Description
This recipe delivers the perfect grilled steak infused with a flavorful homemade herb butter. Featuring a robust steak seasoning blend of rock salt, black peppercorns, garlic, onion, fennel seeds, and red chili flakes, the steak is seared to perfection over high heat and finished over indirect heat for ideal doneness. Paired with a whipped herb butter made from fresh rosemary, thyme, parsley, garlic, and salted butter, it offers a deliciously savory and aromatic finish that's easy to prepare and perfect for any grilling occasion.
Ingredients
Steak
- 2, 1 lb bone-in strip steaks, cut 1-1/2" thick or steak of choice
- Vegetable oil, for rubbing
Steak Seasoning
- 3/4 Tablespoon rock salt
- 1-1/2 teaspoons whole black peppercorns
- 1/2 teaspoon dried minced garlic
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon red chili pepper flakes
Herb Butter
- 1 stick (1/2 cup) salted butter, softened to room temperature
- Steak seasoning (from above)
- 1 Tablespoon finely minced fresh rosemary
- 1 Tablespoon finely minced fresh thyme
- 2 Tablespoons chopped parsley
- 1 garlic clove, pressed or minced
Instructions
- Prepare Steak Seasoning: Add all steak seasoning ingredients (rock salt, black peppercorns, dried garlic, dried onion, fennel seeds, and red chili flakes) to a mortar and pestle and coarsely grind until combined. Alternatively, place the ingredients in a heavy-duty Ziplock bag, remove air, and crush using a meat pounder, rolling pin, or heavy skillet until evenly crushed.
- Make Herb Butter: In a bowl, combine softened salted butter with the prepared steak seasoning, finely minced rosemary, thyme, parsley, and pressed garlic. Stir together thoroughly with a fork until well mixed. Scoop the mixture onto a sheet of plastic wrap and shape into a thick log. Refrigerate until firm, or freeze for 20-30 minutes to speed the process. Herb butter can be made ahead of time.
- Prepare Steaks: Trim excess large fat pieces from the steaks to prevent flare-ups on the grill. Pat steaks dry thoroughly with paper towels. Rub a thin layer of vegetable oil on both sides of each steak. Generously season both sides with the prepared steak seasoning, pressing gently so it adheres well, using most or all of the seasoning blend.
- Heat Grill: Light 2/3 or 1/2 of your grill burners (e.g., 2 out of 3 burners or 1 out of 2 burners) and heat on high for 10-15 minutes, until the grill reaches 500°F (260°C).
- Sear the Steaks: Place the steaks directly over the lit burners (direct heat) and sear each side for about 1-1/2 minutes with the grill lid closed between flips. Adjust searing time proportionally if your steaks are thicker or thinner than the 1-1/2" thickness mentioned.
- Finish Cooking: Move the steaks to the unlit portion of the grill (indirect heat) and continue cooking with the lid closed for 7-10 minutes to reach medium doneness or until the preferred doneness is achieved.
- Rest and Serve: Remove steaks from the grill and place on a platter. Let them rest for at least 15 minutes to allow juices to redistribute. Slice herb butter and top each steak before serving for a rich, aromatic finish.
Notes
- Use a meat thermometer to check doneness if desired: 135°F for medium-rare, 145°F medium, 155°F medium-well.
- Herb butter can be prepared a day ahead and kept refrigerated or frozen for convenience.
- Adjust grill temperature and cooking times based on steak thickness and grill type.
- Allowing steaks to come to room temperature before grilling ensures even cooking.
- Substitute fresh herbs in the butter with dried if unavailable, but reduce quantities as dried herbs are more concentrated.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American