Grilled Beef with Leek and Garlic Butter

Instructions

1. 1

   Remove steaks from refrigeration 30 minutes before grilling. Pat them dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Preheat your grill to high heat (around 450°F). Brush the grates with oil to prevent sticking.

3. 3

   In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced leeks and sauté for 8-10 minutes, stirring occasionally, until they become golden and tender.

   Tip: Leeks should caramelize slightly for the best flavor.

4. 4

   Add minced garlic and fresh thyme to the leeks, cooking for another 2 minutes until fragrant. Pour in the beef broth and wine if using, then simmer for 5 minutes. Remove from heat and keep warm.

5. 5

   Place the seasoned steaks directly on the hot grill. Cook for 5-7 minutes without moving them, allowing a nice crust to form.

   Tip: Resist the urge to flip or move the steaks—this creates the best sear.

6. 6

   Flip the steaks and cook for another 4-5 minutes for medium-rare doneness. Internal temperature should reach 130-135°F.

   Tip: Use a meat thermometer for precision; carryover cooking will raise temperature another 5 degrees while resting.

7. 7

   Transfer steaks to a cutting board and top each with a pat of remaining butter. Let rest for 5 minutes to redistribute juices.

8. 8

   Divide the warm leek mixture among serving plates, top each with a rested steak, and drizzle any pan juices over the top.

   Tip: Serve immediately while the steak is still warm and the butter is melting.