Learning to grill a great steak is a skill anyone can master. This recipe uses two heat zones: first, sear the steak over high heat, then move it to indirect heat to cook it to your liking. You won’t need to guess or cut into the steak as it cooks.
As the steak rests, the herb butter melts on top and ties all the flavors together. You can prepare the seasoning and butter ahead, so cooking the steak takes less than 15 minutes.
Nutrition
717 Calories | 57g Fat | 3g Carbohydrates | 47g Protein | Carbohydrates | 1g Fiber
Per Serving
Serves 4
Ingredients
For the Steak:
- 2 bone-in strip steaks (1 lb each), cut 1.5 inches thick, or your preferred cut
- Vegetable oil, for rubbing
- For the Steak Seasoning:
- 3/4 Tbsp rock salt
- 1.5 tsp whole black peppercorns
- 1/2 tsp dried minced garlic
- 1/2 tsp dried minced onion
- 1/4 tsp fennel seeds
- 1/8 tsp red chili pepper flakes
For the Herb Butter:
- 1 stick (1/2 cup) salted butter, softened to room temperature
- 1 Tbsp finely minced fresh rosemary
- 1 Tbsp finely minced fresh thyme
- 2 Tbsp chopped fresh parsley
- 1 garlic clove, pressed or minced
- Large pinch of the steak seasoning (from above)
Directions
- Make the steak seasoning. Add all seasoning ingredients to a mortar and pestle and grind coarsely. No mortar and pestle? Place ingredients in a sealed zip-top bag and crush with a rolling pin or the bottom of a heavy pan.
- Make the herb butter. Combine softened butter, rosemary, thyme, parsley, garlic, and a large pinch of the steak seasoning in a bowl. Mix with a fork until combined. Scoop onto a sheet of plastic wrap, shape into a log, and refrigerate until firm. This can be made the day before.
- Prep the steaks. Trim any large pieces of excess fat to reduce flare-ups. Pat the steaks completely dry with paper towels. Rub both sides lightly with vegetable oil, then coat generously with steak seasoning, pressing it into the meat so it adheres. Use most or all of the seasoning.
- Set up two heat zones on your grill. Light 2 of 3 burners (or 1 of 2) on high and preheat for 10 to 15 minutes, until the grill reaches 500 degrees. Leave the remaining burners off.
- Sear the steaks. Place steaks on the hot side of the grill and sear for 1.5 minutes per side with the lid closed. For steaks thicker or thinner than 1.5 inches, adjust time accordingly.
- Finish over indirect heat. Move steaks to the unlit side of the grill. Close the lid and cook for 7 to 10 minutes for medium doneness, or until the internal temperature reaches your preferred level. Use a meat thermometer.
- Rest and serve. Remove steaks to a platter and let rest for at least 15 minutes. Top with thick herb butter slices and serve.
Pro-Tips
- Let the steaks sit at room temperature for 15 to 20 minutes before grilling. Cold meat straight from the refrigerator cooks unevenly. Letting it rest briefly on the counter helps the inside come to temperature closer to the outside before it hits the heat.
- Keep the lid down. Every time you open the grill, you lose the heat you built up. Sear with the lid closed, finish with the lid closed.
- Use a meat thermometer. There is no reliable way to judge doneness by touch or time alone, especially with steaks of varying thickness. An instant-read thermometer removes all guesswork.
- Do not skip the rest. Cutting into a steak immediately releases all the juices onto the cutting board. A 15-minute rest lets them redistribute back through the meat, which is what makes the texture noticeably better.
- Make the herb butter ahead. It keeps in the refrigerator for up to a week and in the freezer for months. Slice off as much as you need per serving.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
