I always get intrigued by recipes that claim “best” or “perfect.” I always want to know what makes them so perfect or the best. Those words are incredibly subjective. While I’m definitely more on the rare side of steak scale, it still has to be cooked. If it’s too raw, I can’t chew it well enough to eat it. If it’s too well done? No thanks! I won’t even try. I’m pretty sure that was part of my problem with steak and choking on it when I was little. Over done steak. YUCK!
Those are just my opinions though. My SO? He loves super rare steak. I think he’d eat it raw without a problem. Ick. My dad? He prefers his on the more medium-well done side. Ehhhh, not the best for me.
I think my grandpa rocks it when it comes to grilling a perfect steak. Sometimes it’s just a bit too rare still, but usually it’s spot on for me. It’s still moist and tender, but I’m not having to rip through under cooked meat.
I need to try this steak recipe. First, I need to find a grill pan. I live in an apartment with no balcony or space for a grill. WAH! So a grill pan it will have to be. Then I’m going to make this herbed butter. Herbed butter?!?! Yes, please! Honestly, I get why this girl is claiming “perfect” on her recipe. Beautifully seasoned and grilled steaks topped with homemade herbed butter? You truly can’t go wrong.
Now that you know the attributes of this sinfully delicious steak recipe, what’s stopping you from trying it? Go on! I know there are steak eaters out there. Seriously though, this herbed butter sounds divine. There’s a blend of 5 or so herbs and spices in there, on top of the already seasoned steak. AMAZING!
Thanks to Kristin at Iowa Girl Eats for this wonderful recipe!
- 2, 1lb bone-in strip steaks cut 1-1/2″ thick (or your steak of choice)
- grapeseed or vegetable oil
For the Steak Seasoning:
- 3/4 Tablespoon rock salt
- 1-1/2 teaspoons whole black peppercorns
- 1/2 teaspoon dried minced garlic
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon red chili pepper flakes
For the Herb Butter:
- Big pinch steak seasoning
- 1 stick salted butter (1/2 cup,) softened to room temperature
- 1 Tablespoon finely minced fresh rosemary
- 1 Tablespoon finely minced fresh thyme
- 2 Tablespoons chopped parsley
- 1 garlic clove, pressed or minced
- For the Steak Seasoning: Add ingredients to a mortar and pestle then coarsely grind. Alternatively, add ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush ingredients with a meat pounder, rolling pin, or heavy bottomed skillet.
- For the Herb Butter: Add ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap wrap then shape into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes.) Can be done ahead of time.
- For the steaks: Trim steaks of any big hunks of fat to avoid flare ups on the grill then pat dry with a paper towel. Drizzle each side lightly with oil then season generously with the steak seasoning and rub into steaks – you should use most if not all of the seasoning.
- Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners) then heat on high for 10-15 minutes. Add steaks then sear on each side for 1-1/2 minutes (adjust accordingly if your steaks are bigger or smaller than 1lb cut 1-1/2″ thick,) keeping the lid closed when not flipping. Transfer steaks to unlit portion of grill then continue cooking for 7-10 minutes with the lid closed for medium, or until they’ve reached your preferred level of doneness. Remove steaks to a platter then let rest for at least 5 minutes. Top with herb butter slices then serve.
For more stellar recipes and great step-by-step photos, visit Iowa Girl Eats.