Perfect Grilled Steak with Herb Butter
Bone-in strip steaks seared over high flame and finished by indirect heat, crowned with a homemade steak seasoning crust and a melting slice of herb butter.
⏱️ Prep: 20 min🍳 Cook: 15 min
Ingredients
| 2 | bone-in strip steaks, 1½" thick | |
| — | vegetable oil | |
| 3/4 Tbsp | 11 ml | rock salt |
| 1 1/2 tsp | 7.5 ml | whole black peppercorns |
| 1/2 tsp | 2.5 ml | dried minced garlic |
| 1/2 tsp | 2.5 ml | dried minced onion |
| 1/4 tsp | 1.3 ml | fennel seeds |
| 1/8 tsp | 0.6 ml | red chili pepper flakes |
| 1/2 cup | 120 ml | salted butter, softened |
| 1 Tbsp | 15 ml | fresh rosemary, minced |
| 1 Tbsp | 15 ml | fresh thyme, minced |
| 2 Tbsp | 30 ml | parsley, chopped |
| 1 | garlic clove, minced |
Instructions
- Steak seasoning: Grind all seasoning ingredients coarsely in a mortar and pestle (or crush in a sealed bag with a mallet or heavy skillet).
- Herb butter: Stir the butter, herbs, garlic and a pinch of the seasoning with a fork. Scoop onto plastic wrap, shape into a log and refrigerate until firm (or freeze 20–30 min).
- Trim large fat from the steaks and pat very dry. Rub both sides with oil, then season generously, pressing so it adheres.
- Light ⅔ (or ½) of the grill burners on high and preheat 10–15 min to 500°F (260°C). Sear steaks on the lit side 1½ min per side, lid down.
- Move to the unlit side and cook, lid closed, about 7–10 min for medium (145°F/63°C), or to your preferred doneness.
- Rest on a platter at least 5 minutes, top with sliced herb butter and serve.
Doneness: rare 125°F, medium-rare 135°F, medium 145°F, medium-well 150°F, well done 160°F.