy     Fry     Low Carb     Blue Cheese     Steak     Winter     Birthday     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

6 tablespoons (3/4 stick) butter, room temperature
3 1/2 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces)
3 tablespoons minced shallots
2 teaspoons chopped fresh chives
4 8- to 10-ounce rib-eye steaks (each about 3/4 inch thick)

Steps:

  • Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

COMPANY STEAK WITH BEARNAISE BUTTER



Company Steak With Bearnaise Butter image

Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't). We love our steaks very rare (black & blue), but the butter's great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. (Adapted from a recipe on epicurious.com)

Provided by Lizzie-Babette

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons unsalted butter, softened
2 teaspoons finely chopped fresh tarragon leaves (or 1 t dried)
2 teaspoons minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallot)
1/2 teaspoon fresh lemon juice, to taste
1/8 teaspoon salt
4 steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)

Steps:

  • Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
  • Mix well.
  • Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
  • Season steaks with pepper and a bit of oil and grill.
  • Top hot steaks with a generous slice of butter and serve.
  • Leftover butter can be stored in the frige for about a week, tightly wrapped.

Nutrition Facts : Calories 255.7, Fat 14.5, SaturatedFat 7.7, Cholesterol 101.9, Sodium 135.1, Carbohydrate 0.3, Protein 29.6

Tips:

  • For the best results, use a well-marbled steak at least 1 inch thick. Ribeye, strip, and tenderloin are all good choices.
  • Make sure your broiler is nice and hot before you start cooking the steak. This will help to create a nice, even sear.
  • Don't overcrowd the pan when you're cooking the steaks. This will cause the steaks to steam rather than sear.
  • Use a meat thermometer to ensure that the steaks are cooked to your desired doneness.
  • Let the steaks rest for a few minutes before slicing and serving. This will help the juices to redistribute throughout the meat.
  • For the shallot butter, use unsalted butter so that you can control the amount of salt. You can also add other herbs or spices to taste, such as garlic, thyme, or rosemary.

Conclusion:

Broiled steak with shallot butter is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The steak is cooked to perfection in the broiler, and the shallot butter adds a rich and flavorful sauce. Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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