Herb & Garlic Tri-Tip with Compound Butter

Herb & Garlic Tri-Tip with Compound Butter

This succulent herb & garlic tri-tip with compound butter recipe elevates a classic cut of beef with bold flavors and a rich compound butter. Grilled to perfection, the meat remains tender and juicy, while the butter melts over the warm steak, adding a luscious finish.

For the Steak

• 2lbs Tri-Tip Steak

• 1/3 cup Garlic & Herb Infused Olive Oil

• 1/3 cup Dark Balsamic Vinegar of Modena 2 Tbsp Herb & Garlic Dipper and Seasoning

• 2 tsp Black Garlic Sea Salt 4-6 Tbsp Compound Butter, for serving

For the Compound Butter

• 1/2 cup Unsalted Butter

• 1 Tbsp Herb & Garlic Dipper and Seasoning

• 1 Tbsp Garlic & Herb Infused Olive Oil

Directions

1. In a large bowl or Ziploc bag combine steak with olive oil, vinegar, dipper, and sea salt. Let marinate at least 1 hour and up to 12 hours in the fridge.

2. In a medium mixing bowl blend the ingredients for the compound butter together until well combined. Using a piece of plastic wrap, secure butter inside plastic wrap then shape butter into a log. Refrigerate 1 hour or until firm.

3. If steak has been in the fridge let it come to room temperature for at least 30 minutes before cooking.

4. Heat grill to 400F, place steak on grill and cook 6-7 minutes per side for medium rare.

5. Take steak off the grill and place 1 Tbsp of compound butter per 6-8oz of steak. Let rest 10 minutes per 1 inch thickness.