Grilled Steak
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4 (8-ounce) beef top sirloin or New York steaks
3 tablespoons vegetable oil
1/2-1 ounce Montreal steak seasoning
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon shallots, minced
1/2 teaspoon garlic, minced
2 teaspoons parsley, minced

Stir together the butter, minced shallots, garlic and parsley.
Season with salt and freshly ground black pepper to taste and scrape
onto a piece of parchment or wax pepper. Roll into a small cylinder
and chill in refrigerator or freezer.

Put the oil and steak spice in a shallow pan, and dip the steaks
well on both sides to coat with seasonings. Prepare an outdoor grill
for high heat and lightly oil the grate. When fire is hot, grill
steaks over high heat to desired doneness, turning once or twice as
needed. Remove to a platter and let rest for 5 minutes before
serving. In the meantime, unwrap the chilled butter and slice into
rounds. Lay 1-2 rounds on each warm steak and serve immediately.