Grilled Steak with Herb Butter
This grilled steak recipe gives you the perfect crust and juicy, tender meat every time, thanks to a homemade dry rub, a garlic herb butter finish, and the two-burner method.
Ingredients
- 2 1/2" thick bone in steaks , or your favorite cut of steak
- 2 teaspoons oil
Steak Rub
- 3 Tablespoons salt
- 1 Tablespoon ground black pepper
- 2 Tablespoons brown sugar
- 1 ½ teaspoons paprika
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon corn starch
Herb Butter
- ½ cup unsalted butter , softened
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 Tablespoon freshly chopped rosemary
- 1 Tablespoon freshly chopped parsley
Instructions
- Make steak rub: In a small bowl, combine 3 Tablespoons salt, 2 Tablespoons brown sugar, 1 Tablespoon pepper, 1 1/2 teaspoons paprika, 1 1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 3/4 teaspoon corn starch. Mix well.
- Make herb butter: In a medium sized bowl, combine 1/2 cup butter, 2 teaspoons minced garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 Tablespoon chopped rosemary and 1 Tablespoon chopped parsley. Use a hand mixer and mix 1 - 2 minutes, or until nice and fluffy. Place butter on a piece of plastic wrap and roll into a log. Chill in the refrigerator until ready to use.
- Trim and season steaks: Trim off any large pieces of fat from the steaks and pat dry with a paper towel. Rub 1 teaspoon oil on each steak, covering both sides. Rub 2 Tablespoons of the dry rub onto each steak, also covering both sides. Press the rub gently on the steak so it sticks to the meat.
- Grill: Preheat 1/2 of your grill to 500°F, and leave the other half off. Add steaks to the hot portion of the grill and sear each side for 1 1/2 minutes on each side, closing the lid of the barbecue while cooking. Move steaks to the other half of the grill and cook with the lid closed for an addition 7 minutes.
- Let rest: Remove steaks from grill and allow the steaks to rest on a platter for 15 minutes. Top with herb butter and serve.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat without drying it out, warm in a skillet over low heat with a splash of beef broth, or wrap it in foil and heat in a 250°F oven until just warmed through.
Nutrition
Calories: 497kcal, Carbohydrates: 10g, Protein: 24g, Fat: 41g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 5602mg, Potassium: 400mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1426IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
