- 4 (8-oz..) beef top sirloin or New York steaks
- 3 Tbs. vegetable oil
- 1/2-1 oz. Montreal steak seasoning
- 1/2 C. (1 stick) unsalted butter, room temperature
- 1 Tbs. shallots - minced
- 1/2 tsp. garlic - minced
- 2 tsp. parsley - minced
Stir together the butter, minced shallots, garlic and parsley. Season with salt and freshly ground black pepper to taste and scrapeonto a piece of parchment or wax pepper. Roll into a small cylinder and chill in refrigerator or freezer. Put the oil and steak spice in a shallow pan, and dip the steaks well on both sides to coat with seasonings. Prepare an outdoor grill for high heat and lightly oil the grate. When fire is hot, grill steaks over high heat to desired doneness, turning once or twice asneeded. Remove to a platter and let rest for 5 minutes beforeserving. In the meantime, unwrap the chilled butter and slice intorounds. Lay 1-2 rounds on each warm steak and serve immediately.