The key is to top the beef with compound butter augmented with chives and shallot.
1 stick butter, room temperature 1/2 teaspoon red wine vinegarPROCEDURE
1. Place steak on rimmed baking sheet. Drizzle lightly with olive oil and sprinkle with seasoned salt to taste. Set aside at room temperature.3. Heat charcoal or gas grill. When hot, brush grate with wire brush to clean it. Fold up a paper towel into a 2-inch square and secure it with tongs. Dip paper square into vegetable oil and use it to lightly oil the grate. Grill steak, about 2 minutes on each side for rare, 3 minutes per side for medium-rare.
4. Taste a little piece. If needed, sprinkle with coarse salt. Sprinkle generously with freshly ground black pepper. Top each serving with about a tablespoon of compound butter, spreading it out over the steak’s surface with the back of the spoon. Leftover compound butter can be frozen for future use, to top hot vegetables, pasta, poultry, or meat.
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