To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside.
To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
Heat an outdoor grill, a grill pan, or the broiler on high.
Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil.
Grill the steaks to your desired doneness (see Cook's Note), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
Place one hot steak on top of each plate of the seasoned tomatoes and serve.
Because of the variety of steak cuts and thicknesses, it's hard to dictate exactly how long it will take you to cook your steak. Don't be afraid to use a meat thermometer to get an accurate temperature reading on your steak. Otherwise, keep in mind that the more give the steak has when you poke it with your finger, the less cooked it is. For a steak that is about 1 1/2 inches, you'll need about 12 minutes' cooking time--6 minutes for each side--to achieve medium-rare.
"The Chef Next Door: A Pro Chef's Recipes for Fun, Fearless Home Cooking" by Amanda Freitag © William Morrow 2015. Provided courtesy of Amanda Freitag. All rights reserved.
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