Receta de filete de contraempuje a la parrilla con mantequilla de hierbas

Ingredientes

• 1 1 ½-pound sirloin steak ((be sure the steak is roughly 1 ½-inches thick))
• 1 tablespoon extra virgin olive oil
• 2 tablespoons beef rub
• 1 1/2 tablespoons herb compound butter

Preparación

1. 1

   Prepare Grill: Prepare your grill for two-zone grilling targeting 450 – 500 degrees in the cooking chamber.

2. 2

   Season Steak: Coat the steak in olive oil and then liberally season with the beef rub.

3. 3

   Grill Direct: Grill Steak: When the grill is at the right temperature, place the sirloin steak over the direct side of the heat and grill for 5 minutes, with the lid closed, or until you see a crust form.

4. 4

   Flip and Grill Direct: Flip: Flip the steaks and continue grilling on direct for 4-5 minutes with the lids closed (until a nice crust forms on the other side), and then move the steak to the indirect side.

5. 5

   Grill Indirect: Finish: Finish the steak on indirect side until the internal temperature of the steak reaches 125 degrees Fahrenheit for a rare steak (about 8 minutes, but be sure to check temperature, not rely on exact time).

6. 6

   Rest and Serve: Rest, Slice, Serve: Let the steak rest for 10 minutes and then slice and serve with your favorite toppings and sides. The resting period allows carry over cooking to occur, and the internal temperature of the steak will rise another 3 – 5 degrees. It also allows all the heated cells to start to calm down and reabsorb some of that liquid from the high heat cooking process.