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Sirloin Steak With Shallot Butter

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“In 'Williams-Sonoma : American'”

Ingredients Nutrition


  1. Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
  2. Add the shallots and decrease heat to med-low.
  3. Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
  4. Remove from the heat and let cool completely.
  5. In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
  6. Scrape the mixture onto a piece of waxed paper.
  7. Using the paper as an aid, form the butter into a log and wrap well.
  8. Refrigerate until the butter is chilled and firm, at least 2 hours.
  9. Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
  10. Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
  11. Leave the coals heaped in the center of the grill.
  12. For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
  13. In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
  14. Season the steaks on both sides with the salt mixture.
  15. Lightly oil the grill rack.
  16. Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
  17. Turn the steaks and sear on the second side, about 2 minutes longer.
  18. Move the steaks to the perimeter of the grill, not over the coals, and cover.
  19. For a gas grill, transfer the steaks to the unlit burner and cover.
  20. Cook until the steaks are medium-rare, about 5 minutes longer.
  21. Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
  22. Serve the steaks on individual plates, topping each with a pat of shallot butter.

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