Grilled Steak with Compound Butter
Make juicy grilled steaks at home with incredible compound butter! These steaks are tender, flavorful and so delicious!
Ingredients
COMPOUND BUTTER INGREDIENTS
- 8 tablespoons unsalted butter softened
- ½ tablespoon rosemary, minced
- ½ tablespoon thyme, minced
- ½ tablespoon parsley, minced
- 1 small shallot peeled and minced
- 1 pinch salt
STEAK INGREDIENTS
- 4 ribeye or New York strip steaks 1 1/4 inch to 1 1/2 inch thick
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
COMPOUND BUTTER DIRECTIONS
- Mix ingredients: In a small bowl, add 8 tablespoons softened butter, ½ tablespoon rosemary, ½ tablespoon thyme, ½ tablespoon parsley, 1 minced shallot, and a pinch of salt.
- Combine: Use a fork to mash and mix the herbs and shallot into the butter until well combined, creamy, and smooth.
- Shape & chill: Scrape the butter mixture onto a piece of parchment paper or plastic wrap. Roll into a log shape, twist the ends to seal, and refrigerate until firm.
STEAK DIRECTIONS
- Preheat the grill: Set your grill to 450–500°F and preheat with the lid closed for 10–15 minutes.
- Prepare the grates: Brush the grill grates with a thin layer of oil to prevent sticking.
- Season the steaks: Pat steaks dry with paper towels. Generously season both sides of each steak with sea salt and freshly ground black pepper.
- Sear the steaks: Place the steaks on the hottest part of the grill. Grill uncovered for 2–3 minutes per side to get a good sear.
- Finish cooking: Lower the heat to 400°F (or move steaks to indirect heat) and continue cooking until the steaks reach your desired doneness (see chart above). Use a meat thermometer for accuracy.
- Rest the steaks: Remove from grill and let rest for 5–10 minutes to retain juices.
- Serve with compound butter: Slice the chilled compound butter and place one slice on top of each hot steak just before serving. The butter will melt and create a flavorful finish.