The shallots add the perfect sweet, savory, caramelized note to the top of the grilled steaks.
1 tablespoon olive oil
2 shallots, finely chopped
1/2 teaspoon sugar
6 tablespoons butter, unsalted
1 teaspoon Worcestershire sauce
2 tablespoons chives, snipped
2 steaks, your choice and desired thickness
Kosher salt
ground black pepper
Start off by preparing the sauce, by heating up some oil in a saute pan over medium-low heat. Stir in the shallots and cook for about 5 minutes (until soft). Sprinkle in the sugar and continue cooking for approximately 10 minutes or until the shallots are very soft and browned (not burnt).
Add the butter and reduce the heat to low. Stir until the butter is melted. Add the Worcestershire sauce and stir well. Keep warm over low heat until steaks are done and add in the chives right before you top the steaks.
Prepare the grill for direct grilling, preferably one side hot for searing, other side medium heat. Season the steaks with the salt and pepper.
Place the steaks over the direct high heat rotating 90 degrees after 1 minute, then turn over after 1 minute and repeat. Move the steaks over to the medium heat side of the grill and finish until desired doneness (flip around halfway).
Serve the steaks with the caramelized shallot butter sauce.
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