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Have you ever wanted to create the Perfect Grilled Steaks at home? It is easier than you think, all you need is a grill (mine is gas), a meat thermometer and some delicious steaks. This steak recipe is easy enough to make any night of the week, including a quick seasoning mix and simple herb butter!
Juicy, tender, and loaded with flavor!
Ingredients needed to make Perfect Grilled Steaks
- Steaks – I used ribeyes, but choose your favorite
- Black Pepper
- Sea Salt
- Cayenne
- Garlic Powder
- Paprika
- Brown Sugar
- Butter
- Parsley
- Lemon Juice
- Garlic
How to Grill the Perfect Steaks
To make the herb butter –
Mix the butter, parsley, garlic and lemon juice together in a small bowl.
Option #1 –
Place the butter mixture on a sheet of plastic wrap and roll into a log shape.
Option #2 –
Fill several cavities of a silicone mold with the butter mixture.
Place in the refrigerator of freezer to chill until ready to use.
Steak Seasoning –
Mix the pepper, salt, brown sugar, garlic, cayenne, and paprika together in a small bowl.
Thoroughly coat all sides of the steaks, pressing to rub into the flesh. Shake off any excess seasoning.
Heat grill on HIGH to 500 degrees.
Place the steaks on the grill and char/sear for two minutes.
Flip the steaks over and sear on the other side for two minutes.
Reduce heat to medium-low and continue cooking until internal temperature reaches your desired doneness.
Temperatures below are for the internal temperature when you remove them from the grill. The temperature will rise 10 degrees while resting.
- Medium-rare – 125 degrees
- Medium – 130 degrees
- Medium-well – 140 degrees
Place steaks on a plate, cover with aluminium foil and allow to rest for 10 minutes. Steaks will continue to cook after they have been removed from the grill.
Serve with a serving of herb butter.
Recipe Notes
- Allow steaks to come to room temperature before placing them on the grill.
- My steaks were not very thick and only took 5 1/2 minutes total to cook.
- This recipe would be perfect for sirloin steaks.
- Bone-in ribeyes will take additional time to cook, as will thicker cuts like filet mignon.
- Cook thicker steaks with the grill closed with an even heat.
- The brown sugar in the seasoning mixture adds to the char on the outside of the meat and to the overall flavor of crunchy, outer crust.
More delicious compound butter recipes
- Gorgonzola Butter
- Roasted Garlic Goat Cheese and Chives Compound Butter
- Tomato Butter
- Asian 5-Spice Compound Butter
Sauce recipes to top your steaks
- Roasted Red Pepper Pesto Sauce
- Chimichurri on Grilled Sirloin Steak
- Alabama White Barbecue Sauce
- Bourbon Brown Sugar Barbecue Sauce
Enjoy!!
Perfect Grilled Steaks
Ingredients
Lemon-Garlic Butter
- 4 Tablespoons unsalted butter softened
- 1 clove garlic pressed or finely minced
- 1 Tablespoon lemon juice
- 1 Tablespoon Italian parsley chopped - can substitute rosemary or thyme
Dry Rub
- 2 Tablespoons course black pepper
- 1 Tablespoon brown sugar I used Swerve - keto
- 1 Tablespoon sea salt mine is Himalayan Pink
- 1/2 Tablespoon garlic powder
- 1/4 teaspoon cayenne pepper add more for additional heat
- 2 steaks I used ribeye
Instructions
Lemon-Garlic Butter
- Mix the butter, parsley, garlic and lemon juice together in a small bowl.
- Option #1 – Place the butter mixture on a sheet of plastic wrap and roll into a log shape.
- Option #2 – Fill several cavities of a silicone mold with the butter mixture.
- Place in the refrigerator of freezer to chill until ready to use.
Dry Rub
- Mix the pepper, salt, brown sugar, garlic, cayenne, and paprika together in a small bowl.
- Thoroughly coat all sides of the steaks, pressing to rub into the flesh. Shake off any excess seasoning. You may have leftover seasoning depending on how large your steaks are.
- Heat grill on HIGH to 500 degrees.
- Place the steaks on the grill and char/sear for two minutes.
- Flip the steaks over and sear on the other side for two minutes.
- Reduce heat to medium-low and continue cooking until internal temperature reaches your desired doneness. See notes below.
- Place steaks on a plate, cover with aluminium foil and allow to rest for 10 minutes. Steaks will continue to cook after they have been removed from the grill.
- Serve with a serving of herb butter.
Notes
- Allow steaks to come to room temperature before placing them on the grill.
- My steaks were not very thick and only took about 5 1/2 minutes total to cook.
- Temperatures below are for the internal temperature when you remove them from the grill. The temperature will rise 10 degrees while resting.
- Medium-rare – 125 degrees
- Medium – 130 degrees
- Medium-well – 140 degrees
- This recipe would be perfect for sirloin steaks.
- Bone-in ribeyes will take additional time to cook, as will thicker cuts like filet mignon.
- Cook thicker steaks with the grill closed with an even heat.
- The brown sugar in the seasoning mixture adds to the char on the outside of the meat and to the overall flavor of crunchy, outer crust.
Nutrition
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