There’s something comforting about a warm evening where the day finally slows down. I still think back to a quiet night when I stepped outside with a cool drink and realized a grilled steak would hit the spot better than anything else. Moments like that tend to shape the meals I make often — simple, hearty, and worth repeating.
This grilled steak with herb butter is exactly that kind of recipe. Nothing complicated, nothing fussy. Just a good piece of meat, a flavorful seasoning blend, and a rich butter that melts into every slice. It’s the kind of dish that makes you feel like you’re treating yourself without spending hours planning.
Why This Steak Fits Right Into Summer Evenings
What brings this dish together is how balanced the flavors are. The homemade seasoning sinks into the beef, and the herb butter melts across the hot surface in a way that feels comforting and a little indulgent. The first time I tried this blend, I ended up making extra just to keep in the fridge for the next round.
I’ve used that extra butter on grilled vegetables, warm bread, and even tossed it into pasta on a busy night. It brings that familiar backyard aroma straight into weeknight dinners.
Getting the Grill Ready the Smart Way
A two-zone setup is the easiest way to help your steak cook evenly. One side blazing hot, the other side cooler. I picked up this habit during a rushed dinner where I nearly overcooked the meat. Moving the steak away from the flames at the right moment saved the meal, and it became the method I rely on now.
Searing on the hot side gives you the deep color and smoky edges that make grilled steak so good, while the cooler side allows the inside to cook slowly. I often throw corn on the grill while the steaks finish — it turns dinner into something that feels complete without much extra effort.
Making a Seasoning Blend That Stands Out
A mix of rock salt, coarse pepper, dried garlic, dried onion, fennel seeds, and red pepper flakes brings out the natural richness of the beef. Crushing them by hand gives a rustic texture that sticks well to the meat. I’ve used the rolling-pin-and-bag method many times, and it works perfectly if you don’t feel like pulling out extra tools.
The aroma that fills the air once those spices hit the grill tends to bring people outside asking what I’m cooking. It’s a good sign every time.
Herb Butter That Takes Everything Up a Notch
Soft salted butter mixed with chopped herbs, garlic, and a sprinkle of your seasoning turns into a flavor booster you’ll reach for again and again. Shaping it into a log and chilling it gives you neat slices that melt slowly over the hot steak.
More than once, I’ve pulled this out during casual get-togethers, and it transforms the meal without extra effort. It’s one of those things I try to keep on hand through grilling season.
Getting the Steaks Prepped and Ready
Whether you pick strip steaks, ribeyes, or another favorite, drying the surface helps create that rich crust. A light coat of oil helps the seasoning stick, and thick cuts handle plenty of seasoning, so don’t worry about being too generous.
Any excess that shakes off can be pressed in again. These small steps make the biggest difference once the steaks hit the grill.
Grilling the Steak Step by Step
Heat one side of the grill until it’s very hot, keep the other side unlit, and start the steaks on the hotter side. After a good sear, move them to the cooler area to cook gently to your liking. Try not to open the lid too often — the heat inside works harder than you think.
Once they’re cooked, let the steaks rest. I know waiting can feel long when you’re hungry, but it helps keep every slice juicy. When the butter melts over the warm steak, that’s when you know it was worth the wait.
Letting the Steak Rest and Finishing It Just Right
After resting, add thick slices of your herb butter on top. The warmth of the meat pulls all those flavors together. Slice, serve, and enjoy the edges where the butter mixes with the crust — those bits never last long at the table.
FAQs
How long should the steak rest before slicing?
Around fifteen minutes helps the juices settle back in, giving you tender slices.
Can the herb butter be made in advance?
Yes. It keeps well in the fridge for a few days and freezes nicely for longer storage.
Do I need fresh herbs for the butter?
Fresh herbs bring a bright aroma, though dried herbs work too. Use a smaller amount since their flavor is stronger.
What cuts work well for this method?
Strip steaks, ribeyes, and sirloins all hold up well on the grill.
Is a two-zone grill setup required?
It gives better control, especially for thick steaks. Smaller grills can still manage with careful placement of the meat.
Perfect Grilled Steak with Herb Butter
A beautifully grilled steak doesn’t need much—just good seasoning, high heat, and a generous swipe of melting herb butter.
Ingredients
Steak & Seasoning
- 1½ teaspoons whole black peppercorns
- ¾ tablespoon rock salt
- ½ teaspoon dried minced onion
- ½ teaspoon dried minced garlic
- ¼ teaspoon fennel seeds
- ⅛ teaspoon red chili pepper flakes
- 2 steaks, bone-in strip, about 1 lb each and cut 1½ inches thick
- a drizzle of vegetable oil
Herb Butter
- 1 stick salted butter, softened
- 2 tablespoons chopped parsley
- 1 tablespoon finely minced rosemary
- 1 tablespoon finely minced thyme
- 1 garlic clove, pressed
- a pinch of the prepared steak seasoning
Instructions
- For the seasoning, combine all the spices in a mortar and pestle and crush until coarsely ground. If you prefer, seal everything in a sturdy plastic bag and tap it with a rolling pin or heavy skillet until the blend breaks down but still has texture.
- For the herb butter, stir the softened butter with the herbs, garlic, and a little of the seasoning until everything is evenly mixed. Transfer the mixture to plastic wrap, roll it into a compact log, and chill until firm. It can be made well ahead if needed.
- For the steaks, trim any large pieces of fat so they don’t flare on the grill. Pat the steaks dry, coat lightly with oil, and press the seasoning blend onto all sides so it sticks well.
- Heat two-thirds or half of your grill burners on high until the temperature reaches about 500°F. Lay the steaks over the lit side and sear with the lid closed, giving them just enough time on each side to develop a deep crust. Move the steaks to the unlit portion of the grill and let them finish slowly with the lid closed until they reach your preferred doneness.
- Transfer the steaks to a platter and let them rest so the juices settle. Add slices of the chilled herb butter over the warm steaks just before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 351Total Fat 24gSaturated Fat 10gUnsaturated Fat 14gCholesterol 113mgSodium 1106mgCarbohydrates 5gFiber 2gSugar 0gProtein 29g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This grilled steak has become one of those reliable dishes I fall back on whenever I want something satisfying without much fuss. The seasoning, the butter, and the slow melt of everything together make it feel special even on an ordinary evening. It’s the kind of meal that brings people outdoors, sparks small conversations, and quietly becomes part of your summer routine.
