Grilled New York Strip Steak with Chile Butter
Grady Spears' Labor Day Barbecue Recipe
Those planning to fire up the grill on Labor Day can add a spicy twist with steak and rib roast recipes from Texas chef Grady Spears.
Nebraska, the state that Good Morning America visited Monday, as part of ABCNEWS' 50 States One Nation tour, produces 20 percent of the beef that America eats. To honor Nebraska, GMA held a Steak-Out barbecue.
This is also known as the Kansas city steak, the shell steak or the strip steak, depending on where in the country you live. Whatever the name, it is one of the the most tender and flavorful steaks you can make.
Prepare the grill. Season the steaks with salt and pepper
Grill the steaks for 6 to 8 minutes per side for medium rare. Serve each steak topped with a slice of chile butter.
Place the butter and chile powder in a mixer fitted with a paddle attachment and beat at medium speed until the butter is light and fluffy. Remove the butter from the bowl, place on a length of parchment paper or foil, and roll into a 1 1/2-inch wide cylinder, squeezing gently to remove any air pockets.
Freeze the butter until ready for use. Just before serving time, thaw the butter for 10 minutes.Then cut it into thin discs. Serve it cold. The butter will keep in the freezer for up to 3 months.
All recipes courtesy of Grady Spears, author of Cowboy Cocktails, A Cowboy in the Kitchen, and The Great Steak Book.