Grilled Beef with Pumpkin and Sage Brown Butter

Instructions

1. 1

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

   Tip: Letting meat reach room temperature ensures even cooking throughout.

2. 2

   Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear each steak for 4-5 minutes per side for medium-rare, then transfer to a plate to rest.

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

3. 3

   In the same skillet, melt 2 tablespoons of butter and sauté the diced shallot and minced garlic for 2 minutes until fragrant.

   Tip: Keep the heat at medium to prevent burning the garlic.

4. 4

   Add the pumpkin puree to the skillet and stir in the nutmeg, apple cider vinegar, and maple syrup. Cook for 3-4 minutes, stirring occasionally, until the mixture is warmed through and slightly darkened.

   Tip: The vinegar and maple syrup balance the pumpkin's sweetness with acidity.

5. 5

   In a separate small saucepan, melt the remaining 4 tablespoons of butter over medium heat, stirring occasionally. Continue cooking for 5-7 minutes until the milk solids turn golden brown and the butter becomes fragrant.

   Tip: Watch carefully near the end to avoid burning the brown butter.

6. 6

   Add the sage leaves to the brown butter and cook for 1 minute until crispy, then remove from heat.

   Tip: The sage will continue to infuse the butter with flavor as it cools.

7. 7

   Divide the pumpkin puree among four plates and top each with a rested steak.

   Tip: Resting the meat allows juices to redistribute, keeping it tender and juicy.

8. 8

   Drizzle the sage brown butter over each steak, distributing the crispy sage leaves evenly, and serve immediately.

   Tip: Serve while the brown butter is still warm for the best flavor.