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Grilled Steak with Garlic Herb Butter

Ingredients

  • Steak (1 ¼ to 1 ½ inches thick) - NY Strip, Filet, Sirloin, Ribeye, T-Bone etc.

  • ½ to 1 tsp course Kosher or course Sea salt


Garlic Herb Butter

  • 1 stick unsalted butter softened (not melted)

  • 1-3 cloves of garlic smashed (I use pre-diced in jar)

  • May add your favorite herbs (handful) basil, parsley etc. (I do not)

Preparation

  1. Place salt on meat. For each inch of thickness, let sit at room temperature for 1 hour.

     

  2. Less than 1 inch steaks - sit for 30-45 minutes, 1 ¼ inch sits - 1 hour 15 minutes, 1 ½ inch - sits 1 hour 30 minutes

    1. Formula - thickness of meat: amount of salt: time  

      1. Not much time to sit - add more salt and limit the time

      2. Got more time - cut back on salt and let sit longer

     

  3. RINSE all salt off BOTH sides!  Pat Very Dry on both sides.

     

  4. Season with fresh ground pepper, DO NOT ADD MORE SALT!!

 

GRILL: 

When cooked, immediately remove from grill, top with Garlic-Herb Butter, wrap in foil and let sit for 5 minutes. Save juices for rice or potato.

 

REMEMBER:

Watch grilling time on steaks that are less than 1 inch.

 

Also, the more marbled the meat, limit timing and salt. The fattier (marbled) meat the faster the salt works through the meat.


Garlic-Herbed Butter:

  1. Combine all ingredients. Spoon butter mixture on plastic wrap. Roll and shape into a log.

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  2. Refrigerate for 30 minutes. Slice ¼ disks and top steaks. May make before and keep in refrigerator or freezer.

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