Is there anything more exhilarating than the sizzle of a steak hitting a hot grill? It’s like music to a BBQ lover’s ears—or maybe the soundtrack to a perfect summer day.
Whether you’re a seasoned grill master or just starting out, these recipes are your ticket to juicy, mouthwatering perfection. And hey, remember that time when everyone thought the world was ending with the great ketchup shortage of 2021?
Well, fear not—here, the steak is the star.
Steps
- Prepare the Steak Seasoning: Combine rock salt, whole black peppercorns, minced dried garlic, minced dried onion, fennel seeds, and red chili pepper flakes. Use a mortar and pestle to grind the mixture, or alternatively, place the ingredients in a heavy-duty Ziplock bag and crush them with a meat mallet or rolling pin.
- Make the Herb Butter: In a bowl, mix softened salted butter with finely minced rosemary, thyme, chopped parsley, minced garlic, and a pinch of the homemade steak seasoning. Shape the mixture into a log using plastic wrap, then refrigerate until firm or freeze briefly if needed quickly.
- Prepare the Steaks: Pat the steaks dry with a paper towel and drizzle both sides with vegetable oil. Generously rub the steaks with the prepared seasoning, ensuring it adheres well to the meat.
- Grill the Steaks: Preheat your grill by lighting 1/2 to 2/3 of the burners on high for 10-15 minutes, aiming for a temperature of 500 degrees. Sear the steaks on the heated side of the grill for about 1.5 minutes per side, then transfer them to the unlit side to finish cooking to your desired doneness.
- Rest and Serve: Allow the steaks to rest on a platter for at least 15 minutes after grilling. Before serving, top each steak with slices of the herb butter for added flavor.
Ingredients
- 2 bone-in strip steaks (1 lb each, cut 1-1/2? thick) or your preferred steak cut
- Vegetable oil
- 1 stick salted butter (1/2 cup, softened to room temperature)
- 1 tablespoon finely minced fresh rosemary
- 1 tablespoon finely minced fresh thyme
- 2 tablespoons chopped parsley
- 1 garlic clove, pressed or minced
- A generous pinch of steak seasoning
- Rock salt
- Whole black peppercorns
- Minced dried garlic
- Minced dried onion
- Fennel seeds
- Red chili pepper flakes
Nutritional Values
Calories: 1446kcal | Carbohydrates: 6g | Protein: 94g | Fat: 114g | Saturated Fat: 56g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 42g | Trans Fat: 2g | Cholesterol: 484mg | Sodium: 3222mg | Potassium: 1570mg | Fiber: 2g | Sugar: 0.6g | Vitamin A: 2000IU | Vitamin C: 12mg | Calcium: 166mg | Iron: 8mg
FAQ
- How do you grill the perfect steak?
- To achieve the perfect grilled steak, use a two-zone heat method on your grill. One side should be very hot for searing and the other cooler for finishing the cooking. Start by searing the steaks on the hot side to develop a crust, then move them to the cooler side to cook through, ensuring a juicy and tender interior.
- What is the secret behind the herb butter?
- The secret to delicious herb butter is in its ingredients: softened salted butter mixed with finely minced rosemary, thyme, parsley, garlic, and a pinch of homemade steak seasoning. This mixture is then shaped into a log and refrigerated until firm. The herb butter enhances the flavor of the steak beautifully.
- How can I prepare homemade steak seasoning?
- To make homemade steak seasoning, combine rock salt, whole black peppercorns, minced dried garlic, minced dried onion, fennel seeds, and red chili pepper flakes. Grind these ingredients with a mortar and pestle or crush them using a heavy-duty bag and a rolling pin or skillet. Freshly ground spices add a superior flavor to the steak.
- What are the ideal steak temperatures for different levels of doneness?
- The ideal internal temperatures for steak are: Rare (cool red center) at 125°F, Medium Rare (warm red center) at 135°F, Medium (warm pink center) at 145°F, Medium Well (slightly pink center) at 150°F, and Well Done (little or no pink) at 160°F. Use a meat thermometer to ensure accuracy.
- What side dishes complement grilled steak well?
- Grilled steak pairs well with various side dishes such as Esquites (Mexican Street Corn Salad), baked potatoes, healthy mashed potatoes, pasta salad, gluten-free potato salad, baked beans, Napa sweet corn salad, green beans with bacon, broiled seasoned potatoes, and cucumber and tomato salad.
Tips
- Create Two Heat Zones on the Grill: For a perfectly cooked steak, establish a two-zone heat system on your grill. Use high heat on one side for a quick sear to achieve that desirable crust and grill marks, then move the steaks to the cooler side to finish cooking gently, maintaining a juicy interior.
- Use Homemade Steak Seasoning: Enhance the flavor of your steak by preparing your own seasoning blend. Combine rock salt, whole black peppercorns, dried minced garlic and onion, fennel seeds, and red chili flakes. This homemade mix surpasses any pre-packaged options in freshness and taste.
- Prepare Herb Butter in Advance: Elevate your steak with a compound herb butter. Mix softened salted butter with finely minced rosemary, thyme, parsley, garlic, and a generous pinch of your homemade steak seasoning. Shape it into a log and refrigerate until firm. This can be made ahead of time to streamline your cooking process.
- Rest the Steaks Before Serving: After grilling, allow your steaks to rest for at least 15 minutes before serving. This resting period helps the juices redistribute throughout the meat, resulting in a more flavorful and tender steak.
Equipment
- Mortar and Pestle – For grinding spices. The recipe suggests a granite mortar and pestle like the ChefSofi Mortar and Pestle.
- Electric Spice Grinder – An alternative to the mortar and pestle if you prefer an electric option. The Krups model with a removable dishwasher-safe bowl is mentioned.
