Grilled Steak with Garlic Herb Butter
Grilled steak with garlic herb butter is one of those dinners that doesn’t need much fuss. A hot grill, simple seasoning and a spoonful of buttery garlic and herbs are really all a good steak needs.
The garlic herb butter melts over the hot steak while it rests, giving every slice a little extra richness.
Why You’ll Love This Recipe
- Simple ingredients
- Beautiful charred crust
- Juicy and tender inside
- Ready in about 30 minutes
Ingredient Notes
Striploin steak: Look for steaks about 1¼–1½ inches thick so they develop a good crust without overcooking inside.
Oil: Avocado oil works especially well for high-heat grilling, but olive oil can also be used.
Fresh herbs: Parsley and thyme keep the butter fresh and savory without overpowering the steak.
How to Make Grilled Steak with Garlic Herb Butter
Prepare the Steaks: Remove the steaks from the refrigerator about 30 minutes before grilling. Pat them very dry with paper towel — a dry surface helps create a better sear. Rub lightly with oil and season both sides with salt, pepper and garlic powder.
Make the Garlic Herb Butter: Mix the softened butter with garlic, parsley, thyme, salt and pepper. Set aside while the grill heats.
Preheat the Grill: Heat the grill to high, about 450–500°F / 230–260°C. Clean the grates and lightly oil them before adding the steaks.
Grill the Steaks: Place the steaks over direct heat and grill without moving them for about 4–5 minutes. Flip and grill for another 3–5 minutes, depending on thickness and desired doneness. For medium-rare, remove the steaks around 130–135°F / 54–57°C; for medium, aim for 140–145°F / 60–63°C.
Add the Butter and Rest: Transfer the steaks to a plate and immediately top with garlic herb butter. Let them rest for 5–10 minutes before slicing so the juices stay in the meat.
Serve: Slice across the grain and spoon any melted herb butter from the plate over the steak before serving.
Tips
- Thick steaks are easier to grill without overcooking.
- Don’t keep moving the steak around — leaving it alone helps develop those deep grill marks.
- A meat thermometer is the easiest way to get the doneness you want.
- Remember that the internal temperature will continue to rise slightly while the steak rests.
Grilled Steak with Garlic Herb Butter
Course: Main DishesDifficulty: Easy4
servings10
minutes10
minutes450
kcal10
minutes30
minutesJuicy grilled striploin steak with a deeply seared crust and simple garlic herb butter melting over the top.
Ingredients
For the steak
2 striploin steaks, 10–12 oz / 285–340 g each, about 1 1/4–1 1/2 inches thick
1 tbsp avocado oil or olive oil
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp garlic powder
For the garlic herb butter
3 tbsp unsalted butter, softened
1 garlic clove, finely grated or minced
1 tbsp finely chopped fresh parsley
1 tsp fresh thyme leaves
1/4 tsp salt
Pinch of black pepper
Directions
- Prepare the Steaks: Remove the steaks from the refrigerator about 30 minutes before grilling. Pat them very dry with paper towel so they sear properly. Rub lightly with oil and season both sides with salt, pepper and garlic powder.
- Make the Garlic Herb Butter: Mix the softened butter with garlic, parsley, thyme, salt and pepper. Set aside while the grill heats.
- Preheat the Grill: Heat the grill to high, about 450–500°F / 230–260°C. Clean and lightly oil the grates.
- Grill the Steaks: Place the steaks over direct heat and grill without moving them for 4–5 minutes. Flip and cook another 3–5 minutes depending on thickness and desired doneness. For medium-rare, remove around 130–135°F / 54–57°C; for medium, around 140–145°F / 60–63°C.
- Add the Butter and Rest: Transfer the steaks to a plate and immediately top with garlic herb butter. Rest for 5–10 minutes so the juices redistribute and the butter melts over the meat.
- Serve: Slice the steaks across the grain and spoon any melted garlic herb butter from the plate over the slices before serving.
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