Grilled Steaks WITH Chermoula Butter
- 15m Prep Time
- 15m Cook Time
- 1h 0mReady In
Grilled steaks are topped with a flavorful chermoula butter made from parsley, serrano pepper, garlic, smoked paprika, and cumin. This North African-inspired butter enhances the beef with minimal effort, perfect for entertaining or family dinners.
Ingredients
- 4 sirloin steaks
- 2 rib eyes
- 2 tomahawk steaks
- 29.6 ml extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 118 ml fresh flat-leaf parsley leaves and tender stems roughly chopped
- 1 serrano pepper stemmed and roughly chopped
- 1 clove garlic crushed
- 3.7 ml smoked Spanish paprika
- 2.46 ml whole cumin seeds toasted
- 88.7 ml unsalted butter cut into pieces, at room temperature
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.2 mg
- Iron: 0.72 mg
- Magnesium: 10.2 mg
- Phosphorus: 36.9 mg
- Potassium: 140 mg
- Zinc: 0.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 sirloin steaks
- 2 rib eyes
- 2 tomahawk steaks
- 29.6 ml extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 3.7 ml smoked Spanish paprika
Prepare
- 118 ml fresh flat-leaf parsley leaves and tender stems, roughly chopped
- 1 serrano pepper, stemmed and roughly chopped
- Crush 1 clove garlic
- Toast 2.46 ml whole cumin seeds
- 88.7 ml unsalted butter, cut into pieces, at room temperature
Let's Cook
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Step 1.
About 30 minutes before grilling, rub the steaks on both sides with the olive oil, season with salt and pepper, and let sit at room temperature until the grill is hot.
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Step 2.
Preheat a hardwood fire for grilling (we use oak for the tow-behind grill), or heat a gas or charcoal grill to medium (about 400 degrees F).
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Step 3.
While the grill heats, make the chermoula butter: In a food processor, pulse the parsley, serrano pepper, garlic, smoked paprika, and toasted cumin seeds until finely chopped, stopping to scrape down the sides as needed.
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Step 4.
Add the softened butter, season with salt and pepper, and pulse and scrape until no visible lumps of plain butter remain. Taste and adjust seasoning, then scrape the butter into a bowl and set aside. (Alternatively, finely chop the herbs and spices and mash them into the butter with a fork. The butter can be made ahead and refrigerated, covered, for up to a week, or formed into a log and sliced for serving.)
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Step 5.
When the grill is hot, brush the cooking grates clean.
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Step 6.
For sirloin steaks: Grill for 6 to 8 minutes with the lid closed, turning once when the steaks are deeply marked by the grill. For rib eyes or tomahawks: Grill for 10 to 12 minutes, turning once, until deeply marked, then move the steaks to the cooler side of the grill and cook for a few more minutes to desired doneness. (For medium-rare, sirloin steaks should register 125°F on an instant-read thermometer; use a thermometer for thick cuts like tomahawks.)
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Step 7.
Transfer the steaks to a platter, scoop dollops of the chermoula butter all over them, cover with aluminum foil, and let rest for 5 minutes.
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Step 8.
Slice the steaks into ½-inch strips, smearing the melted butter as you slice, and serve warm.