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Grilled Steak with Browned Butter infused with garlic and black pepper! Get the unbeatable browned butter flavour of a Steakhouse Steak right on your barbecue without butter dripping through the grill!
Whether you’re grilling steak outside or inside your house, your menu is not complete without a GOOD steak recipe. Nor is a good steak recipe complete without some delicious sides like our garlic mushrooms, browned butter mashed potatoes and our buttery sautéed green beans. We could argue that this grilled steak is just as good, if not better than restaurant quality steak!
GRILLED STEAK WITH A BROWNED BUTTER SAUCE
Whether you’re grilling tender eye fillets, or skirt steak, any wet ingredient you baste your grilled steak with on the barbecue will usually end up running over your steaks and through the bars on your grill plates. Of course this depends on how runny your sauces or marinades are.
With steaks seared in a skillet, it’s so easy to keep all of the browned butter surrounding your steak in the same place (see below for reference). However, you may not get the same amount of browned butter on a grill which is why our grilled steak recipe walks you through both methods to help you get the most out of your juices.
WHAT IS THE BEST CUT OF STEAK TO EAT?
Grilled Ribeye, Strip Steaks, Sirloin, Eye Fillet, Porterhouse, Scotch Fillet or Rump Steaks for Australian readers… the choice is yours! We’ve experimented with many cuts of steaks in our recipes including our steak and creamy garlic shrimp, pan seared garlic butter steak and our steaks with chimichurri, but nothing quite beats a classic grilled steak.
HOW TO COOK STEAK ON THE GRILL
- Set up the grill — at least 15 minutes before you start grilling steak. Start with clean grill plates to prevent steaks from sticking when flipping.
- Preheat grill or barbecue — Your grill needs to be HOT! At least 450°F (230°C) to get a good sear and crispy edges. Find the hottest areas by carefully and slowly waving your hand 6 inches above the grill plates.
- Lightly oil — Using tongs, lightly grease grill plates with a folded paper towel dipped in oil.
- Pat steaks dry — Let steaks sit out at room temperature for at least 15 minutes, then pat dry with paper towel to ensure the perfect sear. Season with salt and pepper, plus anything else you like: paprika, chili powder, cumin, garlic powder, etc.
- Flip with tongs — Use a pair of tongs instead of a barbecue fork to avoid piercing holes in the meat and releasing crucial juices. Flip only once while cooking to give them time to form that beautiful crust. You’ll know they are ready when they easily lift off the grill.
- Drizzle steaks with a little browned butter.
HOW DO YOU BROWN BUTTER?
In case you couldn’t tell by our browned butter honey garlic shrimp, browned butter parmesan roasted potatoes and our garlic browned butter baked asparagus – we are BIG fans of anything involving browned butter and this grilled steak is no exception. Browned butter is one of those special ingredients that just enhances the taste of pretty much anything, especially grilled steak. You can make browned butter (Beurre Noisette) in a matter of minutes!
Melt butter in a pot over medium-high heat directly on your grill plates. (If it’s your first time, use a sliver or white pan to clearly see the colour.)
Mix continuously with a wooden spoon while swirling the pan to avoid the butter from splattering all over your grill.
Foam: Once the foam begins to settle down, let it cook a little more (about a minute) until it turns into a rich golden brown colour.
After drizzling with browned butter, let steaks rest for a good 5 minutes before serving to let the juices settle.
HOW LONG TO GRILL A STEAK
- Rare steaks. Soft textured grilled steaks that maintain an indent when pressed will be rare — 140°F (60°C) internal temperature
- Medium-rare steaks. Grilled steaks with a soft and springy feel will be medium rare — 145°F (63°) internal temperature
- Medium steaks. Grilled steaks with a springy feel will be medium (bounce back up fast) — 160°F (70°) internal temperature
- Well done steaks. Firm steaks are well done — 170°F (76°) internal temperature
I recommend removing steaks off the grill when they are around 5° below desired doneness as they continue cooking while resting!
Of course, you can use a good quality grill pan when grilling steak inside.
WHAT TO SERVE WITH GRILLED STEAK
Cauliflower Potato Salad
Avocado, Corn and Tomato Salad
Garlic Mushrooms
Chili Lime Texas Caviar
Crispy Garlic Parmesan Smashed Potatoes
Parmesan Zucchini
Garlicky Herb Red Potato Salad
Cucumber Salad
MORE STEAK RECIPES
Salisbury Steak
Steak with Creamy Mushroom Sauce
Chimichurri Steak.
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Grilled Steak with Browned Butter
Ingredients
- 1/2 cup unsalted butter
- 6-8 cloves garlic smashed with the blunt end of a knife
- 2 sprigs fresh herbs thyme or roasemary work well
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1/2-1 teaspoon cracked pepper
- 4 steaks I suggest Ribeye, Strip, Porterhouse, T-Bone, Rump, Sirloin or Eye Fillet for best results
- 2 tablespoons cooking oil I suggest canola oil
Instructions
- Remove steaks from refrigerator for at least 15-30 minutes before grilling. Cover with wrap or foil.
- While steaks are out, melt butter in a small pot or skillet over on the grill plates over medium-high heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering.
- When butter begins to foam, the colour will change from yellow to tan to a rich golden brown colour. As soon as you smell a nutty aroma, take the pan off the heat.
- Add in smashed garlic cloves, herb sprigs, pepper and salt. Give it a light mix with a wooden spoon to evenly brown the garlic and lift up any browned bits on the base of your pan.
- Cover and set browned butter aside to absorb garlic and herb flavours.
- Heat grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper.
- Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spoon a little browned butter over the steaks, then transfer steaks to a warm plate and let rest for 5 minutes if time allows.
- Serve with the rest of the browned butter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It looks yummy I loved it
Thought you took one out of the freezer and chucked it on the barby. Wrong! Second time in a week I am doing this one.
YAY!!!! You’re back! This looks absolutely delicious and will be trying it for the holiday. Along with your butter button mushrooms of course. ?