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Cowboy Butter Basted Grilled Strip Steak - I Forgot Salt!
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Print Recipe

Cowboy Butter Basted Grilled Strip Steak

Course: Main Course
Cuisine: American
Servings: 1 serving

Ingredients

  • 1 steak
  • 3 zucchini
  • 1 tbsp light oil
  • 4 tsp salt divided
  • 3 tsp black pepper divided
  • 4 tbsp butter
  • 1 tbsp minced garlic
  • 2 tsp Dijon mustard
  • 1 tsp lemon zest
  • ½ tsp paprika
  • ½ tsp parsley
  • ½ tsp thyme
  • ¼ tsp cayenne

Instructions

  • Thoroughly coat each side of your steak with 1 tsp salt and 1 tsp pepper (for a total of 2 tsp on each side) and let rest at room temperature for a few minutes.
  • Slice zucchini into quarters and coat with light oil and 1 tsp salt.
  • In a small bowl, add butter, garlic, Dijon mustard, paprika, parsley, thyme, cayenne, remaining 1 tsp black pepper, and remaining 1 tsp salt. Stir until combined.
  • Coat one side of your steak with the butter mixture and lay uncoated-side-down on a heated grill, along with your zucchini.
  • Cover and when butter has completely melted, about 3-5 minutes, flip and repeat by coating the other side. Repeat every 3-5 minutes, basting each side, until the steak has reached an internal temperature of 130F-140F for rare or medium rare. Remember to rotate zucchini so that all pieces have grill marks on each side.
  • Remove vegetables and steak from grill and let steak rest for at least 10 minutes covered in aluminum foil. Slice and serve with additional compound butter as desired!