Rob Magee’s Grilled KC Strip with Truffle Butter
12-ounce Black Angus Kansas City strip aged for 30 days
For steak seasoning:
1/4 cup kosher salt
1/2 teaspoon granulated garlic
1/4 teaspoon crushed black pepper
For white truffle butter:
1 1/2 pounds unsalted butter, softened
2 ounces white truffle oil
2 ounces finely chopped black truffle peelings
1 1/2 teaspoons salt
Mix all of the steak seasoning ingredients.
Place butter in mixer with paddle and mix on low until smooth. Add salt and white truffle oil until combined. Add truffle peeling until combined. Scrape down bowl with plastic spatula and place on plastic wrap forming a log evenly. Roll truffle butter up holding the ends of plastic wrap until it gets tight (forming a long tube) and tie the ends. Place in refrigerator; it will hold up to 3 months covered.
Season your steak to your liking with steak seasoning. Make sure you not only season the top and bottom of the steak but the sides as well. Start your gas grill on high (best to cook your steak on high heat to sear in the juices and caramelize the outside the steak for good flavor). Brush down the grates and use a paper towel and salad oil to clean and coat the grill after cooking (this will help the steak from sticking).
Before placing steaks on the grill, heat up your plates so the steak stays hot throughout the meal. After the gas grill reaches 500ºF degrees, place steak on grill for 2 minutes, turn steak to make nice checkered pattern and close grill for another two minutes. Turn steak over and cook two minutes, turn steak and cook another two minutes. While cooking steaks if the gas flairs up due to the fat melting, finish cooking with lid open while on direct heat. Check internal temperature…I like mine cooked to 125ºF degrees. If your steak needs to cook a little more to reach your desired temperature, place on top shelf of grill to finish cooking. When steak is finished cooking, place on hot plate with a slice of truffle butter on top and enjoy.