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4.50 from 2 votes

Grilled Steak with Browned Butter

Grilling Steak is even better when served with bowned butter infused with garlic and black pepper! Get the unbeatable browned butter flavour of a Steakhouse Steak right on your barbecue WITHOUT butter dripping right through the grill!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: Steak Recipe, Surf and Turf
Servings: 4 people
Calories: 748kcal
Author: Karina


  • 1/2 cup (4oz | 125g) unsalted butter
  • 6-8 cloves whole garlic cloves, smashed with the blunt end of a knife
  • 2 sprigs fresh herbs, thyme or roasemary work well
  • Salt, to taste
  • 1/2-1 teaspoon fresh cracked black pepper
  • 4 Steaks of your choice, (I suggest Ribeye, Strip, Porterhouse, T-Bone, Rump, Sirloin or Eye Fillet for best results)
  • 1-2 tablespoons cooking oil (I suggest canola oil)
  • Salt and pepper, to season steaks


  • 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.


For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks.
If you don't want to rest your steaks, prepare browned butter first, then reheat if needed on low heat before serving.


Calories: 748kcal | Carbohydrates: 2g | Protein: 47g | Fat: 61g | Saturated Fat: 29g | Cholesterol: 242mg | Sodium: 122mg | Potassium: 725mg | Fiber: 1g | Sugar: 1g | Vitamin A: 751IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg