Grilled Steak with Herb Pepper Butter
1/4 cup dry white wine
1 tbsp. minced fresh shallots
1 tbsp. chopped fresh chives (or green onion tops)
1 tsp. chopped fresh tarragon (or 1/4 tsp. dried)
1/2 tsp. coarsely ground pepper
1/4 tsp. salt
1/2 cup butter, softened
4 beef porterhouse or T-bone steaks (or any other premium steak)
In 1-qt. saucepan stir together all ingredients EXCEPT butter and steaks. Cook
over medium heat, stirring occasionally, until all liquid has evaporated (5 to 6
minutes). Set aside; cool completely.
In small bowl stir together butter and cooled herbs. Place
mixture on waxed paper; shape into 4-in. log. Refrigerate until serving time.
Meanwhile, prep (as to your preference) and grill or broil
steaks to desired doneness. Place 1/2-in. slice herb butter on each grilled or
broiled steak. Serve as butter is melting over steaks.
Makes 4 servings.