Instructions:

• Combine your softened butter in a large wide mouth mason jar with the roughly chopped ingredients. Using a stick blender, (this is the one I use) blend all the ingredients until they are uniformly chopped and combined.
• If you would like to have butter "medallions" for placing on your steak, roll it in plastic wrap to form a log and chill until firm.

How To Reverse Sear (the Right Way)

• Set your grill to 350 degrees, creating a direct and indirect zone (see instructions below). After you have salt and peppered your steaks, place them on the indirect zone so they can smoke roast until the come up to your desired temp. Aim to pull your steaks off indirect heat until they have reached 15 degrees below your desired temp (see steak doneness chart below).
• Once your steak has hit 10 degrees below your desired internal temp, place the steaks directly on the DIRECT HEAT side of the grill. This side of the grill should be closer to 450-500 degrees if over a flame or charcoal. Let the steaks grill for 2 minutes per side, or until you've reached a few degrees below your desired temp (remember, once you pull the steaks off they will continue to cook).

🚨 PRO TIP: It is always better to err on the side of caution and pull steaks below your desired temp. You can always throw your grills back on the grill, but you can never fix them once you have overcooked.

Setting Up Direct and Indirect Grilling Zones

• You can set up a direct and indirect zone on any grill, including a gas grill. For a gas grill, you want two burners on (temp 500) and two off or very low, for example. On a charcoal grill, to create direct and indirect zones, you move the coals to one side. And for a pellet smoker, you will crank the heat up, and then turn it down to a lower temp.