Grilled Cracked Pepper Steak with Lemon-Parsley Butter
"There is nothing quite as sublime as a perfectly grilled steak, garnished simply with a dollop of flavored butter. To achieve such perfection one must begin with a piece of quality beef (either prime or choice) and the right cut (rib-eye, T-bone, strip or tenderloin). All are perfect for grilling. Most importantly, the steak should be cut thick, at least 1 1/2 to 2 inches. Once cooked, remember to let your meat rest for at least 10 minutes to achieve a tender, juicy steak...."
INGREDIENTS
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Two 1-lb. strip or shell steaks, cut 1 1/2 inches thick
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Olive oil for brushing the steaks
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2 large garlic cloves, crushed and minced to a paste
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2 tablespoons crushed black peppercorns
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Kosher or sea salt, to taste
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1/2 cup (1 stick) softened unsalted butter
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1/4 cup minced fresh parsley
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2 teaspoons grated lemon rind
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