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1
Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
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2
Add the shallots and decrease heat to med-low.
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3
Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
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4
Remove from the heat and let cool completely.
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5
In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
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6
Scrape the mixture onto a piece of waxed paper.
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7
Using the paper as an aid, form the butter into a log and wrap well.
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8
Refrigerate until the butter is chilled and firm, at least 2 hours.
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9
Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
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10
Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
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11
Leave the coals heaped in the center of the grill.
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12
For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
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13
In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
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14
Season the steaks on both sides with the salt mixture.
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15
Lightly oil the grill rack.
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16
Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
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17
Turn the steaks and sear on the second side, about 2 minutes longer.
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18
Move the steaks to the perimeter of the grill, not over the coals, and cover.
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19
For a gas grill, transfer the steaks to the unlit burner and cover.
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20
Cook until the steaks are medium-rare, about 5 minutes longer.
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21
Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
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22
Serve the steaks on individual plates, topping each with a pat of shallot butter.
