Grilled Creole Steak with Sundried Tomato Butter

Perfectly seasoned, juicy steak, grilled and then drizzled with a sweet and tart (and chewy), sundried tomato butter. What else can I say? It's perfection. Oh wait, and you need just 4 ingredients...

Prepping ahead is a great idea: I like to coat this steak with the Creole seasoning in advance, to give the herbs and spices a chance to settle into the meat. You can do this up to 24 hours in advance. Store the steak in the refrigerator (covered with plastic wrap). Pull meat from the fridge 30 minutes before grilling (to ensure even cooking).

About the Creole seasoning: Creole or Cajun seasoning is a blend of spices, often including paprika, onion, garlic, black pepper, lemon peel, chili, allspice, thyme, cloves, mace, cayenne, and bay leaves. How about that for tons of flavor? I opted for the Spice Hunter's version and it's salt-free - make sure you check the label on the brand you use so you can season appropriately.

Grilled Creole Steak with Sundried Tomato Butter
For the best results, start with beef that's been sitting at room temperature for about 30 minutes. Even better? Coat the steak with the seasoning first, then let it come to room temperature.

Cooking spray
1 1/4 pound steak of choice (such as strip steak, sirloin, or rib-eye), room temperature (let the steak sit at room temp - preferably with the seasoning already on - for 30 minutes before grilling)
2 tablespoons Creole or Cajun seasoning of choice (regular or salt-free)
Coarse salt (such as kosher salt)
5 tablespoons unsalted butter or ghee (clarified butter)
2 tablespoons minced oil-packed sundried tomatoes plus 1 teaspoon oil from the jar

Coat a stovetop grill pan or griddle with cooking spray and preheat to medium-high. Coat both sides of the steak with the Creole seasoning. If there's the seasoning is salt-free, season both sides with salt too.
Add the steak to the hot pan and cook for 3 minutes per side for rare to medium-rare (stop cooking just before you reach the desired level of doneness; steak continues to cook after you remove it from the heat). Remove the steak from the heat, cover with foil and set aside for 5 to 10 minutes.
Meanwhile, in a small saucepan, combine the butter, sundried tomatoes and the oil from the jar. Set the pan over medium-low heat and melt the butter. Reduce the heat to low and let the tomatoes steep in the butter for 5 to 10 minutes.
When ready to serve, slice the steak crosswise (against the grain) into thin strip. Drizzle the sundried tomato butter over top and serve.

Serves 4