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Grilled Steak with Herb Butter

This Grilled Steak with Herb Butter is the ultimate steakhouse-style dinner you can make at home. Juicy, tender, and seasoned to perfection with a homemade spice blend, it’s finished with a melt-in-your-mouth garlic herb butter that takes every bite over the top. Perfect for BBQ nights, family dinners, or special occasions when you want restaurant-quality flavor from your own grill.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 2

Ingredients
  

For the Steak

  • 2 1 lb each bone-in strip steaks, 1½″ thick (or your steak of choice)
  • Grapeseed or vegetable oil for brushing

For the Steak Seasoning

  • ¾ tablespoon rock salt
  • 1½ teaspoons whole black peppercorns
  • ½ teaspoon dried minced garlic
  • ½ teaspoon dried minced onion
  • ¼ teaspoon fennel seeds
  • ⅛ teaspoon red chili pepper flakes

For the Herb Butter

  • Big pinch of steak seasoning from above
  • 1 stick ½ cup salted butter, softened to room temperature
  • 1 tablespoon finely minced fresh rosemary
  • 1 tablespoon finely minced fresh thyme
  • 2 tablespoons chopped parsley
  • 1 garlic clove pressed or minced

Instructions
 

Prepare the steak seasoning:

  • Combine salt, peppercorns, minced garlic, onion, fennel seeds, and chili flakes.
  • Use a spice grinder or mortar and pestle to roughly crush them into a coarse blend.

Season the steaks:

  • Pat steaks dry with paper towels.
  • Brush lightly with oil and coat generously with the seasoning mix on both sides.
  • Let them sit at room temperature for 20–30 minutes before grilling.

Make the herb butter:

  • In a small bowl, mix softened butter with herbs, garlic, and a pinch of the steak seasoning.
  • Form into a log using plastic wrap, chill until firm, or keep soft for easy spreading.

Grill the steaks:

  • Preheat your grill to high heat (450–500°F).
  • Sear steaks for 4–5 minutes per side for medium-rare, adjusting for thickness.
  • For thicker cuts, move to indirect heat to finish cooking.

Rest and serve:

  • Transfer steaks to a plate and let rest for 5–10 minutes.
  • Top with a thick slice of herb butter right before serving.
  • Let the butter melt over the hot steak — then serve and enjoy!

Notes

  • Best cuts: Ribeye, strip steak, or tenderloin work beautifully.
  • Use high heat: A hot grill ensures that perfect char and seals in juices.
  • Rest before slicing: This is the secret to juicy steak.
  • Herb variations: Try chives, tarragon, or basil for a twist.
  • Make it ahead: Herb butter can be made days in advance and kept refrigerated.