Grilled Steak with Hot Sauce Butter

by Chef Tony Merola


  • 4 filet mignon steaks (or any steak of your choice)
  • ½ cup butter
  • 2 teaspoons garlic powder
  • 4 garlic cloves, minced
  • 1 tbsp fresh chopped cilantro
  • salt and pepper (to taste)
  • 1/4 tsp Doctor’s Hot Sauce or to taste


Doctors Hot Sauce Butter:
Put the butter in a bowl and leave at room temperature until it is soft enough to work. Add the garlic powder, minced garlic, cilantro, and Doctor's Hot Sauce. Combine throughly.
Using a spatula, scrap the butter mixture on to a square of plastic wrap. Shape into a log, roll the mixture up in the plastic, and then twist the ends. Refrigerate until firm. When ready to use, remove from wrap, and slice into rounds.
Take your steaks out of the fridge and place on a plate. Sprinkle them with salt & pepper and let sit for about 30 minutes on the counter so that they can come up to room temperature.
Spray your grill grates with cooking spray. Preheat the grill to medium heat.
Put your steaks on the grill and let cook for about 5-10 minutes per side or until steaks reach your desired doneness.
When your steaks are done put them on a warm plate and place a slice of hot sauce butter on top of the steaks and allow them to "rest" for 3 minutes before serving.
“Use a thermometer to tell you when you're done cooking”
 120°F = Rare
 130°F = Medium Rare
 140°F = Medium
 150°F = Medium Well
 160°F = Well Done