Horseradish Compound Butter Recipe with Grilled Flat Iron Steak

5 from 2 votes

Make a delicious compound butter with horseradish, herbs, and seasoning and top over a grilled flat iron steak.

Prep Time15

Cook Time5

Resting Time10

Course: dinner, Entree

Cuisine: American, grilled

Servings: people

Cost: $20

4 tablespoons unsalted butter
1 tablespoon diced sage
1 tablespoon diced parsley
1 clove garlic Use a micro plane to finely grate it.
1 teaspoon extra hot horseradish We don't use the cream, we use the grated version.
1 teaspoon steak seasoning

Combine: In a small bowl combine room temperature butter with the sage, parsley, grated garlic, horseradish, and steak seasoning. When mixed you can spoon onto the finished steak or you can wrap back into a log using plastic wrap.

Preparation: Set up grill for two-zone grilling using lump charcoal and target the internal temperature of the grill at 500 degrees F. As the grill comes up to temperature lightly coat the flat iron with olive oil and then liberally season the steak with the dry rub.
Grill: When the grill comes to temperature place the flat iron steak on the direct side. Grill and sear for 4 minutes, flip and continue to grill over the direct heat for an additional 4 minutes. Check the internal temperature using a good quality instant read thermometer in the thickest portion of the steak.
Monitor: If it’s at your desired temperature then remove it and let rest on a cutting board for 10 minutes. If it’s not quite done then you can move the steak to the indirect side, close the lid, and then finish. Be sure to check the temp every 2 minutes as the internal temperature will increase quickly.
Serve: After resting slice perpendicular to the grain and top with the herb compound butter.