Makes 4 servings. Difficulty
For lemon-garlic butter: 4 Tablespoons unsalted butter (1/2 stick), softened Salt and ground white pepper to taste 1 Tablespoon parsley, finely chopped 3/4 teaspoon fresh lemon juice 1 teaspoon garlic, minced
For steaks: 1 teaspoon freshly ground black pepper, divided 1 teaspoon freshly ground white peppercorns, divided 1 Tablespoon ground coriander, divided 1 Tablespoon gf brown sugar, divided 1 teaspoon salt, divided
One 2" thick sirloin steak, about 1-1/2 to 2 pounds
In a small bowl, cream butter with a fork or wooden spoon. Gradually stir in salt, pepper, parsley, lemon juice and garlic. Mix well.
In parchment paper or wax paper, roll mixture into a cylinder and refrigerate, (or freeze), until firm enough to slice.
Meanwhile, sprinkle one side of steak with 1/2 teaspoon black pepper, 1/2 teaspoon white pepper, 1/2 tablespoon coriander, 1/2 tablespoon brown sugar and 1/2 teaspoon salt. Press spices into steak to coat thoroughly. Turn steak over and repeat with remaining spices.
Grill or broil steak to desired doneness.
Remove steak from grill and cover loosely with foil. Let steak rest for 5 to 10 minutes.
Divide steak into 4 equal portions. Top each serving with about 1 tablespoon lemon- garlic butter.
Prepare lemon-garlic butter a couple of hours before cooking steaks.