Grilling Steak and Browned Butter

Grilled Steak with Browned Butter infused with garlic and black pepper is pure perfection on a plate. You get that rich, nutty flavor of browned butter that usually comes from a high-end steakhouse, but this time, it's sizzling right on your barbecue. No mess, no butter dripping through the grill, just juicy, tender steak kissed by smoke and packed with flavor in every bite.

Whether you're grilling steak outdoors under the sun or indoors on a grill pan, this recipe guarantees mouthwatering results every time. Pair it with browned butter mashed potatoes garlicky mushroomsor buttery green beans for the ultimate dinner spread. It's proof that a reliable grilling steak doesn't need to come from a restaurant, you can make a perfectly seared, buttery steak for grilling right at home.

What Makes This Recipe So Good

What makes this recipe so good is that irresistible browned butter. We love how it melts into the steak, adding a rich, nutty flavor that reminds us of our favorite steakhouse dinners. The garlic and black pepper infuse beautifully, giving each bite a bold, savory taste that's downright addictive.

What we love most about this grilling steak recipe is how foolproof it is. Whether we're cooking on the barbecue or indoors on a grill pan, it always delivers a good balance of smoky, juicy, and tender. It's the kind of steak for grilling that makes you feel like you've mastered the art of steak night at home.

What Goes Into This Grilling Steak

A great grilling steak starts with just a few quality ingredients that let the meat shine. Browned butter, garlic, and herbs work together to add rich, savory flavor while keeping every bite tender and juicy.

• Unsalted Butter: The key to that nutty, caramelized flavor that makes this grilling a steak recipe taste like it came straight off a steakhouse menu.
• Garlic: Smashed cloves infuse the butter with an good aroma and depth that coat the steak beautifully.
• Fresh Herbs: A couple of sprigs of thyme or rosemary add earthy, fragrant notes that balance the richness of the butter.
• Steaks: Choose your favorite cut Ribeye, Strip, Porterhouse, T-Bone, or Sirloin are all great options for a reliable grilling steak experience. If you're using these cuts for a quick weeknight meal instead of a full grill session, they also work perfectly in this Easy One Pan Philly Cheesesteak Skillet.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Bring Steaks to Room Temperature: Remove steaks from the refrigerator 15–30 minutes before grilling and cover with wrap or foil. This helps them cook evenly and stay tender.

1. Prepare the Butter: While the steaks rest, melt butter in a small pot or skillet on the grill over medium-high heat, stirring continuously to prevent splattering.

1. Brown the Butter: Once the butter begins to foam, watch as it turns to golden brown. When you smell that nutty aroma, remove it from the heat immediately.

1. Infuse the Flavors: Add smashed garlic cloves, herb sprigs, salt, and pepper. Stir gently to brown the garlic and lift any flavorful browned bits from the pan.

1. Set Aside to Rest: Cover and let the browned butter sit for a few minutes to absorb the garlic and herb flavors.

1. Preheat the Grill: Heat grill over high and lightly grease plates with oil. Pat steaks dry, brush with oil, and season with salt and pepper.

1. Grill the Steaks: Cook steaks for 4–5 minutes per side or until browned and cooked to your preferred doneness. Spoon a little browned butter over the steaks as they cook.

1. Rest and Serve: Transfer steaks to a warm plate and rest for 5 minutes before serving. Pour the remaining browned butter over the top and enjoy your perfectly grilled steak.

Give your grilled steak an unexpected twist with sides that go beyond the usual. Serve it with a warm basket of Oven-Baked Spicy Cheesy Garlic Bread to mop up all that rich, browned butter on your plate. Try One Pot Orzo Primavera for something fresh yet comforting, its buttery, garlicky pasta and tender veggies make a surprisingly light companion to a rich steak.

For something a little indulgent, pair it with Cheesy Bacon Bolognese Stuffed Sweet Potatoes. The combination of savory beef, smoky bacon, and sweet potato is bold and satisfying in all the right ways. Or go elegant with Cheesy Garlic Butter Caprese Portobelloswhere juicy mushrooms and a burst of tomato-basil freshness balance every bite of your steak for grilling.

Kitchen tip

• We like to let our steak sit at room temperature for about 30 minutes before grilling. It helps it cook evenly and keeps it beautifully tender inside.
• Make sure your grill is properly hot before the steak hits it. That sizzling sear is where all the flavor and crust magic happens.
• Once it's cooked, we always let our steak rest for at least 5 minutes. It's the secret to locking in those rich, juicy flavors.
• My favorite finishing touch is brushing the steak with browned butter just before serving. It gives it that nutty, steakhouse-quality taste that never disappoints.

Recipe FAQ's

We like to keep it simple with salt, cracked black pepper, and a drizzle of oil. The browned butter and garlic in this recipe do the rest, adding deep, rich flavor while letting the steak's natural taste shine through.

Ribeye, Strip, and T-Bone are our top picks. They're beautifully marbled, which means they stay juicy and flavorful even over high heat. You can't go wrong with any of them.

Absolutely! That nutty, garlicky butter is good on chicken, seafood, or even roasted vegetables. It's one of those sauces that makes almost everything taste better.

What you need

• 1/2 cup unsalted butter
• 6-8 cloves garlic smashed with the blunt end of a knife
• 2 sprigs fresh herbs thyme or roasemary work well
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 1/2-1 teaspoon cracked pepper
• 4 steaks we suggest Ribeye, Strip, Porterhouse, T-Bone, Rump, Sirloin or Eye Fillet for best results
• 2 tablespoons cooking oil we suggest canola oil

Method

1. Remove steaks from refrigerator for at least 15-30 minutes before grilling. Cover with wrap or foil.
2. While steaks are out, melt butter in a small pot or skillet over on the grill plates over medium-high heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering.
3. When butter begins to foam, the colour will change from yellow to tan to a rich golden brown colour. As soon as you smell a nutty aroma, take the pan off the heat.
4. Add in smashed garlic cloves, herb sprigs, pepper and salt. Give it a light mix with a wooden spoon to evenly brown the garlic and lift up any browned bits on the base of your pan.
5. Cover and set browned butter aside to absorb garlic and herb flavours.
6. Heat grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper.
7. Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spoon a little browned butter over the steaks, then transfer steaks to a warm plate and let rest for 5 minutes if time allows.
8. Serve with the rest of the browned butter.