Perfect Grilled Steak with Herb Butter features a homemade dry rub and melty herb butter finish. This easy grilled steak recipe is absolutely mouthwatering!
A couple nights ago Ben and I were out lounging on the back deck after Lincoln went to bed, cold drinks in hand, enjoying the quiet summer evening.
Ok to be honest I all but forced him to sit there with me in the 90% humidity while finishing my beverage as he sat on the edge of the seat tapping his foot and all but checking an imaginary watch. What can I say, the man loves his AC.
Anyway, as I stretched out those last satisfying sips of Smith and Forge hard apple cider (umm, so good and not that sweet!) while staring at my sweaty sweetie, I suddenly realized that Father’s Day is this weekend! Am I the only one saying, who, wha, HOW? I keep waiting for some big kick off to the summer season to happen, but it’s definitely arrived and with it comes a day to celebrate our dudes.
What do you want for Father’s Day?! I asked him.
Nothing. Ben’s an attention dodger like that. Seriously, nothing!
Well he’s not getting away that easy. A craft from Lincoln is likely in the cards, and by craft I mean one line of blue crayon scratched onto a piece of paper (I tell you what, that child has no interest in coloring!) and a feast from yours truly.
STEAK, to be specific. Juicy, medium-rare Perfect Grilled Steak with Herb Butter made with rich and creamy Challenge Butter, whom this recipe is sponsored by. BLAMMO!
It took a couple of attempts to get to this perfect grilled steak recipe. First I tried grilling steaks while basting them with fresh herbs tied to the end of a wooden spoon dipped in butter. Yes, that’s right. Herbs tied to the end of a wooden spoon. Looked cool (ok looked…insane,) but the steaks had no herb flavor and well, butter and open flames don’t mix well. RIP knuckle hairs.
I went back to the drawing board and came up with Perfect Grilled Steak with Herb Butter. Whoever you make this for – your husband, Dad, heck – yourself – is going to flip! Thick-cut steaks are rubbed with a generous layer of homemade seasoning then seared quickly on both sides to develop a deep, sizzling crust. The steaks are finished on the grill then, after a quick rest, are smothered with a compound herb butter which is just fancy talk for butter mixed with fresh herbs, garlic, and a big pinch of the homemade steak seasoning. You are going to want to put this butter on EVERYTHING!!!
I don’t know a meat-eating man in his right mind who’d turn down grilled steak – perfect grilled steak for that matter – so this recipe would be great to bust out for Father’s Day. That said, do yourself a favor and enjoy it all summer along. I’m not sure I can ever eat steak without herb butter again is all I’m saying.
Maybe this was the summer kickoff I’ve been waiting for. Sizzling steaks on the grill, the taste of fresh herb butter, grilled sweet corn on the side – mmm, mmm, mm. Perfection!
Start by making the homemade steak seasoning. This is the same blend I used on the steaks for my Surf and Turf for Two. The recipe is based off the one a local butcher near my in-law’s house uses and it’s unbelievable. All you do is add 3/4 Tablespoons rock salt, 1-1/2 teaspoons black peppercorns, 1/2 teaspoon each minced dried garlic and onion, 1/4 teaspoon fennel seeds, and 1/8 teaspoon red chili pepper flakes to a mortar then grind it up with the pestle.
If you don’t have a mortar and pestle, add the ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush them with a meat mallet, rolling pin, or heavy bottomed skillet.
If you don’t want to go through the trouble, you can use your favorite pre-made steak seasoning, but I am telling you – once you try this rub you will never go back to store-bought!
Next make the Herb Butter. As I mentioned this post is sponsored by Challenge Butter who makes a bunch of products including salted butter which is 100% real cream butter, with nothing artificial. It’s rich and decadent and I absolutely adore it!
You’ll need 1 stick (1/2 cup) salted Challenge Butter at room temperature. Add it to a bowl with 1 Tablespoon each finely minced rosemary and thyme, 2 Tablespoons chopped parsley, 1 pressed or minced garlic clove, and a big pinch of the homemade steak seasoning. That last addition is what totally makes the butter.
Mix to combine then scoop the butter onto a sheet of plastic wrap. Shape it into a log then refrigerate until solid (you could freeze for 20-30 minutes, too.)
Next we turn to zee steaks! I used 2, 1lb Bone-In Kansas City Strip Steaks cut 1-1/2″ thick but you could use whatever you like best. Ribeyes would be a treat. Pat the steaks dry with a paper towel then drizzle both sides with a small amount of grapeseed or vegetable oil, and rub both sides with seasoning. Don’t be afraid to add a really thick layer – you’ll use most if not all of the seasoning.
For perfect steaks we’re going to sear them over an open flame to get those gorgeous grill marks then move them over to an unlit portion of the grill to finish cooking all the way through via indirect heat. This is how you get a nice crust on the steaks but keep them buttery and juicy on the inside.
Start by lighting one half to two thirds of the burners on your grill then heat on high for at least 10 minutes (I let my grill get up to at least 500 degrees.) So if you have three burners on your grill, heat two on one side and keep the third unlit. If you have two burners, just light one. If you’re using a charcoal grill, move the hot coals to one side of the grill after heating.
Add the steaks to the lit portion of the grill then sear for 1-1/2 minutes on each side (if your steaks are thicker or thinner than 1-1/2″, adjust accordingly.) Move the steaks over to the unlit portion of the grill then continue cooking until they’ve reached your preferred level of doneness. My 1-1/2″ thick steaks took about 7 minutes to reach medium. Make sure you keep the lid down when you’re cooking too. The commercials of men gathered around an open grill drinking beer and flipping burgers crack me up. Keep the lid down!
Let the steaks rest on a platter for at least five minutes, then top them with big fat slices of herb butter.
Pair the steaks with fresh grilled sweet corn and tomato kabobs, then dig in to steak perfection!
Perfect Grilled Steak with Herb Butter
Perfect Grilled Steak with Herb Butter features a homemade dry rub and melty herb butter finish. Absolutely mouthwatering!
- 2, 1lb bone-in strip steaks cut 1-1/2" thick (or your steak of choice)
- grapeseed or vegetable oil
- For the Steak Seasoning:
- 3/4 Tablespoon rock salt
- 1-1/2 teaspoons whole black peppercorns
- 1/2 teaspoon dried minced garlic
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon red chili pepper flakes
- For the Herb Butter:
- Big pinch steak seasoning
- 1 stick salted butter (1/2 cup,) softened to room temperature
- 1 Tablespoon finely minced fresh rosemary
- 1 Tablespoon finely minced fresh thyme
- 2 Tablespoons chopped parsley
- 1 garlic clove, pressed or minced
- For the Steak Seasoning: 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.
- For the Herb Butter: 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.
- For the steaks: 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.
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
That salty-seasoned crust and compound herb butter are mind meltingly-delicious. Your quest for the perfect steak ends right here! Enjoy, enjoy!