Grit & Grind Steak with BBQ Compound Butter

Serves: 2 | Prep Time: 10 mins (Plus chilling) | Cook Time: 8–12 mins

Steak night just got a massive upgrade! Our Grit & Grind Steak pairs a perfectly seared cut of beef with a homemade BBQ Compound Butter. The butter melts right into the hot meat, creating an incredibly rich, restaurant-style glaze with zero artificial fillers. Pure perfection!

Ingredients:

The Steak:

• 2 thick-cut steaks (Ribeye, New York Strip, or Top Sirloin)
• 1 tablespoon olive oil
• 2 tablespoons CMM Grit & Grind BBQ Seasoning

The BBQ Compound Butter:

• ½ cup (1 stick) unsalted butter, completely softened to room temperature
• 1 tablespoon CMM Grit & Grind BBQ Seasoning

Instructions:

Step 1: Make the Compound Butter (Make Ahead!)

1. In a small bowl, combine the softened butter and 1 tablespoon of CMM Grit & Grind BBQ Seasoning. (There's no need to add extra garlic—our blend has all the garlic and savory depth you need built right in!).
2. Mash thoroughly with a fork until the seasoning is completely distributed.
3. Spoon the butter mixture onto a piece of plastic wrap, roll it tightly into a log shape, and twist the ends to seal.
4. Place it in the fridge for at least a few hours—or even overnight—before your meal. Making this ahead of time gives the butter a chance to firm back up and lets the rich spices and garlic in the blend fully bloom and develop flavor.

Step 2: Cook the Steak 

1. Remove your steaks from the fridge 20 minutes before cooking to take the chill off. Pat them completely dry with a paper towel. 
2. Rub the steaks with olive oil, then season them heavily on all sides with the remaining 2 tablespoons of CMM Grit & Grind BBQ Seasoning.
3. Heat a heavy cast-iron skillet or your grill to high heat.
4. Sear the steaks for 4–5 minutes per side (for medium-rare), or until they reach your desired internal temperature.
5. Remove the steaks from the heat and let them rest for 5 minutes. 10. Just before serving, slice off a thick disc of your make-ahead Grit & Grind BBQ Compound Butter and place it right on top of each hot steak, letting it melt into a glossy, decadent glaze.