Charcoal Broiled Steak topped with Smoked Cheddar-Charred Scallion Butter
Prep Time: 10 minutes
Cook Time: 12 minutes
This cheesy-blended butter is not only mouth watering on grilled steaks, but also a great topper for fluffy baked potatoes! Prep time is minimal, and with only 8 to 12 minutes total cooking time, this recipe is a perfect combination for winter time grilling.
For the Smoked Cheddar-Charred Scallion Butter
- 1 stick butter, room temperature
- 3/4 cup charred scallions, finely sliced
- 1 cup smoked Cheddar cheese, shredded
- Kosher salt
- Freshly cracked pepper
For the Steaks
- 4 Rib Steaks, bone-in (little over 1-in. thick)
- Kosher salt
- Freshly cracked pepper, to taste
- Olive oil
- Smoked Cheddar-Charred Scallion Butter
For the Smoked Cheddar-Charred Scallion Butter: Using the paddle attachment, or mixing by hand, combine all the ingredients and blend until all ingredients are mixed together. Taste, season with salt and pepper, as needed. Set aside, at room temp, until the steaks are ready.
For the Steaks: Review Know Your Temps Recipe on how to light the Bull Bison Charcoal Grill Cart using the Bull's black chimney starter and lump charcoal.
Pull the steaks out 45 minutes prior to grilling allowing them to come to room temp. Season with salt and pepper and brush lightly with olive oil.
Cook the steaks on an oiled grill, placing the grill about 5 inches directly over the charcoal. Cook the steaks for 4-6 minutes, allowing them to brown nicely before turning.
Turn the steak over and finish cooking, another 4-6 minutes, in total 8 to 12 minutes for medium rare.
To plate, place the steak on a small cutting board, top with a generous spoonful of the smoked cheddar-charred scallion butter, and serve with the Bull steak knives. Enjoy!
Recipe from Bull Outdoor Products.