Ben and I were lounging on the back deck after Lincoln went to bed a few nights ago, cold drinks in hand, enjoying the quiet summer evening. As I stretched out those last satisfying sips of Smith and Forge hard apple cider (umm, so good and not that sweet!) 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, plus a big, juicy steak. Perfect Grilled Steak with Herb Butter, to be specific!
Thick-cut steaks are rubbed with a generous layer of homemade steak seasoning then seared quickly on both sides to develop a sizzling, flavor-packed crust. After a quick rest, they’re smothered with a compound herb butter which is fancy talk for butter mixed with fresh herbs, garlic, and 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 this epic grilled steak, though we’ll be enjoying this recipe all summer long for many years to come. Honestly I’m not sure I can ever eat steak without herb butter again.
Sizzling steaks on the grill, fresh herb butter, grilled sweet corn on the side – this is the kickoff to summer I’ve been waiting for!
Step 1: Make the Steak Seasoning
Start by making the homemade steak seasoning. Trust me – this homemade version is light years better than anything you have pre-mixed in your cupboard! 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 with a meat mallet, rolling pin, or heavy bottomed skillet.
If you don’t want to go through the trouble, YES, 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!
Step 2: Make the Herb Butter
Next make the Herb Butter. To a bowl add 1 stick (1/2 cup) salted butter that’s been softened to room temperature, 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.)
Step 3: Prep the Steaks
For these photos I used 2, 1lb Bone-In Kansas City Strip Steaks cut 1-1/2″ thick but you could use whatever steak cut you like best. Ribeyes would be a treat! Pat the steaks very dry with a paper towel then drizzle both sides with a small amount of vegetable oil, and rub both sides with a generous pinch of steak seasoning. Don’t be afraid to add a lot – this is a TON of meat!
Step 4: Grill the Steaks
The best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a super high and hot flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat. Here’s how you do that:
- Turn 1/2 to 2/3 of the burners on your grill to high (if you have 2 burners, light 1 – if you have 3 burners, light 2) then let the grill preheat for at least 10 minutes. I let my grill get up to at least 500 degrees. If you have a charcoal grill, heat your coals then move them to one side of the grill when they’re screaming hot.
- 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 ~7 minutes to reach medium.
- Tip: KEEP THE LID DOWN when you are searing and cooking so you don’t lose all the heat you’ve worked to build up!
Let the steaks rest on a platter for at least five minutes, then top them with big fat slices of herb butter.
Juicy grilled steak perfection!! That salty-seasoned crust and compound herb butter are mind meltingly-delicious. Your quest for the perfect steak ends right here. Enjoy, enjoy!
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Perfect Grilled Steak
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.