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Grilled Garlic Butter Steak

A perfectly grilled steak basted with garlic butter for a crispy crust and juicy center. This recipe uses a two-zone fire and a resting butter bath for maximum flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless ribeye or New York strip steaks about 1 inch thick, 8 oz each
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 3 cloves garlic smashed
  • 1 sprig fresh rosemary or 1 teaspoon dried
  • 1 tablespoon neutral oil avocado or canola

Equipment

  • charcoal or gas grill
  • instant-read thermometer
  • cast iron skillet (optional for butter basting)
  • tongs
  • small saucepan

Method
 

  1. Remove steaks from fridge 30 minutes before grilling. Pat dry with paper towels. Season generously on all sides with salt and pepper. Let rest at room temperature.
  2. While steaks rest, prepare grill for two-zone cooking: one side high heat (450-500°F), one side medium heat (350-400°F). For gas, set one burner to high, one to medium. For charcoal, bank coals to one side.
  3. In a small saucepan over low heat, melt butter with smashed garlic and rosemary. Keep warm on the cooler side of the grill (or stovetop). Do not let it brown.
  4. Rub steaks with oil. Place on the hot side of the grill. Sear undisturbed for 3-4 minutes, until a deep brown crust forms. Flip and sear the other side for 3-4 minutes.
  5. Move steaks to the cooler side of the grill. Insert an instant-read thermometer sideways into the thickest part. Cook until internal temp reaches 125°F for medium-rare (about 3-5 minutes more, depending on thickness). For medium, pull at 135°F.
  6. Transfer steaks to a cutting board. Pour half the warm garlic butter over the top. Let rest for 5 minutes (the internal temp will rise about 5°F during rest).
  7. Slice against the grain into 1/2-inch strips. Drizzle with remaining garlic butter and serve immediately.

Notes

Storage: Refrigerate leftover steak in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to avoid drying out. For dairy-free, substitute butter with vegan butter or olive oil. Garlic and rosemary are not allergens but check your butter for milk solids. Always handle hot grill grates and butter with care to avoid burns. For food safety, cook steak to at least 145°F if you prefer medium, but note that USDA recommends 145°F with a 3-minute rest for whole cuts of beef.