perfect grilled steak

Perfect Grilled Steak with Herb Butter features a homemade dry rub and melty herb butter finish. Absolutely mouthwatering!

Perfect Grilled Steak

grapeseed or vegetable oil

Tablespoon rock salt

black peppercorns

garlic

onion

fennel seeds

red chili pepper flakes

steak seasoning

salted butter (1/2 cup,) softened to room temperature

Tablespoon rosemary

Tablespoon finely minced fresh thyme

Tablespoons chopped parsley

garlic clove, pressed

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.

A taste of Italy, right in your backyard! This Grilled Tuscan Steak recipe is a deliciously fun way to switch up your steak night at home. 
Inspired by Tuscany, a region in central Italy famous for its grill-loving &amp; meat-loving food culture, this recipe soaks your tender steak of choice in a fragrant combination of lemon, garlic, &amp; aromatic fresh herbs. It's not overly citrusy, but a little lemon brightens up the flavor of rich grilled steak – if you've never had a little lemon with a steak dinner, you're seriously in for such a treat!
Be sure to read through the blog post, above, for plenty of grilling tips &amp; some guidance for steak doneness!

Grilled Tuscan Steak with Lemon, Garlic, &amp; Rosemary

(two)

olive oil

lemon, zested

garlic, smashed open

rosemary,

oregano

salt black pepper, to season

Prep the Tuscan-style marinade &amp; marinate the steaks

Add the steaks to an airtight container resealable storage bag. Top with the olive oil, lemon zest, garlic, fresh rosemary sprigs, dried oregano, &amp; crushed red pepper flakes. Season with 1/2 teaspoon kosher salt &amp; ground black pepper as desired. Use your hands to really rub the herbs &amp; spices into the surface of the steaks. Cover &amp; marinate in the refrigerator for at least 12 hours or up to 2 days.

Prep the Tuscan steaks for the grill

About 30 minutes prior to grilling the steaks, pull them out of the refrigerator to let them come up to room temperature. I typically just pull them out of the fridge right before I preheat the grill (Step 3, below). Just before you&#8217;re ready to toss them on the grill, use paper towel to pat the steak as dry as you possibly can, then season generously with kosher salt – a good rule of thumb is 1 teaspoon per pound of meat – &amp; ground black pepper as desired.

Prepare the grill

Preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)

Grill the Tuscan-style steaks

Place the steaks on the grill grates, directly over the heat. Close the grill lid. Grill 3-5 minutes per side. For a nice medium rare, I grill 4 minutes per side, until an instant read thermometer inserted in the steak registers an internal temperature of 115-120 degrees F (refer to blog post above for more guidance on different steak temperatures &amp; cook times), transfer the steaks to a plate &amp; set aside to rest.

Rest, carve &amp; serve

Set the grilled Tuscan-style steaks aside to rest for 5-10 minutes, then carve &amp; serve as desired. We think this grilled Tuscan steak is wonderful as-is, finishing with just a touch of smoky finishing salt, but you can serve it with a vibrant sauce like pesto or Italian-style salsa verde if desired. Pair with your favorite pasta salad &amp; grilled veggies for the ultimate summer dinner! Enjoy!

Just excellent!   So I was tasked with making a steak "side dish" to go aside the headliner, an Italian version of Ratatouille.   I grabbed very thin cut (.25")  bottom round steaks, 4oz each and marinaded over 24 hours, knowing that cut might be chewy, even thin.   Worked great, the surface area being much more vast, I might have to cut down on the red pepper flakes for the weak at heart types.   But I will do this again, and may add lemon juice or vinegar to soften this tougher cut!  Thoughts on that?   Well done!

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

Just made this recipe tonight and it was delicious! Followed her grilling instructions to a T and we had perfectly medium rare ribeyes 😍 highly recommend this recipe for a totally easy, but extra special weeknight dinner.

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