Steak Barbecue Recipe

Perfect Grilled Steak with Herb Butter features a homemade steak seasoning and buttery herb finish. This easy sizzling grilled steak recipe is mouthwatering!

Ben and I were lounging on the deck after Lincoln went to bed a few nights ago, cold drinks in hand, enjoying the quiet summer evening when I suddenly realized that Father’s Day is this weekend! I’ve been waiting for some big summer kick off to happen, but without me noticing, it’s arrived along with a day to celebrate our dudes.

A craft from Lincoln is likely in the cards, plus a big, juicy steak. Perfect Grilled Steak with Herb Butter, to be specific!

Perfect Grilled Steaks

Thick-cut steaks are rubbed with a generous layer of homemade steak seasoning then grilled and smothered with thick-cut compound herb butter, which is fancy talk for butter mixed with fresh herbs, garlic, and steak seasoning. You are going to want to put this butter on EVERYTHING!!

The trick for perfect grilled steak is to create two heat zones on your grill – one side will be screaming hot with a high flame, while the second side will be unlit and cooler. Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.

Hey you know what? Steaks on the grill with sweet corn on the side? THIS is the kickoff to summer I’ve been waiting for!

Grilled Steak Tips With Soy Marinade

Start by making the homemade steak seasoning. Trust me – this homemade version is light years better than anything you have pre-mixed in your cupboard. Add rock salt, whole black peppercorns, minced dried garlic, minced dried onion, fennel seeds, and red chili pepper flakes to a mortar then grind it up with the pestle.

If you don’t have a mortar and pestle, add the ingredients to a heavy duty Ziplock bag, squeeze all the air out then crush with a meat mallet, rolling pin, or heavy bottomed skillet.

Next make the Herb Butter. To a bowl add salted butter that’s been softened to room temperature, finely minced rosemary and thyme, chopped parsley, minced garlic, plus a big pinch of the homemade steak seasoning. That last addition is what 

The Only Steak Marinade You Need + Thai

Mix to combine then scoop the butter onto a sheet of plastic wrap and shape it into a log. Refrigerate until solid – overnight is great – or freeze for 20-30 minutes if time is of the essence.

These photos show 1lb Bone-In Strip Steaks cut 1-1/2″ thick but you can use whatever steak cut you like best. Ribeyes are a treat! Pat the steaks very dry with a paper towel then drizzle both sides with a small amount of vegetable oil and rub with a generous pinch of steak seasoning. Don’t be afraid to add a lot – this is a TON of meat!

As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat. Here’s how you do that:

How To Grill Steak Perfectly

Tip: KEEP THE LID DOWN when you are searing and cooking so you don’t lose all the heat you’ve worked to build up!

Let the steaks rest on a platter for at least five minutes, then top them with big fat slices of herb butter.

Juicy grilled steak perfection!! That salty-seasoned crust and compound herb butter are mind meltingly-delicious. Your quest for perfect grilled steak ends right here. Enjoy, enjoy!

T Bone Steaks With Barbecue Glaze

I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!This grilled flank steak with garlic and rosemary, adapted from Cooks Illustrated, is one of my favorite warm weather steak recipes. The marinade can be made in the morning, allowing the meat to absorb its flavors throughout the day. By dinnertime, all that’s left to do is fire up the grill. To achieve nice grill marks, ensure your grill is very hot, and cook the meat no further than medium-rare. As flank steak is a lean cut, it can be tough if overcooked.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Flank Steak Barbecue Recipe

. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.