Name: Grilled Steak with Herb Butter Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 1/2″ thick bone-in steaks (or your favorite cut of steak); 2 teaspoons oil; 3 Tablespoons salt; 2 Tablespoons brown sugar; 1 Tablespoon ground black pepper; 1 1/2 teaspoons paprika; 1 1/2 teaspoons chili powder; 1 teaspoon garlic powder; 3/4 teaspoon onion powder; 3/4 teaspoon corn starch; 1/2 cup unsalted butter, softened; 2 teaspoons minced garlic; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1 Tablespoon freshly chopped rosemary; 1 Tablespoon freshly chopped parsley

Jump to Recipe· 4.1 from 81 reviews

If you are craving a steak that’s bursting with bold, smoky flavor and perfectly balanced by a rich, aromatic herb butter, this Grilled Steak with Herb Butter Recipe is absolutely the way to go. It takes simple, easy-to-find ingredients and transforms them into a show-stopping meal that’s tender, juicy, and irresistibly delicious. Whether you’re impressing friends at a backyard barbecue or simply treating yourself to a special dinner, this recipe will quickly become a favorite for how effortlessly it infuses the deep char of grilled steak with the creamy freshness of garlic, rosemary, and parsley-herbed butter.

Ingredients You’ll Need

The image shows a white round plate in the middle with two raw red steaks that have white marbling and fat edges. Above the plate is a stick of butter with blue markings. To the right of the butter is a small glass container with light yellow oil and a cinnamon stick inside. Next to the oil are two small clear glass jars with gold lids; one labeled black pepper and the other salt. Below the jars is a whole white garlic bulb. To the left of the plate is a small bunch of green herbs, including flat parsley and rosemary. Above the herbs is a rectangular white plate holding seven different spices in neat piles: black pepper, dark red chili powder, light brown powder, white salt, beige powder, dark red paprika, and granulated garlic. All items rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering just the right ingredients is key to making this dish shine. Each component plays its part, from the flavorful dry rub that forms a perfect crust to the silky herb butter that melts decadently over the steak, creating layers of taste and texture.

2 1/2″ thick bone-in steaks: Choose your favorite cut, such as ribeye or strip, for maximum juiciness and flavor.

2 teaspoons oil: Helps the seasoning stick and promotes even searing on the grill.
3 tablespoons salt: Essential for seasoning and enhancing the natural flavor of the meat.
1 tablespoon ground black pepper: Adds sharpness and a mild heat that complements the steak.

2 tablespoons brown sugar: Balances savory spices with a hint of caramelized sweetness.
1 1/2 teaspoons paprika: Brings a smoky depth and beautiful color to the rub.
1 1/2 teaspoons chili powder: Introduces a gentle kick that warms each bite.

1 teaspoon garlic powder: Provides a mellow garlic flavor that’s not overpowering.
3/4 teaspoon onion powder: Adds subtle sweetness and complexity to the rub.
3/4 teaspoon corn starch: Helps bind the dry rub ingredients and creates a slightly crisp crust.

1/2 cup unsalted butter, softened: The base for the herb butter, offering creamy richness.
2 teaspoons minced garlic: Fresh garlic infuses the butter with bright flavor.
1/2 teaspoon salt: Seasoning the butter brings out the herbs’ freshness.

1/8 teaspoon ground black pepper: Adds a subtle peppery note to balance the butter.
1 tablespoon freshly chopped rosemary: Woody and fragrant, rosemary pairs beautifully with steak.
1 tablespoon freshly chopped parsley: Brightens up the herb butter with its fresh, grassy notes.

How to Make Grilled Steak with Herb Butter Recipe

A clear glass bowl is placed on a white marbled surface and inside it are seven separate piles of spices and powders. Starting from the top and moving clockwise, there is a light brown crumbly pile resembling brown sugar, next to it is a large white pile like salt, below that is a reddish spice powder, then a pale beige powder, next is a dark coarse black and gray mix that looks like cracked pepper, near it is a small heap of white powder, and lastly a reddish-brown spice powder close to the center. Each layer sits next to each other without mixing. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Mix the Dry Rub

Start by combining the salt, brown sugar, black pepper, paprika, chili powder, garlic powder, onion powder, and corn starch in a small bowl. This flavorful rub is the secret to creating a deeply satisfying crust on your steak. Whisk everything together until evenly mixed, ensuring each bite has a balanced blend of smoky, spicy, and sweet notes.

Step 2: Prepare the Herb Butter

In a medium bowl, blend softened butter with minced garlic, salt, pepper, chopped rosemary, and parsley. Using a hand mixer for a couple of minutes will whip it into a fluffy, creamy log of deliciousness. Wrap it tightly in plastic wrap and chill it until you’re ready to serve; this butter will melt beautifully on your hot steak.

Step 3: Trim and Season the Steaks

Trim any large fat pieces off your steaks and pat them dry with paper towels to help them sear properly. Rub each steak with a teaspoon of oil on both sides to hold the seasoning. Then generously press about 2 tablespoons of your dry rub onto each side, making sure the spices cling to the meat for flavor that penetrates the crust.

Step 4: Grill to Perfection

Preheat half of your grill to a scorching 500°F while leaving the other half off. Sear the steaks on the hot side for one and a half minutes per side with the lid down, capturing the intense heat needed for that beautiful crust. Move them to the cool side to finish cooking with the lid closed for an additional seven minutes—this two-zone method ensures a juicy interior without overcooking.

Step 5: Rest and Top With Herb Butter

Once off the grill, let your steaks rest for 15 minutes uncovered on a platter. Resting is crucial because it lets the juices redistribute evenly, giving you succulent bites. Finally, top each steak with a generous slice of herb butter—watch it melt slowly, infusing every mouthful with bright, creamy herbal goodness.

How to Serve Grilled Steak with Herb Butter Recipe

Garnishes

For a finishing touch, sprinkle freshly chopped parsley or rosemary to echo the flavors of the herb butter. A light dusting of flaky sea salt can also enhance the savory notes, making each slice of steak pop with flavor and inviting that irresistible depth of texture and color.

Side Dishes

This steak pairs wonderfully with simple yet hearty sides like grilled asparagus, roasted garlic mashed potatoes, or a crisp mixed greens salad with a tangy vinaigrette. These choices balance the richness of the butter while adding vibrant colors and textures that complement the main star.

Creative Ways to Present

For a fun presentation, serve your grilled steaks sliced against the grain on a wooden cutting board arranged beautifully next to individual pats of herb butter. Alternatively, wrap the steaks in foil with a dollop of the herb butter inside for a rustic family-style serving that encourages everyone to help themselves.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled steak in an airtight container in the refrigerator for up to three days. Wrap the herb butter separately to maintain its freshness. When you’re ready, the flavors will remain vibrant and ready to enjoy all over again.

Freezing

While best enjoyed fresh, you can freeze cooked steak wrapped tightly in plastic wrap and foil for up to 2 months. Freeze the herb butter log separately, wrapped well to avoid freezer burn. Thaw both in the refrigerator overnight before reheating.

Reheating

To reheat without drying out your steak, warm it gently in a low oven at 250°F inside foil or in a skillet over low heat with a splash of broth. Add a fresh slice of chilled herb butter right before serving to restore that luscious, melty finish.

FAQs

What cut of steak works best for this recipe?

Any thick-cut steaks with good marbling, such as ribeye, T-bone, or New York strip, are ideal because they hold up well to grilling and soak up the flavors of the rub and herb butter beautifully.

Can I make the herb butter in advance?

Absolutely! The herb butter actually benefits from resting in the fridge, which lets the flavors meld perfectly. You can prepare it a day or two ahead and keep it wrapped tightly.

How do I know when the steak is perfectly cooked?

Use a meat thermometer to check for your preferred doneness: medium-rare is about 130°F internal temperature. The two-zone grilling method helps achieve perfect cooking by searing quickly then finishing gently.

Is this recipe suitable for cooking indoors?

Yes, you can adapt it for a stovetop grill pan or broiler. Sear on high heat and then finish cooking at a lower temperature, mimicking the two-zone grill setup as closely as possible.

Can I use dried herbs instead of fresh in the herb butter?

Fresh herbs really make a difference in brightness and flavor, but in a pinch, dried herbs can work—use about one-third the amount since dried herbs are more concentrated.

Final Thoughts

This Grilled Steak with Herb Butter Recipe is one of those dishes that feels both indulgent and approachable, making it perfect for any occasion that calls for something memorable. The marriage of a perfectly charred steak with the silky, fragrant herb butter is pure magic that will have you coming back for seconds and sharing the recipe with everyone you know. So fire up your grill, gather your ingredients, and prepare to savor every juicy, buttery bite!

Grilled Steak with Herb Butter Recipe

Ingredients You’ll Need