Fried steak with wine butter

Ingredients:

• 8 tbsp unsalted butter, softened
• 3 cloves garlic, crushed
• 1 shallot, chopped
• 1 tsp crushed coriander seeds
• 0.5 tsp black peppercorns, crushed
• 0.5 cups ruby ​​port wine
• 0.5 cups red wine
• 2 tsp red wine vinegar
• 2 tbsp chopped fresh flat-leaf parsley
• 1.5 tsp coarse salt + more to taste
• Vegetable oil, for grilling
• 4 New York steaks weighing 280-340 g each, approximately 3 cm thick.

Preparation:

1. In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the garlic and shallots and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Remove the pan from the heat and pour in the port and wine. Return the pan to the heat and, if cooking on a gas stove, tilt the pan to ignite the alcohol. If using an electric stove, simply continue cooking. Bring to a boil, reduce the heat, and simmer at a low simmer until syrupy, 20-25 minutes. Set aside and let cool.
2. In a medium bowl, beat the remaining butter with a mixer or whisk until smooth and fluffy. Add the reduced wine sauce, vinegar, parsley, and 1.5 teaspoons of salt and beat until smooth.
3. Lay a 30cm-long piece of plastic wrap on a work surface. Place the butter on the wrap, about 5cm from the edge closest to you. Fold the bottom edge of the wrap over the butter and roll it up to form a 2.5cm-wide log. Twist the ends of the wrap in opposite directions (like a candy bar) and refrigerate until completely set.
4. Preheat an outdoor grill to high heat.
5. Lightly oil the grill grate. Season the steaks on both sides with salt and black pepper. Grill for 3-5 minutes, turning once, until an instant-read thermometer inserted into the grill registers 125°F (48°C) to 122°F (50°C) for rare; 131°F (52°C to 135°F) for medium; and 133°F (54°C to 135°F) for medium.
6. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak with a 2cm-thick slice of wine butter.
   
   Note
   
   Leftover wine butter can be frozen and served with lamb and pork.