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Perfect Grilled Steak with Herb Butter

Yields1 Serving

 2 lbs bone-in strip steaks cut 1-1/2" thick (or your steak of choice)
 1 Grapeseed or vegetable oil
Steak Seasoning
 ¾ tbsp Rock salt
 5 ½ tsp Whole black peppercorns
 12 tsp Dried minced onion
 ¼ tsp Fennel seeds
  tsp Red chili pepper flakes
Herb Butter
 Steak seasoning
 1 tbsp Finely minced fresh rosemary
 1 tbsp Finely minced fresh thyme
 2 tbsp Chopped parsley
 1 Garlic clove, pressed or minced
 1 cup Stick salted butter (1/2 cup,) softened to room temperature
Steak Seasoning
1

Add ingredients to a mortar and pestle then coarsely grind. Alternatively, add ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush ingredients with a meat pounder, rolling pin, or heavy bottomed skillet.

Herb Butter
2

Add ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap wrap then shape into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes.) Can be done ahead of time.

Steaks
3

Trim steaks of any big hunks of fat to avoid flare ups on the grill then pat dry with a paper towel. Drizzle each side lightly with oil then season generously with the steak seasoning and rub into steaks - you should use most if not all of the seasoning.

4

Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners) then heat on high for 10-15 minutes. Add steaks then sear on each side for 1-1/2 minutes (adjust accordingly if your steaks are bigger or smaller than 1lb cut 1-1/2" thick,) keeping the lid closed when not flipping. Transfer steaks to unlit portion of grill then continue cooking for 7-10 minutes with the lid closed for medium, or until they've reached your preferred level of doneness. Remove steaks to a platter then let rest for at least 5 minutes. Top with herb butter slices then serve.

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