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You’ve never had a steak like this! A homemade savory seasoned butter makes this Garlic Butter Steak melt in your mouth. Find tips for grilling the best steak ever.
I am so, so thrilled to be sharing this garlic butter steak recipe with you today.
You see, it wasn’t more than two years ago when I could honestly say that I had never successfully grilled a delicious steak. In fact, I really hadn’t even ever grilled steak. Period. It scared me because I didn’t want tough meat. The Ohio Beef Council has challenged me as I’ve worked with them over the past couple of years. And today I bring you a steak recipe that I am 100% proud of.
When my husband tasted the garlic butter steak he said, “Now if restaurants would serve steak like this, I’d want order it every time!”. That, my friends, is a huge accomplishment for my little self.
Let’s chat about some hints for making this delicious garlic butter steak.
Choose the right steak. Although I tried several different cuts that ranged in price, my family’s favorite for this steak was a steak tenderloin. I’ve never had such a tender, succulent steak. Looking for a more economical steak? You can also grill ribeye, strip steaks and flat iron steaks.
Remove the steaks from the refrigerator about 30 minutes ahead of when you want to grill. This will allow for more even cooking throughout the steak.
Heat the grill to high. That will sear the steaks and give you those coveted, brown grill lines that scream “Look at me…I’m delicious!”.
Use an internal thermometer (my favorite is a probe thermometer) to carefully watch the temperature of the steaks. Cook it too long and your steak will be tough.
Once the steaks have cooked to the correct temperature, remove them to a plate and allow them to rest for 3 minutes. This seals in all of the juices. If you cut into the steaks too quickly, the juices will escape. And trust me…you want those juices in each bite that goes in your mouth.
After you’ve grilled your steaks to perfection, it’s time to slather that garlic butter all over them. My mouth waters when I just think of that savory butter.
The last tip comes when slicing your steak. You want to be sure to slice against the grain of the meat. Say what?!
Beef is made up of long muscle fibers that are bundled together in a parallel fashion. You want to slice your steak across those parallel grain lines. This is less important with tenderloin steaks, since the grain is very fine and tender to start. But in general, cutting across the grain will shorten those muscle fibers and give you a tender steak bite that is easy to eat.
Garlic Butter Steak
4.79 from 14 votes
You've never had a steak like this! A homemade savory seasoned butter makes this Garlic Butter Steak melt in your mouth. Find tips for grilling the best steak ever.
In a small bowl, combine the softened butter, garlic, salt and parsley, mixing well. Set aside.
Season both sides of the steak with salt and pepper.
Set the grill to high and heat until the temperature is at least 400 degrees.
Place the steaks on the heated grill and cook for 3-4 minutes, then gently flip the steaks and cook for an additional 4-5 minutes, or until the steaks are heated to the desired internal temperature: 3-5 minutes for medium-rare (145 degrees F) 5 to 7 minutes for medium (160 degrees F) 8 to 10 minutes for well (170 degrees F)The exact grilling time will depend on how thick your steaks are so watch closely and measure temperature with an internal thermometer inserted into the side of the steak.
Remove the steaks from the grill and allow them to rest for 3 minutes before carving to seal in the juices.
Using a pastry brush, brush the tops of the steaks with the garlic butter. Flip the steaks and brush the other side.
This steak recipe is delicious sliced and served on top of a lettuce salad with your favorite veggies.
*Remove the steaks from the refrigerator 30 minutes before grilling to bring them to room temperature.
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Need more grilling tips? Ohio Beef shares their top 9 hints for grilling success….
Choose the cuts that are inherently tender. The Ribeye, Tenderloin, Porterhouse, Strip or even the Flat Iron steak are all primetime performers. Why? Marbling. The little flecks of flavor inside the red of the muscle make for a very enjoyable eating experience.
Marinade or Rub? Marinades add flavor but they also tenderize. Cuts for the grill are already very tender. If you choose to marinade, keep it to 30 minutes. Rubs on the other hand, can add a little something extra.
Prep Your Grill. Starting hot is the key to success. Never start cooking your steak or burger before your grill hits 450 to 500 degrees. After cooking your steak for one to two minutes at that temperature, back the temp to medium high for the remainder of the cooking time.
Know Your Grill. Know where hot spots are located. These are areas that tend to flare up and cook the steak unevenly.
Diamonds are a grill’s best friend! How do we make those beautiful steakhouse diamond marks? Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock.
No poking! Always use tongs or spatula to move steaks on the grill. Poking with a grill fork or knife only allows those tasty juices to escape leaving you with a dry unsatisfactory steak experience.
When do I flip it? When you put a steak on a hot grill and you hear the sizzle, you will notice that the steak is stuck to the cooking surface. The steak may still be stuck three to four minutes into cooking. This is the steak telling you that he’s not ready to be rotated for grill marks or flipped. Once the steak is fully seared, it will release from the cooking surface and liquid will collect on the raw side of the steak. When these two things happen, it is time to flip your steak.
Determining doneness by using a meat thermometer. Inject the thermometer into the side (not the top) of the steak. If you want to enjoy your steak at 145° (medium rare) pull your steak off of the grill when it reads 135° and let it rest for 10 minutes. Steaks will continue to cook once pulled from the grill. The resting time lets the juices redistribute in the steak and allows it to reach its final end-point temperature.
Cutting Steak also aids in eating experience. When cutting steak, always cuts against the muscle grain. This will enhance the steak tenderness.
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About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.