Few meals satisfy like a good steak. And few things will ruin a good steak quicker than an over-the-top, heavy sauce. That's why it's best to take your steaks simply grilled when eating out, lest you end up eating 2 days' worth of saturated fat. We'll give you steak and a slab of spiked butter for a quarter of the cost and over 500 less calories than that of a similar dish you would order at Outback Steakhouse. Eating in looks good on you, so go ahead and dig on into this grilled steak recipe!

Nutrition: 390 calories, 26 g fat (7 g saturated), 710 mg sodium

Serves 4

You'll Need

1 cup dry red wine
1 shallot, minced
4 Tbsp butter, softened
1 tsp chopped fresh rosemary
Black pepper to taste
Salt to taste
4 steaks (flank, sirloin, skirt, or filet; 6 oz each)

How to Make It

Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 tablespoons (it will have a thick, syrupy consistency).
Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper.
Once fully incorporated, spoon the butter onto a large piece of plastic wrap.
Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
Preheat a grill, stovetop grill pan, or cast-iron skillet. Season the steaks with salt and pepper and cook until medium-rare (about 8 minutes total for skirt and flank and 10 to 12 minutes for the sirloin and filet).
Remove the steaks and slice a coin of the butter over the top of each.

Eat This Tip

Making Flavored Butter:

Having flavored butter on hand means you have sauce in a second. Here you can learn the technique here for a potent flavor vehicle and get some ideas for great flavors!

Step 1: Mix softened butter with flavor add-ons.
Step 2: Place in the center of a piece of plastic wrap.
Step 3: Twist the edges to form a uniform log

Flavored Butter Ideas: