This Tried & True Recipe is the Best Way to Grill Steak – Hands Down!
When we first started dating, Chris & I made it a tradition to celebrate special occasions with a great steak dinner. Back in the day, we used it as an excuse to get dressed up & head to an awesome steakhouse. These days, though, we typically prefer doing steak dinner night at home – especially now that I’ve gotten the hang of cooking steaks on my own!
To be honest, I haven’t always made a perfect grilled steak. 😬 One of the first years Chris & I were together, I tried to grill him a fancy steak dinner for his birthday. It was an EPIC fail. Our little charcoal grill wasn’t ventilating properly, but we optimistically waited around for hours before accepting that it wasn’t going to cook. I’ll never forget how intimidating it felt to grill a steak at that moment.
If this is your first time grilling steak, trust me, I understand how overwhelming it feels. You’re in very good hands here, though – I’ve learned a lot about grilling steak perfectly in the time since!
This Seriously Perfect Grilled Steak recipe is the product of years of practice, testing, & tinkering. I am SO excited to share it with you this summer. It results in what I consider the perfect grilled steak – one that is juicy & melt-in-your-mouth tender with beautiful grill marks & tremendous rich flavor.
The steak cooks in 2 simple phases & a homemade basting brush made of fresh herbs drenches it in garlic butter just as it comes off the grill. The result is a tender, juicy grilled steak infused with herbaceous flavor – seriously mouth-watering!
The best part though? It couldn’t be easier to make! Thanks to some killer grilling steak tips I’ve picked up along the way, this recipe is pretty foolproof, & it’s the best way to learn how to grill a steak at home that always impresses!
Grilled Steak with Herb Butter Recipe Highlights
I think this is the perfect grilled steak recipe, & I’m pretty sure you’ll agree. It’s…
- MELTINGLY TENDER. The 2-zone grilling method cooks the steak with low, gentle heat before finishing with a beautiful char. It cuts smooth as butter – juicy, melt-in-your-mouth perfection!
- RESTAURANT-QUALITY. Simply seasoned steaks hit next-level deliciousness when basted in herby, garlicky butter over direct heat. An herb basting brush is a seriously simple technique that feels oh-so-fancy – as delicious as your favorite steakhouse, guaranteed!
- THE PERFECT SPECIAL OCCASION MEAL. Steak dinners are the best way to celebrate! Make simple grilled steak for summer holidays like Father’s Day, date night at home, or any other special occasion this summer.
Grilling steak perfectly has never been easier! ♡ Read on to learn more about how to make the perfect Grilled Steak with Herb Butter Brush, or jump straight to the recipe & get grilling!
Steak Grilling Tips: 4 Secrets to the Best Grilled Steak at Home
This grilled steak recipe is the product of years of practice & recipe testing. I’ve tinkered with it a ton over the years, learning a lot along the way. It results in what I consider the perfect grilled steak – one that is juicy & melt-in-your-mouth tender with beautiful grill marks & tremendous rich flavor.
At the end of the day, cooking the best grilled steak imaginable comes down to 4 key factors. (Click for shortcuts within this post!)
- A high-quality steak. Don’t skimp on quality when you’re grilling steak! The steak is the star of the show here, so we season it simply to give the steak’s natural flavors a chance to shine.
- Faux dry aging. This simple seasoning trick is the secret to giving grocery store steaks restaurant-worthy flavor & golden char. A total game changer!
- 2-zone grilling. An easy method for grilling steak that starts gentle & low with indirect heat & finishes with direct high heat for irresistibly charred grill marks.
- Herb brush butter baste. A simple yet oh-so fancy way to add rich & herbaceous flavor to the grilled steak. Absolutely show-stopping!
Key Ingredients for Grilling Steak at Home
Note: Full ingredients list & measurements provided in the Recipe Card, below.
You need just a few simple, high-quality ingredients to cook the perfect grilled steak right in your backyard…
- Steak of choice – Steak is essential, but the cut is totally up to you! Here at the PWWB House, we like New York Strip for its tenderness. Feel free to choose whatever catches your eye at the butcher counter!
- Kosher salt & ground black pepper – There’s no need for a grilled steak marinade here! I’m a firm believer that simple seasoning is all you need when you have a good quality steak!
- Fresh herbs – Sprigs of fresh rosemary & thyme tie together to form an herb brush for basting the steaks. Their aromatic flavor infuses into the surface of the grilled steaks as you baste them in butter – it’s amazing!
- Unsalted butter – I use unsalted butter since the steaks are already seasoned well with salt.
- Garlic – Everything is better with garlic! Crushed garlic blooms in the warm butter, adding even more aromatic flavor to the grilled steak.
How to Choose the Best Steak for Grilling
Choosing the best steak for grilling is all about what you prefer most – there are so many excellent options! 3 things to consider when steak shopping:
- Quality. The steak is the star of the show here, so now’s the time to buy the highest quality you can find & afford. (Keep in mind that it’ll still probably be cheaper than a steak dinner at a fancy restaurant!) When in doubt, head to your favorite local butcher shop & ask the experts what’s best that day.
- Cut. At our house, we love New York Strip for its tenderness & ribeye for its flavor & marbling. A T-bone, porterhouse, filet mignon, or a nice top sirloin are also all perfect for grilled steak.
- Thickness. Make sure your steak is nice & thick to ensure it doesn’t overcook as it chars. For ease & easily replicated results, this recipe was developed using 1 1/4 – 1 1/2-inch thick steaks, the standard thickness available at most grocery store butcher counters. If your steaks are more or less thick, that’s totally fine – simply adjust cooking times as needed for desired doneness.
The Key to a Juicy Grilled Steak: Faux Dry Aging
The first thing I do after I bring steaks home is start a little faux dry age treatment. (Note: There’s a heavy emphasis on faux here! Real-deal dry aging is a super technical process that requires a lot of time & well-controlled temperature & humidity.)
I first learned the value of faux dry aging from Alton Brown way back in the day & I’ve been using it ever since. It couldn’t be easier & it makes a BIG difference in the cook of the steak. Here’s what you do:
- Generously season the entire surface of your steak with kosher salt. A good rule of thumb is 1 teaspoon per pound.
- Place a rack on top of a rimmed baking sheet, then loosely wrap the steak with a paper towel & place it on top of the rack.
- Set everything in the coldest area of your fridge (typically the back) for at least 2 hours or up to 2 days.
Why faux dry aging works ⇢ The salt draws out the steak’s natural water content, which drips into the baking sheet below or gets absorbed by the paper towel. Moisture is the natural enemy of charred grill marks, so removing the water helps create a beautiful crust on the grilled steak as it cooks. Less moisture also concentrates the meat’s natural flavor for an even tastier grilled steak. Double win! 🙌🏼
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Buy Now → How to Grill Steak Using the 2-Zone Grilling Method – Perfect Results EVERY Time!
2-zone grilling is key to getting juicy, meltingly tender steaks on the grill. Fun fact! ⇢ I recipe tested two steaks side-by-side, one with a 2-zone approach & one cooked solely over direct heat. Even with the same doneness & flavor, the grilled steak that started over indirect heat was much more tender. 🤓 TL;DR? ⇢ 2-zone grilling is definitely the best way to grill steak! 🙌🏼
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Before you begin! ⇢ Take a moment to clean the grill grates so no other charred flavors interfere. At this point, take the steaks out of the fridge so they can come up to room temperature, too. Room temp steak is also essential for getting a perfect char.
Light the grill with 2 zones of heat. The best grill temp for steak is actually 2 temperature zones! Preheat your grill with one zone of low indirect heat & one zone of high direct heat. If you have a gas grill, simply light half of its burners to the highest setting. If you have a charcoal grill, distribute the lit charcoal to one side of the grill. The half of the grill over the heat source is in the direct high heat zone, while the other half is in the indirect heat zone. Related Reading! ⇢ Learn all about 2-Zone Grilling.
Grill with indirect heat. Start by grilling steak in the indirect heat zone. The hot air circulates around the steaks, much like a convention oven, gently cooking the steak. Place the steak on the grill grates, close the lid, & let the steak cook for 2-3 minutes per side or until the internal temperature of the steaks reaches 90 degrees F. Must-Have Equipment! ⇢ Use an instant-read thermometer to measure the steak’s internal temperature & easily achieve the precise doneness you’re looking for!
Finish grilling the steak over direct heat for char. Once the grilled steaks are cooked to an internal temperature of 90 degrees F, transfer them to the direct heat zone. This step is all about finishing with a beautiful, crave-worthy char, so it won’t take that long! Cook on each side until you get grill marks you love & the steaks are cooked to your liking.
A Quick Guide to Steak Doneness & Temperature
We love a juicy medium-rare steak at the PWWB house, but feel free to cook the grilled steak to your desired level of doneness.
How long to grill steak depends entirely on what level of doneness you’re aiming for! A general rule of thumb is to add 1 extra minute of grill time per side for one extra level of doneness – e.g. 3-4 minutes per side for medium, 4-5 minutes per side for medium-well, etc. This is just a guideline though.
The most accurate way to gauge doneness is always with an instant-read thermometer.
A quick guide to reference when deciding how long to grill steak:
- Rare (red & cool center): Cook to an internal temperature of 105-110 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 120-125 degrees F.
- Medium-rare (red & warm center): Cook to an internal temperature of 115-120 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 130-135 degrees F.
- Medium (pink & warm center): Cook to an internal temperature of 125-130 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 140-145 degrees F.
- Medium-well (slightly pink center): Cook to an internal temperature of 135-140 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 140-145 degrees F.
- Well-done (cooked through with little to no pink): Cook to an internal temperature of 145-150 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 150+ degrees F.
Take it to the Next Level: Basting Grilled Steak with an Herb Butter Brush
Herb brush basting is the wow factor that takes this recipe to a new level of fancy-feeling summer entertaining. I’ll never forget when I first saw a chef use an herb brush to baste a wood-fired roast at a resort in upstate New York. It looked SO epic & was one of those “why didn’t I think of that?!” kind of moments.
Why it works ⇢ This step mimics the basting process commonly used to make the most delicious steak on the stovetop, but it does so with an herb brush instead of a spoon. The herb butter brush, made with sprigs of fresh rosemary & thyme, sweeps garlic butter over the hot steaks, leaving a subtle herbaceous flavor behind. It’s so simple, but has such a big impact – perfect for any occasion when you want to impress!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
How to make an herb butter brush. ⇢ It couldn’t be simpler! All you need are a few sprigs of fresh rosemary & fresh thyme & some kitchen twine. Align the herbs on a work surface & gather the stem at the end to create a nice bundle. Tie the sprigs together with the kitchen twine & spread out the stems to create a brush shape that will capture the melted butter.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
How to baste the grilled steak. ⇢ Melt the butter & garlic in a small cast iron pan on the grill, then dip your herb brush into the mixture. Be sure to let any excess butter drip back into the skillet to avoid flare-ups on the grill! Gently brush the butter on each grilled steak as they are charring over direct heat. I also love to brush more butter over the grilled steak as it rests.
What To Serve With Your Grilled Steak Dinner
The most important step after grilling steak is resting steak. Giving the meat 5-10 minutes to sit gives it extra time to cook & lets its juices redistribute before carving.
This grilled steak is fantastic on its own – the herbaceous flavor from the herb butter & natural richness of the beef are truly all you need! If you’re looking for an extra touch, add some smoky finishing salt, a bit of super-luxe truffle oil, or a vibrant homemade sauce like pesto or chimichurri.
Serving your grilled steak with a few simple sides creates an epic at-home steak dinner that rivals any restaurant. Some of our go-to grilled steak sides to try:
- Buttermilk Mashed Potatoes give dinner a classic steakhouse feel. (Juicy steak practically begs for a big pile of creamy mashed potatoes, right?!). This recipe is our forever fave!
- Grilled vegetables like asparagus, sweet potatoes, & red onion are a great side for grilled steak. Plus, they’re easy to whip up since the grill is already lit! Our A-Z Grilled Veggie Guide walks you through how to grill every type of vegetable imaginable.
- Greens – Keep it simple & satisfying with a good ‘ol wedge salad or whip up our All-Purpose Vinaigrette to toss in a bowl of your favorite greens.
- Plus a big glass of red wine, of course!
Grilling Steak FAQs
How do you season steak for grilling?
Keep it simple! A good quality steak doesn’t need more than some salt & black pepper. The natural flavors of the beef should have a chance to shine, especially if you’ve invested in a premium cut.
What’s the best way to grill steak?
The best way to grill steak is definitely with 2-Zone Grilling! Grilling steak on a gentle indirect heat & finishing with a direct high heat achieves both a tender inside & charred exterior.
Do you close the grill while cooking steak?
Yes! Grill steak with indirect heat with the lid closed so it can cook gently as the hot air circulates throughout the grill. This low & slow cook yields a beautifully tender grilled steak every time. For this recipe, keeping the grill lid closed is less important when the steaks finish over direct heat since it’s such a quick cook.
Do you flip steaks on the grill?
Yes! Flip the steak as it cooks over indirect heat & again over direct heat to cook the steak evenly & give each side picture-worthy grill marks.
How long to grill steak?
Steak grilling time depends on your desired doneness. Using an instant-read thermometer is always the best way to know when your steak is cooked to your liking. Checking the doneness of a steak by feel is a cool party trick but unless you have lots of experience measuring doneness by feel, it’s not worth the gamble on a high-quality cut, IMHO.
What is the best grill temp for steak?
2-Zone Grilling creates 2 different temperature zones on the grill. One half will be a more gentle indirect heat & the other a super hot direct heat. Rather than preheating your grill to a specific temperature, focus instead on creating these 2 different heat zones. A direct heat zone should be pretty hot (about 500 degrees F), which can help guide you.
*More Grilling Tips and Tricks
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Let’s make this your best grilling season yet! 🙌🏼 🔥
I can’t wait for you to try Grilled Steak with an Herb Butter Brush this summer! We’re absolutely obsessed, & I think you will be too! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!
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The BEST Grilled Steak, Butter Basted with Herb Brush (How to Grill Steak Perfectly!)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: serves 2-4 1x
- Category: Main Dish, Steak & Beef Recipes
- Method: Grilling & Smoking
- Cuisine: American
- Diet: Gluten Free
Description
The first time I tried to grill a steak was an EPIC fail. Our little charcoal grill wasn’t ventilating properly, & we optimistically waited around for hours before finally accepting that it simply wasn’t going to cook. I’ll never forget how defeated I felt in that moment.
All this to say…if this is your first time grilling steak, trust me, I understand how intimidating & overwhelming it can be. You’re in very good hands here – I’ve learned a lot about grilling steak perfectly in the time since!
This Seriously Perfect Grilled Steak recipe is the product of years of practice, testing, & tinkering. It results in what I consider the perfect grilled steak – one that is juicy & melt-in-your-mouth tender with beautiful grill marks & tremendous rich flavor.
There are 2 secrets to a perfectly grilled steak:
- Grilling with 2 zones of heat: Gentle indirect heat yields precise doneness + meltingly tender texture, while intense direct heat creates crave-worthy charred grill marks.
- Herb butter brush: A homemade basting brush made of fresh herbs drenches the steak in garlic butter just as it comes off the grill, infusing it with rich & herbaceous flavor.
We love this recipe so much. It yields perfect results every time & it’s simple enough for any night of the week yet it has major wow factor for special occasions & summer entertaining.
As always, read the recipe in full before you begin cooking so you have a sense as to what comes next. Everything goes pretty quickly once you begin grilling! Be sure to refer to the blog post, above, for extra guidance on doneness & grilling steak tips. Happy grilling! ♡
Ingredients
- 2 (two) 1 1/4 – 1 1/2-inch steaks of choice – ribeye, New York Strip, T-bone, etc. (see Recipe Notes, below)
- kosher salt & ground black pepper, to season
- 4 long sprigs fresh rosemary
- 10–15 long sprigs fresh thyme
- 3 tablespoons unsalted butter, sliced into 3–4 pieces
- 4 cloves garlic, smashed open
Instructions
- Steak prep: At least 2 hours or up to 2 days before you’d like to make your grilled steak, prep the steak. If your steak has a fat cap or excess fat, use a paring knife trim it off (as it renders on the grill, it will cause unwanted flare-ups). Liberally season all sides of the steak with kosher salt. A good rule of thumb is 1 teaspoon per pound of meat. Loosely wrap the steak in paper towel. Place on a rack fitted in a rimmed baking sheet. Set in the coldest area of your fridge. 30 minutes before grilling the steak, remove from the refrigerator & set on the counter to come up to room temperature as the grill preheats.
- Light the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (To learn more about zone grilling, be sure to check out this post.)
- Assemble the herb brush: Meanwhile, as the grill preheats, build your herb brush for basting the grilled steak. Cut a piece of kitchen twine, about 8-12 inches long. Set aside. Arrange the sprigs of rosemary side-by-side on a work surface. Spread the sprigs of thyme over top. Take care to ensure the ends of the sprigs are aligned on one side – gather the herbs by the stem at this end, creating a nice bundle of herbs. Tightly wrap this end with kitchen twine, tying the ends to secure. You should have a nice bundle of fresh herbs at this point, & you can use your fingers to spread out the stems & create a brush shape. Set aside for grilling. This is also a great time to prepare the garlic butter for basting. Simply place the butter & garlic in a small heat-safe skillet.
- Grill the steaks with indirect heat: Once the grill is hot, place the steaks on the indirect side of the grill. At this point you can also place the skillet with the butter & garlic on the indirect side of the grill, too. Close the grill lid. Cook with indirect heat for 2-3 minutes per side or until an instant read thermometer inserted in the center of the steak registers an internal temperature of 90 degrees F for final doneness of medium-rare. Subtract or add 5-10 degrees for each level of doneness (i.e. 95-100 degrees F for final doneness of medium). Temp the steaks after each turn to keep close track of the steak’s internal temperature. (Keep an eye on the butter as you temp the steaks – it should melt, becoming foamy & slightly browned. If it reaches this point before the steaks are ready to move to direct heat, carefully move the skillet to a heat-resistant surface to avoid burning.)
- Finish grilling the steaks over direct heat: Place the steaks over direct heat to finish them off with a good char. Cook 90 seconds – 2 minutes per side, basting the steaks with butter occasionally as they cook. To baste, simply dip the prepared herb brush in the melted garlic butter, letting any excess butter drip back into the skillet to avoid flare-ups, then rub the brush against the steak. Temp the steaks often & keep a close eye on the steak’s internal temperature. Once an instant-read thermometer inserted in the center of the steak registers an internal temperature of 115-120 degrees F (for medium-rare doneness – refer to blog post above for more guidance on different steak temperatures), transfer the steaks to a plate & use the herb brush to baste any remaining garlic butter. (Tips: Be sure to let excess butter drip off the herb brush back into the skillet to avoid flare-ups. If you do not feel comfortable having your hand so close to the flame, simply pinch the end of the herb brush with your grill tongs. Take extra care to not let excess butter drip down into the flame as you baste the steaks. Remember, if you have a large flare up, simply close the grill lid to kill the flame.)
- Rest, carve & serve: Set the steaks aside to rest for 5-10 minutes, then carve & serve as desired. We think this grilled steak is wonderful as-is, finishing with just a touch of smoky finishing salt, but you can serve it with a vibrant sauce like chimichurri or pesto if desired. Enjoy!
Notes
- Best steaks for grilling: Whenever you’re making steak at home, buy the highest quality steaks you can find. The steak is really the star of the show here! (Plus, no matter what, I guarantee you’ll spend less on your steak than you would for a steak dinner at a nice restaurant!) We love New York strip or ribeye at our house, as both are tender with great flavor. This method will work for sirloin or tenderloin, too, noting you may need to adjust cook times based on the thickness of the steak.
- No skillet? No problem!: If you do not have a heat-safe skillet that you feel comfortable putting on your grill grates, you can simply melt the butter on the stovetop. Let it get foamy & slightly browned, then transfer to a small bowl for herb brush-basting on the grill.
- Storage & Reheating: Leftover steak will keep, stored in an airtight container in the refrigerator for up to 3 days. Enjoy leftovers cold from the fridge, or reheat on the stovetop or in the microwave, just until warmed through.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Ready to Hit the Grill?
If this all still feels new to you, I encourage you to head over to Grilling 101, a compilation of tips and tricks for all of the grilling basics – everything from how to light your grill to how to clean your grill.
All this talk about grilling have you feelin’ ready to hit the grill? Me too! Be sure to check out this post for my 15 go-to marinades you need this grilling season. At our house, a good marinade is at the heart of grilling season. I’m positive these marinades will be on repeat at your house this summer! For even more grilled goodness, be sure to check out all of our Grilling and Smoking recipes.
And lastly! Be sure to give @playswellwithbutter a follow on Instagram – I’ll be teaching you how to grill up some goodness all summer long, and we have so much fun on Instagram!
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Wow wow wow!! This is the best tasting steak we have ever eaten-in a restaurant, cooked by me or anyone else! The flavor was just incredible. I picked rosemary & time from my own garden, so my brush was fresh & flavorful. There was a little butter left over in the skillet so we drizzled it over baked potatoes. Yummmm. Next time I’ll make the recommended buttermilk mashed potatoes, but I had too much to do in the kitchen today. My husband was a happy man tonight!
Wow Penny, that’s such high praise! So thrilled that the steak turned out great for you – we love this one too! Thanks so much for your kind review 🙂
have been making a lot of steak this year but not with rosemary, thyme or even butter, so this is a nice tweak for my next grilled steak extravaganza, thank you