Oh man, if there is one thing that used to stress me out, it was grilling a steak perfectly. You know—getting that beautiful, crusty sear on the outside but having the inside turn out exactly how you pictured it? Seriously, it took me years to stop overthinking it! But I finally cracked the code, and honestly, it’s so simple that it feels like cheating. This recipe for the ultimate Grilled Steak With Garlic Butter is my weeknight hero now. We’re talking about juicy, tender steak topped with melted heaven that comes together faster than ordering takeout. Forget fancy marinades; the power here is in the high heat and that incredible, fragrant butter sauce. Trust me, once you nail this technique, you’ll never look at a steak the same way again!
Why This Grilled Steak With Garlic Butter Recipe Works (E-E-A-T)
The magic isn’t in complicated steps; it’s in respecting the meat and maximizing flavor quickly. The first secret is the sear—we need screaming hot grates to get that dark, savory crust that locks all the juices in. You can’t rush that part, ever! Then, of course, there’s that heavenly garlic butter melting over the top right as it comes off the flame.
But truly, what separates a good steak from an amazing one is the rest. If you cut into that beautiful Grilled Steak With Garlic Butter right away, all those hard-earned juices run onto your cutting board instead of staying in the meat. Let it sit for five minutes, and you’ll be rewarded with incredible tenderness.
As an expert tip, always pick a steak that’s at least an inch thick. Thinner cuts cook through before you even get a decent crust! If you want to see a few more secrets I learned the hard way, check out my tips on making sure your steak is cooked just right, like this article on why you should read this steak secret before you fire up the grill!
Ingredients for Perfect Grilled Steak With Garlic Butter
You only need a few simple things for this recipe, but quality really counts here since there aren’t many things to hide behind! For the steak, I grab two 10-ounce steaks, usually a nice strip or ribeye, aiming for about an inch thick. We keep the seasoning super classic: just a splash of olive oil to help the salt and pepper stick, and then good kosher salt and freshly cracked black pepper.
The star, besides the beef, is that incredible garlic butter topping. You’ll want 4 tablespoons of unsalted butter, and this is crucial—it *must* be softened, meaning totally room temperature, almost mushy. That way, it mixes perfectly with 2 cloves of garlic, minced super fine, and 1 tablespoon of fresh parsley, chopped. If your butter is cold, you’ll end up with hard chunks of garlic instead of that creamy, luscious sauce we want!
Step-by-Step Instructions for Grilled Steak With Garlic Butter
Alright, let’s get these beautiful steaks seasoned up and ready for the flames! Don’t worry about getting stressed; this process is super straightforward once you know the secret timing tricks. We’re going to break this down so you nail that perfect medium-rare every single time, just like the best steakhouses do. If you’re looking for a more in-depth look at classic steak methods, I put together some favorite steakhouse favorites recipe guidance!
Preparing the Steaks and Grill for Grilled Steak With Garlic Butter
First things first, pull your steaks out of the fridge at least 30 minutes before you plan to cook them. This is non-negotiable! Cold meat hitting a hot grill means uneven cooking, and we just can’t have that. Pat them down really well with paper towels until they are bone dry. Moisture is the enemy of a good sear, trust me on this one.
Once dry, rub them all over with the olive oil, then sprinkle generously with salt and pepper. Get that grill preheated on high—we want it ripping hot before those steaks even think about touching the grates. For another take on grilling perfection, especially if you’re using a thicker cut like a tomahawk, peek at my garlic herb grilled tomahawk steak guide!
Achieving the Perfect Sear on Your Grilled Steak With Garlic Butter
Lay those seasoned steaks gently onto the hottest part of the grill. Now, here’s my technique: let them cook undisturbed for about 3 to 5 minutes, depending on thickness, until you see that gorgeous brown crust forming. I usually only flip them once! Flipping constantly prevents that beautiful crust from developing.
Start checking the internal temperature after the first flip. For medium-rare, which is what I always aim for with these steaks, you are looking for 130–135°F. If your steak is a little thinner, check it closer to three minutes per side. Don’t guess, use a thermometer! That little tool is your best friend for amazing steak doneness.
Assembling the Garlic Butter and Finishing the Grilled Steak With Garlic Butter
While the steak is searing, go ahead and throw together your garlic butter! Just mix that softened butter, the minced garlic, and the chopped parsley in a small bowl until it’s all creamy and fragrant. It should look bright green and smell amazing.
Once the steak hits your target temperature, pull it immediately off the grill. Seriously, do not hesitate. Place those beauties on a cutting board and let them rest for a full 5 minutes. This resting period is crucial for redistributing the juices, so don’t skip it! When serving time comes, just slice up the steak if you like, or keep it whole, and top each piece generously with half of that homemade garlic butter mixture. Watch it melt, and dig in!
Tips for Success When Making Grilled Steak With Garlic Butter
I’ve made my share of mediocre steaks, so I want to save you the trouble! Beyond the basics of high heat, there are a few small tricks that make this Grilled Steak With Garlic Butter absolutely sing. First, about those herbs: don’t feel chained to parsley if you don’t have it fresh or just don’t love it. Rosemary or thyme are spectacular substitutes in that garlic butter, giving it a totally different, woodsy backbone. Just use about a teaspoon total, as they are stronger than parsley.
Another thing I learned about perfecting that crust is heat consistency. If you have a quality cast iron skillet, try putting it right onto the grill grates for 10 minutes before you put the steak on. That cast iron holds heat like nothing else and gives you an incredibly even sear all over, even if your grill has a few hot spots. It’s like cheating at grilling!
Also, when you mix that butter, don’t let it get totally oily or separated. If you feel like you mixed a bit too much, just pop the bowl in the fridge for about five minutes to firm up slightly before topping the steak. It will melt down beautifully over the hot meat, especially if you treat yourself to a side of garlic butter steak and shrimp sometime soon. That simple butter topping really elevates everything!
Storage and Reheating Grilled Steak With Garlic Butter Leftovers
We all hope there are leftovers, right? If you are lucky enough not to finish the Grilled Steak With Garlic Butter, storage is easy. Keep the leftover steak in an airtight container in the fridge. I always store the leftover garlic butter separately in a small container. That butter is too precious to lose!
Reheating steak can be tricky because you don’t want to dry out that beautiful medium-rare you worked so hard for. My favorite method is low and slow. Pop the steak in a regular oven set to about 250°F (120°C) until it just warms through. A super quick pan sear on low heat works too—just don’t let it cook any further!
Serving Suggestions for Your Grilled Steak With Garlic Butter
So, you’ve got this perfect, juicy Grilled Steak With Garlic Butter sitting on your plate. Amazing! But what do you put next to it? You need something that can soak up all those incredible melted butter juices, obviously! I usually default to something green and something starchy, keeping the vibe classic steakhouse.
Roasted asparagus is always a win. A little salt, pepper, and maybe just a tiny drizzle of olive oil, then roast them until they are tender-crisp. That slight bitter char plays so nicely against the rich, fatty steak and the sharp garlic.
If you want something truly comforting, you absolutely have to pair this with creamy mashed potatoes. Since we are already in the garlic butter zone, why not double down? Trust me, slathering that extra garlic butter over some fluffy roasted garlic mashed potatoes is pure heaven. If you are keeping things light, a simple salad with a bright vinaigrette cuts through the richness perfectly!
Frequently Asked Questions About Grilled Steak With Garlic Butter
I get asked the same few things every time I post this recipe, so let’s knock out those lingering doubts right here! Getting the little details right is what turns a good dinner into a truly memorable one, especially when you’re grilling steak.
What is the best internal temperature for Grilled Steak With Garlic Butter?
Oh, this is the most important question! You can guess all you want, but a reliable instant-read thermometer is the key to perfect steak doneness. For medium-rare, which is what melts the best with that garlic butter, pull the steak off the grill when it hits 130–135°F. Remember, it keeps cooking for a few degrees while it rests, so pull it a little early rather than too late!
Can I make the garlic butter ahead of time for my Grilled Steak With Garlic Butter?
Absolutely you can! In fact, I often do this the morning of, or even the day before if I’m planning a busy evening. Just mix your soft butter, garlic, and parsley together, press it into a small disk shape, wrap it tight in plastic wrap, and stick it in the fridge. The trick is that before you go to top the hot steak, you must take it out and let it sit on the counter for maybe 15 or 20 minutes. You want it soft enough to spoon easily, but not completely melted when it hits that hot meat.
What type of steak works best for this Grilled Steak With Garlic Butter recipe?
When selecting the best cut for grilling, you generally want something well-marbled and at least an inch thick—I aim for 1 to 1.25 inches max for this quick cooking time. My absolute favorites for this garlic butter treatment are a nice, fatty Ribeye or a well-trimmed New York Strip. They have enough internal fat to keep things moist and flavorful even when cooked hot and fast on the grill.
Nutritional Estimates for Grilled Steak With Garlic Butter
I know some of you are tracking macros, and that’s totally fair! When you’re eating something this delicious, it’s nice to know what you’re getting into. Because this recipe is so simple—steak, oil, salt, and a rich butter topping—the main players are your protein and fat intake, which is fantastic for anyone watching their carbs.
Based on using two 10-ounce steaks and the full amount of garlic butter split between them, here are the estimates:
- **Calories:** Around 550 per serving.
- **Total Fat:** About 40 grams.
- **Protein:** A whopping 45 grams! This is why steak is so satisfying.
- **Carbohydrates:** Zero grams—win!
Now, a little reality check, because I always want to be honest! These figures are just estimates based on typical cuts and standard ingredient volumes. I use a USDA average for a lean-to-average-fat steak, so if you buy a super marbled cut like a well-aged ribeye, your fat content might creep up just a bit. But honestly, who is complaining when it tastes this good? Everything works wonderfully together!
Share Your Perfect Grilled Steak With Garlic Butter Experience
Wow, you made it! Now that you’ve mastered getting that perfect sear and melting that gorgeous garlic butter all over your steak, I absolutely want to hear about it! I put my heart into making sure this Grilled Steak With Garlic Butter recipe is foolproof, but the best feedback comes from you guys actually cooking it.
Did it turn out exactly how you wanted? Did you use rosemary instead of parsley this time? Let me know in the comments below! Seriously, rating the recipe helps other home cooks decide if they want to try it next, and I love seeing people succeed in the kitchen.
Don’t forget to snap a picture of that amazing crust and share it on Instagram or your favorite platform and tag me! I love seeing how you plate up your masterpieces.
Now for the real question that I always have lingering: What perfect side dish did you pair with your incredible steak tonight? Was it potatoes, a crisp salad, or something else entirely? Tell me everything!
Print
Grilled Steak With Garlic Butter
- Total Time: 25 min
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A recipe for grilling steak and topping it with a simple garlic butter sauce.
Ingredients
- 2 (10 ounce) steaks, about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions
- Remove steaks from the refrigerator 30 minutes before cooking. Pat them dry with paper towels.
- Rub both sides of the steaks with olive oil, salt, and pepper.
- Preheat your grill to high heat.
- Place the steaks on the hot grill. Grill for 3-5 minutes per side for medium-rare, adjusting time for desired doneness.
- While the steak grills, mix the softened butter, minced garlic, and chopped parsley in a small bowl.
- Remove the steaks from the grill and let them rest on a cutting board for 5 minutes.
- Top each steak with half of the garlic butter mixture before serving.
Notes
- For best results, use a meat thermometer to check internal temperature: 130-135°F for medium-rare.
- You can substitute rosemary or thyme for parsley in the butter mixture.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 550
- Sugar: 0
- Sodium: 800
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 45
- Cholesterol: 150
Keywords: grilled steak, garlic butter, steak recipe, grilling, beef