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Grilled Garlic Butter Steak Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled garlic butter steak delivers tender, juicy meat with a luxurious herb-infused crust. The combination of garlic, fresh rosemary, and quality butter creates a restaurant-quality dish that captures the essence of Mediterranean grilling. Perfect for a special dinner, this steak is both simple and elegant.

Ingredients

• 2 ribeye or T-bone steaks (300g/10.5 oz each)
• 6 tablespoons unsalted butter (85g)
• 8 garlic cloves, minced
• 3 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 1 tablespoon extra virgin olive oil
• Sea salt to taste
• Freshly cracked black pepper to taste
• 1 lemon, cut into wedges

Instructions

1. Pat the steaks completely dry with paper towels and let them rest at room temperature for 10 minutes. This ensures even cooking and better browning.

2. In a small saucepan over medium heat, melt 4 tablespoons of butter. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned, stirring occasionally.

3. Add the rosemary and thyme sprigs to the garlic butter, remove from heat, and let infuse for 5 minutes. This develops the herb flavors.

4. Preheat your grill to high heat (approximately 230°C/450°F). Lightly brush the grill grates with oil to prevent sticking.

5. Season both steaks generously on both sides with sea salt and freshly cracked black pepper just before grilling.

6. Place the steaks on the hot grill and cook for 4-5 minutes without moving them, creating a caramelized crust. Flip once and cook for an additional 4-5 minutes for medium-rare (internal temperature of 54-55°C/130-131°F).

7. In the final minute of cooking, place the remaining 2 tablespoons of butter on top of each steak and spoon the garlic herb butter over them using the herb sprigs as a brush.

8. Transfer the steaks to a warm plate and let them rest for 4-5 minutes. This allows the juices to redistribute throughout the meat.

9. Serve immediately with lemon wedges on the side and any accumulated pan juices drizzled over the steaks.

Substitutions

• Use ghee instead of butter for a higher smoke point and richer flavor
• Substitute rosemary and thyme with sage and oregano for a different Italian herb profile
• Replace ribeye with strip steak or sirloin for a leaner option
• Use garlic-infused oil instead of fresh garlic for milder, sweeter garlic notes

Tips

• Never pierce or press down on the steak while grilling, as this releases flavorful juices
• Invest in a meat thermometer for precision; remove steak 2-3°C/5°F before target temperature as it continues to cook while resting
• Allow steaks to reach room temperature before grilling for more even cooking from edge to edge
• Use fresh herbs rather than dried for the most vibrant flavor and authentic Italian taste

In Italian cuisine, bistecca alla fiorentina exemplifies the tradition of grilling high-quality meat with minimal embellishment—just salt, pepper, and sometimes herbs like rosemary. This garlic butter steak honors that philosophy while adding garlic and butter, which are foundational to Italian cooking and elevate the simplicity of the dish.

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