A few weeks ago we mapped out the tips and tricks to perfecting the ultimate seared steak on the Char-Griller Grills. Let’s put the methods to the test. Today, I’m grilling up a few different cuts, a filet, a NY Strip, and a Ribeye. Pat them dry, season them well, and grill over screaming-hot grates. Spread them with a little smear of compound butter, and it really smells like summer over here.
To find the methods to the madness, you can click here. This post will walk you through a few of my tried and true tips for grilling a steak this summer! This post is done in long term partnership with my friends at Char-Griller Grills. Thanks for always supporting thatswhatsheeats.com.
You’ll need a few tools for this recipe,
* Char-Griller Grills, I’m using the Texas Trio
*A grill brush
* Some non-stick spray
* A good pair of tongs for meat flipping
Here’s a list of the ingredients you’ll need for this recipe,
* Your favorite cut of steak. I’ve used Filet, NY Strip, and Ribeye.
* Softened Butter. I prefer unsalted, as we are heavily seasoning the meat.
* Fresh herbs. I’m using a mixture of parsley, thyme, and oregano. Feel free to substitute what you love.
*Plenty of salt and pepper.
Easy grilled steak with a restaurant style compound butter. It’s herby and bright, and the perfect way to amplify your summer dinner.
4 steaks of your choice
½ cup butter, softened
1 T salt
1 T pepper
1 T chopped parsley
1 tsp chopped oregano
1 tsp chopped fresh thyme
1 tsp minced garlic
1. Pull your steaks from the fridge and let sit at room temperature for 20 minutes on a paper towel. Preheat your Char-Griller Texas Trio to high heat, and close the lid, letting the grates get hot.
2. In a small bowl, mix softened butter with the chopped parsley, thyme, oregano, and minced garlic. Add a small pinch of salt and pepper and set aside.
3. Now that the grill is hot, pat your steaks dry with the paper towel, and season liberally with the remaining salt and pepper. Dry brush your grill grates to remove any little burnt pieces, and spray with some cooking spray to create a nice non-stick surface. Lay steaks on grill and set a timer for 3 minutes. Once the time has passed, rotate your steaks diagonally for 2 more minutes, letting diamonds form. Flip and repeat.
4. For medium rare steak, I pull them at 135 degrees, and let them rest for 10 minutes on a paper towel. Spread a dollop of compound butter over the top while they rest, for a restaurant style boost of flavor. Serve with your favorite sides and a fresh salad for a quick and easy summer meal! Enjoy!
- Serving Size: 4