After perfecting how to grill steaks to the perfect temperature at home, and then topping them with this herb butter, my husband and I now prefer staying home eating this steak with a great bottle of Cabernet for our “date night”. Saturday nights at our house have become “steak night” and we prefer to eat this over many of the steakhouses we used to frequent. Often we will just have it with a nice Caesar or blue cheese wedge salad. Of course it also great with any typical steakhouse sides, such as mashed potatoes, creamed spinach, brussel sprouts etc.
TIPS: The herb butter can be made ahead of time and the leftover can be stored in the refrigerator, covered, up to 2 weeks. This butter is also a great topping for baked or grilled salmon, or for tossing into roasted vegetables such as green beans or carrots. You can grill the steaks to the temperature of your liking. Our family prefers medium rare. Just be sure to invest in a meat thermometer so you can be accurate. Also remember your steaks will increase 5-10 degrees internally while resting. Lastly, if you cannot grill, you can also broil your steaks, or sear them in a cast iron skillet followed by putting them in the oven at 350 degrees to finish cooking.
Grilled Steak with Herb Butter
Ingredients
- 2 NY Strip or Ribeye steaks 2-inches thick
- kosher salt and pepper
Herb Butter:
- 1 stick butter at room temperature
- 1 Tbsp each of fresh rosemary, chives, and thyme chopped
- 1 Tbsp fresh parsley (optional) chopped
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 large garlic clove minced
- 1 Tbsp shallots (optional) minced
Instructions
Make Herb Butter:
- In a small bowl mix all the ingredients in with the butter until well blended. Set aside to put on steaks after they are grilled.
- Make ahead: Herb butter can be refrigerated for up to 2 weeks. Alternatively you can make the butter, roll it into a log the size of a stick of butter and wrap in wax paper and then plastic wrap, and freeze up to 4 months.
Grill the Steaks:
- Take steaks out of refrigerator at least 30 minutes before cooking to bring closer to room temperature. Heat grill on high for 15 minutes.
- Season both sides of steaks generously with salt and pepper.
- Sear steaks on one side until well browned, about 2-3 minutes. Flip and sear opposite side until also very well seared and browned, about 2-3 minutes, watching for any flames below, moving around to prevent scorching if necessary. Flip occasionally until internal temperature is 90 degrees. Turn off burners on one side of grill and move steaks to that side to finish cooking over indirect heat, closing lid, but still flip them occasionally to prevent one side cooking more than the other. Cook until the internal temperature is about 120 degrees for medium rare. Remove steaks from grill and set on a plate.
- Top each steak with about 1 Tbsp of herb butter (a big dollop). Cover steaks with tinfoil and let rest undisturbed for 10-15 minutes. Remove foil and slice the steaks into 1 inch slices to serve.
- Enjoy!