Grilled Steak with Garlic Butter

It was about a month ago that Eric got home to find a backhoe digging a big hole in his front yard and our friends Dan and Jenn came to the rescue, inviting us over for dinner. Dan was going to fire up the grill and cook... something, but he wasn't sure what. Eric on the other hand had a great rub ready to go and really wanted to try out making some flavored butters. It was a match made in perfection. Eric brought the rub and the butter and Charisse and Jen handled the rest.

Using a fancy butter on a well seasoned steak is almost always going to be fantastic. The butter melts along the steak as you eat it, almost as an after thought to the flavors in the steak and the rub. The rub gives the steak a kick going down but doesn't hide the natural beef flavors and doesn't overwhelm the other courses. If it tastes like your shooting Tabasco sauce, your doing it wrong. Choosing the right flavored butter is key, and should be picked to be a counter point to the rub. The sweeter the rub, the more liberties you can take with the butter, without the butter becoming the main attraction.