Chicago Steak with Steakhouse Butter

This simple steak butter features the Fleur de Sel and Kampot Pepper and it takes your favorite grilled steak from ordinary to extra-ordinary when you mix in grainy Dijon mustard and Worcestershire sauce.

Be sure to make the Steakhouse Butter at least two hours before you grill the steaks so that it can set up in the refrigerator before topping the steak.


Grilling Method: Combo/Medium Heat

4          Bone-in strip steaks, at least 1-inch thick

Extra-Virgin Olive oil

The Seasoned Pantry Fleur de Sel and Kampot Pepper

            Parsley, chopped for garnish


  1. Five minutes before grilling, wrap meat in paper towels to get rid of excess moisture.
  2. Using the Bamboozle Prep ‘n Serve, bring everything to the grill.
  3. Just before grilling, brush both sides of the steaks with EVOO and season with The Seasoned Pantry Fleur de Sel and Kampot Pepper Seasoning.
  4. Place steaks directly over Medium High heat for about 5 minutes. Turn steak and continue cooking for about 5 more minutes for medium rare.
  5. Remove the steaks from the grill and allow to rest at least 5 minutes but no longer than 10 before serving.
  6. Cut the cold Steakhouse Butter into four generous slices. Place one slice of butter on each steak while it rests so it will melt as the steak rests. 
  7. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.


Steakhouse Butter

This recipe will make more than you need but if it is well-wrapped, it will keep in the freezer for a month and the refrigerator up to a week.


2          sticks unsalted butter, softened

1          tablespoon The Seasoned Pantry Fleur de Sel and Kampot Pepper

½         teaspoon Worcestershire sauce

½         teaspoon Grainy Dijon mustard


  1. Combine butter, seasoning, Worcestershire and mustard. Mix well.
  2. On a piece of plastic wrap or parchment paper, drop butter in spoonfuls to form a log.
  3. Roll butter in plastic wrap and smooth out to form a round log.
  4. Refrigerate until hard and easy to cut into pieces.



  Recipes by Elizabeth Karmel

Elizabeth Karmel is a grilling and barbecue expert, Southern chef, writer and author of four grilling and barbecue cookbooks, and the founder of and What’s 4 Dinner.