How to Grill the Perfect Steak with Compound Butter


How to Grill the Perfect Steak with Compound Butter

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Grilled steak topped with compound butter, grilled crab legs and garnished with grilled halved lemon

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Recipe Data


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    Servings and Ingredients

    Serves 4
    ¼ c. unsalted butter, at room temperature
    2 clove(s) garlic, finely minced
    2 tsp. chopped flat leaf parsley
    1 tsp. chopped fresh thyme
    ¼ tsp. coarse sea salt
    5 or 6 grinds fresh black pepper
    4 (about 12 oz each) (1 1/4- to 1 1/2-inch-thick) boneless rib eye or New York strip steaks
    2 tbsp. olive oil
    Kosher salt and freshly ground pepper, to taste

    Things To Grab


      1. To make Compound Butter, combine butter with garlic, parsley, thyme, sea salt and black pepper. Set aside until steaks are finished resting.
      2. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
      3. Heat the grill to high. Brush the steaks with oil on both sides and season liberally with salt and pepper.
      4. Grill the steaks until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 degrees), 5 to 7 minutes for medium (140 degrees) or 8 to 10 minutes for medium-well (150 degrees).

      5. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Top with compound butter before serving.

      Nutrition facts


      1100 Calories per serving

      Amounts Per Serving

      • Total Fat: 93g
      • Cholesterol: 260mg
      • Sodium: 340mg
      • Total Carbohydrates: 1g
      • Protein: 60g

      Daily Values

      Vitamin A 8%
      Vitamin C 2%
      Iron 30%
      Calcium 0%

      Recipe Source:

      Chef Andrew from Ankeny #1