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Perfect Grilled Steak with Herb Butter
Perfect Grilled Steak with Herb Butter features a homemade steak seasoning and buttery herb finish. This easy sizzling grilled steak recipe is mouthwatering!
Servings 4
Calories 723kcal
Ingredients
- 2, 1 lb bone-in strip steaks cut 1-1/2" thick or your steak of choice
- 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:
- steak seasoning see above
- 1 stick (1/2 cup) salted butter 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
Instructions
For the Steak Seasoning:
- Add the ingredients to a mortar and pestle then coarsely grind. Alternatively you can use a spice grinder, or add the ingredients into a heavy duty Ziplock bag, squeeze the air out, then crush with a meat pounder, rolling pin, or heavy bottomed skillet.
For the Herb Butter:
- Add the ingredients to a bowl then mash with a fork to combine. Scoop the herb butter onto a sheet of plastic wrap then shape it into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes). Can be made up to 3 days ahead of time.
For the steaks:
- Trim your steaks of any big pieces of fat to avoid flare ups on the grill then pat them very dry with a paper towel. Rub each side with oil then season generously with the steak seasoning, pressing it into steaks so it adheres - you should use most if not all of the seasoning. Set the steaks aside.
- Heat 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners, depending on how many burners you have) on high with lid down for 10-15 minutes, or until the grill reaches an internal temperature of 500 degrees. Add the steaks to the lit side then sear on each side until grill marks appear, 1-1/2 minutes, adjusting the time if your steaks are bigger or smaller than 1lb cut 1-1/2" thick. Keep the lid closed between flipping.
- Transfer the steaks to the unlit portion of grill then continue grilling for 7-10 minutes with the lid closed for medium doneness, or until they've reached your preferred level of doneness (see notes section below). Remove steaks to a platter then let them rest for at least 15 minutes. Top with sliced herb butter then serve.
Video
Notes
- If you're using a charcoal grill, move the hot coals to one half of the grill after pre-heating.
- Steak Temperatures for Doneness:
- Rare (cool red center): 125 degrees
- Medium rare (warm red center): 135 degrees
- Medium (warm pink center): 145 degrees
- Medium well (slightly pink center): 150 degrees
- Well done (little or no pink): 160 degrees
Nutrition
Calories: 723kcal | Carbohydrates: 3g | Protein: 47g | Fat: 57g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 1611mg | Potassium: 785mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1000IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 4mg