Steak, Rub and Compound Butter

Wow this was good! Robert E's birthday dinner, sirloin and filets, a simple rub and compound butter and you have a fabulous, special dinner entree. The compound butter is worth the extra effort.

Ingredients for Beef Rub:

• 4 teaspoons salt (I use Celtic sea salt)
• 1 tablespoon onion powder
• 1 1/2 teaspoon granulated garlic
• 1/2 teaspoon pepper

Directions for Beef Rub:

Combine all ingredients. Rub both sides of steaks generously with the rub. Follow with a light coating of olive oil on both sides. Allow the steaks to sit out at room temperature for about an hour before grilling. The amount covered 2 large sirloins and 3 filets.

Ingredients for Compound Butter:

• 1 stick unsalted butter, softened
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced

Directions for Compound Butter:

Incorporate the herbs and garlic into the softened butter. Shape into a log and refrigerate. I set out the butter with the steaks to reach room temperature.

Once the steaks are off the grill, add a pat of the compound butter to each steak.

The butter is also good on vegetables.

Maybe frozen for later use.