Perfect Grilled Steak with Garlic Herb Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
440 kcal
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Course
Main Course
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Cuisine
American
Perfect Grilled Steak with Garlic Herb Sauce
Description
Perfect Grilled Steak with Garlic Herb Sauce focuses on rib steaks with a dry-aged quality, providing rich flavor and tender texture. The steaks are patted dry and seasoned before resting briefly. Cooking on a charcoal grill uses an initial high direct heat to sear both sides, creating a caramelized crust. After searing, the steaks move to indirect heat for even cooking to the desired internal temperature.
The sauce is prepared in a pan over medium heat by melting butter with olive oil, then sautéing chopped shallots and garlic until translucent and fragrant. A blend of chopped rosemary, parsley, tarragon, cilantro, and mint is stirred in, along with lemon juice, smoked paprika, and the remaining salt and pepper. This results in a flavorful, herbaceous sauce with balanced acidity and smoky warmth.
The method includes rubbing a potato half on the grill grates beforehand to prevent the steaks from sticking. After grilling, the steaks can be served immediately with the warm garlic herb sauce spooned over. Leftovers should be refrigerated in an airtight container for up to two days, and the sauce can be reheated before serving again.
Ingredients
- 2 rib steaks 16 oz. each, USDA Prime, dry-aged, bone-in
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 tbsp butter unsalted
- 2 tbsp olive oil
- 1 shallot chopped
- 6 cloves garlic minced
- 2 prings rosemary chopped
- 1/4 cups parsley chopped
- 1/4 cup tarragon chopped
- 1/4 cup cilantro chopped
- 1/4 cup mint chopped
- 2 lemon juice of
- 1/4 tsp smoked paprika
Instructions
- Pat dry the steaks very well on both sides. Season with half of the salt and pepper. Let the steak sit on the board for a few minutes.
- Prepare the grill and wait for the charcoal briquettes to become hot and ashy.
- Meanwhile, place the butter and olive oil in a pan over medium heat. Once the butter is melted, add in the shallot and garlic. Cook for a few minutes until they're translucent and aromatic.
- Remove the pan from the heat and add the rosemary, parsley, tarragon, cilantro and mint. Stir and add the remaining salt and pepper. Add the lemon juice and smoked paprika. Stir and set aside.
- Once the briquettes are very hot, carefully move them to one side of the grill so you have direct and indirect heat. Cut a potato in half and rob it on the grates to prevent the meat from sticking.
- Place the steaks on direct heat and sear for 4 minutes on each side. Then transfer to the indirect heat and cook for another 4 minutes on each side until the internal temperature registers at 135°F (medium).
- Remove the steak from the heat and let it sit on the cutting board for 10 minutes. Then slice and serve with the garlic herb sauce.
Notes
- Monitor the steak carefully while grilling to avoid overcooking.
- A gas grill may be used following the direct and indirect heat cooking method.
- Store leftover steak in an airtight container refrigerated up to 2 days; reheat sauce before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 1232mg | 51% |
| Potassium | 572mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1096IU | 22% |
| Vitamin C | 39mg | 43% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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