Grilled Beef with Pea and Garlic Butter Sauce

Instructions

1. 1

   Pat the beef steaks dry with paper towels and generously season both sides with sea salt and black pepper. Let them rest at room temperature for 15 minutes.

   Tip: Room temperature meat cooks more evenly and develops a better crust.

2. 2

   Heat olive oil in a skillet over medium-high heat. Once shimmering, sear the steaks for 4-5 minutes per side for medium-rare. Transfer to a warm plate and tent loosely with foil.

   Tip: Don't move the steaks while searing to develop a golden crust.

3. 3

   In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced shallots and cook for 2 minutes until softened.

   Tip: Use the flavorful browned bits left in the pan for extra depth.

4. 4

   Add the minced garlic and fresh thyme to the shallots, stirring constantly for 1 minute until fragrant.

   Tip: Be careful not to burn the garlic or it will become bitter.

5. 5

   Pour in the beef broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

   Tip: This deglazing process adds incredible flavor to your sauce.

6. 6

   Add the fresh peas to the skillet and cook for 3-4 minutes until heated through and tender.

   Tip: If using frozen peas, reduce cooking time to 2-3 minutes.

7. 7

   Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and lemon juice until the butter is completely melted and incorporated.

   Tip: Adding butter off heat prevents it from breaking and creates a silky sauce.

8. 8

   Place each beef steak on a serving plate and top generously with the pea and garlic butter sauce. Garnish with fresh parsley and serve immediately.

   Tip: Serve with crusty bread to soak up every drop of the delicious sauce.