Steak Jeannot

My uncle Jeannot (Johnny in French) made this fantastic, elegant, yet simple dish of grilled London Broil steak over tarragon butter jus for our 5th wedding anniversary, and I have been making it ever since.
1-1/2 lb London Broil steak
3 Tbsp butter, cut into 6 thin pads
1 Tbsp tarragon, minced (I used dried here)

Heat grill to high. Season stake generously with kosher salt and freshly ground black pepper on both sides.

Lay butter on a serving platter and top with tarragon.

Grill steak about 4-5 minutes on each side, just until the steak is medium-rare.

Remove steak from grill and place hot onto the butter in the serving platter.

Cover with aluminum foil and allow to rest 5-8 minutes. Remove steak to a cutting board and slice on the bias. Return the slices and all accumulated juices to the serving platter. Serve steak slices with tarragon jus.

Serves 4.