Grilled Steak with Garlic Butter
Few dishes capture the essence of indulgence like a perfectly grilled steak. Juicy, tender, and smoky from the grill, steak is already a treat—but when you add a luxurious garlic butter topping, it transforms into something extraordinary. The butter melts into the hot steak, infusing it with rich flavor, while garlic and herbs enhance the natural beefiness.
This recipe is perfect for special occasions, backyard barbecues, or even a weekend dinner when you want something restaurant-quality at home. The key is choosing the right cut of steak, seasoning it well, grilling it to the proper doneness, and finishing with a silky garlic herb butter.
Ingredients (Serves 4)
For the Steaks
- 4 ribeye or New York strip steaks (about 10 oz each, 1–1½ inches thick)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika (optional, for extra flavor)
For the Garlic Butter
- ½ cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh rosemary, finely minced
- 1 tsp lemon juice
- Pinch of salt and pepper
For Serving
Extra fresh herbs (optional)
Roasted vegetables, mashed potatoes, or salad on the side
How to Make Grilled Steak with Garlic Butter
Step 1: Prepare the Garlic Butter
In a bowl, combine softened butter, minced garlic, parsley, chives, rosemary, lemon juice, salt, and pepper.
Mix until smooth and well combined.
Place mixture on a sheet of parchment paper, roll into a log, and refrigerate until firm.
(This can be made a day in advance.)
Step 2: Season the Steaks
Pat steaks dry with paper towels to remove moisture.
Rub both sides lightly with olive oil.
Season generously with salt, black pepper, and smoked paprika.
Let steaks rest at room temperature for 30 minutes before grilling.
Step 3: Grill the Steaks
Preheat grill to high heat (about 450–500°F / 230–260°C).
Place steaks on grill and sear for 2–3 minutes per side to develop a crust.
Move steaks to indirect heat and continue cooking until desired doneness (see guide below).
Grilling Doneness Guide (using instant-read thermometer):
Rare: 120–125°F (49–52°C), about 6–7 minutes total
Medium-rare: 130–135°F (54–57°C), about 8–10 minutes total
Medium: 140–145°F (60–63°C), about 10–12 minutes total
Medium-well: 150–155°F (65–68°C)
Well-done: 160°F+ (71°C)
Step 4: Rest and Top with Garlic Butter
Remove steaks from the grill and rest for 5 minutes to let juices redistribute.
Slice garlic butter into thick coins and place on top of hot steaks.
The butter will melt into the meat, creating a rich, flavorful sauce.
Step 5: Serve
Serve steaks with roasted potatoes, grilled asparagus, or a crisp garden salad.
Spoon extra melted garlic butter over the steak just before serving for maximum flavor.
Chef’s Notes & Tips
Best steak cuts: Ribeye (for marbling and tenderness) or New York strip (leaner, with great flavor). Filet mignon also works well for a more delicate option.
Let steak rest: This ensures juices stay in the meat rather than spilling out when sliced.
Garlic butter variations: Add crushed red pepper for heat, blue cheese for richness, or swap parsley for cilantro for a twist.
Cast iron option: If you don’t have a grill, sear steaks in a cast iron skillet with a splash of oil, then finish with garlic butter.
Wine pairing: A bold red wine like Cabernet Sauvignon, Malbec, or Syrah complements the richness of the steak.
Nutrition Information (Per Serving, Approximate)
- Calories: 620 kcal
- Protein: 46 g
- Carbohydrates: 2 g
- Fat: 48 g
- Fiber: 0 g
- Sodium: 680 mg
- Cholesterol: 165 mg
(Values vary depending on cut of steak and amount of butter used.)
FAQs About Grilled Steak with Garlic Butter
- What’s the best cut of steak for grilling?
Ribeye and strip steak are excellent choices because they balance tenderness and flavor. Filet mignon is tender but lean, while sirloin is more budget-friendly.
- How do I know when my steak is done without a thermometer?
You can use the finger test method (comparing steak firmness to parts of your hand), but for accuracy, a meat thermometer is recommended.
- Can I make the garlic butter ahead of time?
Yes. Garlic butter can be made up to a week in advance and stored in the fridge, or frozen for up to 3 months.
- How do I prevent steak from sticking to the grill?
Preheat grill properly, oil the grates lightly, and don’t move the steak too soon after placing it—it will release naturally once a crust forms.
- What sides go best with steak?
Classic sides include baked potatoes, mashed potatoes, roasted veggies, sautéed mushrooms, Caesar salad, or garlic bread.
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