Perfectly Grilled Steak with Garlic Herb Butter
Ingredients
- 2 steaks (1.5 inches thick)beef steak (ribeye, NY strip, or filet mignon)
- ·kosher salt
- ·black pepper
- 4 tablespoonsunsalted butter
- 4 clovesgarlic
- 2 sprigsfresh thyme
- 1 sprigfresh rosemary
Prep
- 01
Mince 4 cloves garlic.
- 02
Strip thyme leaves from 2 sprigs and finely chop. Strip rosemary leaves from 1 sprig and finely chop.
- 03
Mix softened butter with minced garlic, thyme, and rosemary. Season lightly with salt and pepper. Form into a log, wrap in plastic, and chill until firm (at least 15 minutes, or prepare ahead and freeze).
Method
- 01
Remove steaks from the refrigerator 30 minutes before grilling to bring them to room temperature.
- 02
Pat steaks dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
- 03
Preheat grill to high heat (450°F or hotter). Oil the grates well to prevent sticking.
- 04
Place steaks on the hot grill and cook for 4–5 minutes without moving them, until a golden crust forms.
- 05
Flip steaks and cook for another 4–5 minutes for medium-rare (internal temperature 130–135°F), or longer if you prefer medium to well-done.
- 06
Transfer steaks to a warm plate and let rest for 5 minutes.
- 07
Top each steak with a dollop of garlic herb butter and let it melt over the warm meat. Serve immediately.
Spice Tips
For deeper savory notes, add a small pinch of smoked paprika or a dash of Worcestershire sauce to the herb butter. A touch of lemon zest in the butter adds brightness without overpowering. Red pepper flakes work well if you enjoy a subtle heat.
Make the garlic herb butter ahead and freeze it; slice into pats and place on the hot steak just before serving. Don't skip the resting period—it allows juices to redistribute for a juicier, more tender bite. For best results, use a meat thermometer: 130–135°F for medium-rare, 135–145°F for medium, 145°F+ for well-done.