KC Strip Steak with Tomato Basil Butter
We recently grilled these delicious KC Strip Steaks with Tomato Basil Butter and loved them so much.
I just can’t tell you how much!
I’ll tell you, sometimes I just can’t think about making another chicken dish. It gets old!
This was a real treat one night so I wanted to make it special!
We had just picked up our shipment of grass-fed beef from John’s Farm, a local Oklahoma farm that specializes in grass fed, grass-finished beef and organic wheat near Fairview, OK. Their Angus beef are grass-pastured, certified organic and animal welfare-approved; regenerative agriculture is practiced in their pastures and fields – improving soil health to grow healthier plants and animals.
I appreciate this about their process. I also appreciated these steaks!
Sometimes you just want a good juicy steak dripping with butter.
We happened to have harvest a bunch of tomatoes and basil from the garden, so that was the flavor profile I worked with for the compound butter.
Try switching it up though with all different kinds of compound butters like one I even have for Spaghetti Squash with Sage Compound Butter and even switch up the fresh tomato for sundried in the winter!
If you try this recipe please come back and tell me how you liked it! Happy grilling!
- FOR THE TOMATO BASIL COMPOUND BUTTER
- ½ c. butter (1 stick), room temperature
- 2 T. chopped fresh basil
- 2 T. fresh tomatoes, seeds removed and cored
- 1 clove fresh garlic, chopped fine
- Salt and pepper to taste
- Mash with a fork or mix with spoon.
- Spoon onto wax paper and shape into log and seal shut Refrigerate until firm (about 1 hour) then slice into rounds.
- FOR THE STEAKS
- 2 (1 inch) ribeye steaks
- salt and pepper to taste
- FOR THE COMPOUND BUTTER
- Mash with a fork or mix with spoon.
- Spoon onto wax paper and shape into log and seal shut Refrigerate until firm (about 1 hour) then slice into rounds.
- FOR THE STEAKS
- Season the steaks liberally with kosher salt and freshly ground pepper.
- Grill 4-5 minutes per side for medium rare or until steak is 135º Top with slices of the compound butter. ENJOY!
