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1
Melt 1 tablespoon of butter in a small saucepan over medium-high heat.
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2
Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes.
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3
Add the coriander seed and peppercorns and cook until fragrant, about 30 seconds.
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4
Pull the pan from the heat and add the port and wine.
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5
Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite.
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6
(If cooking over electric or halogen, just keep cooking the mixture.)
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7
Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes.
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8
Set aside to cool.
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9
Beat the remaning butter in a medium bowl with a handheld electric mixer or whisk until smooth and light.
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10
Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
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11
Spread a 12-inch-long piece of plastic wrap on a work surface.
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12
Mound the butter across the plastic wrap, about 2 inches from edge nearest you.
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13
Fold the bottom edge of the plastic wrap over the butter and roll in up to make a 1-inch-wider log.
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14
Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
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15
Prepare an outdoor grill with a high fire.
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16
Brush grill grate lightly with oil.
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17
Season the steaks on both sides with salt and black pepper, to taste.
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18
Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120F to 125F for rare; 125F to 130F for medium-rare; or 130F to 135F for medium.
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19
Transfer the steaks to a cutting board and let rest for 5 minutes.
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20
Serve each steak topped with a 3/4-inch-thick slice of the wine butter.
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21
COOK'S NOTE:.
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22
Any leftover butter can be frozen and used with lamb and pork.
