My husband is from Kansas and grew up with meat and potatoes. He is not unlike a lot of men who grew up in the midwest. We typically eat top sirloin if we splurge on steak because it’s much leaner than most cuts, but our grocery store was out of top sirloin last week, so we treated ourselves to some ribeye steaks. We season our steak very simply with Montreal Steak Seasoning and olive oil and grill it outside or in a cast iron skillet if the weather is bad. The Montreal Steak Seasoning has a lot of different herbs and is great paired with red meat.
We like our steak cooked to medium doneness and it’s important to grill the meat at room temperature and then let the meat rest after you take it off of the grill to let the juices redistribute.
Here comes the best part……drumroll, please!
We top the steaks with thyme butter. The combination of the sweet butter and the thyme with the red meat is a little slice of heaven. Ever since I made this butter the first time, we can’t make steaks without it. I cannot describe how good this is.
The butter melts over the meat and the combination of the fresh thyme and the Montreal Steak Seasoning is a winner. Trust me on this! Once you try it, you will never, ever want to go back to eating steak without it.
I hope you will give this butter a try and let me know how you like it. You can leave me a comment here and tag #ketchumkitchen on Instagram to show me your creation.
Grilled Steak with Thyme Butter
4 six ounce top sirloin steaks
Montreal Steak Seasoning to taste
Olive Oil to coat the steaks
For the Butter:
3 tbl unsalted butter
1 tsp dijon mustard
1/4 tsp seasoned salt
1.5 tsp fresh thyme
Mix the ingredients for the butter and let set out. Let it sit for at least 30 minutes to allow the flavors to combine. Take the steaks out when they come to room temperature, season them with olive oil and Montreal Steak Seasoning. Grill to desired doneness and let set for another 10 minutes to let the juices redistribute. Top with the butter and enjoy!