Angus Beef Steak Recipe

Grilled Angus beef steak garnished with rosemary and served with roasted potatoes on a white plate.

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Grilled Angus beef steak topped with garlic herb butter—juicy, flavorful, and perfect for a quick, impressive dinner.

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Steak night at my house is kind of a big deal. It’s not just a meal—it’s a whole vibe. I remember the first time I attempted this Angus Beef Steak Recipe. I was feeling bold, thinking, How hard can it be? Spoiler alert: my first attempt was more “meh” than mouthwatering. The steak was overcooked, and the butter? Let’s just say it was less “compound” and more “chaos.”

Fast forward a few years (and many, many steak experiments later), and this recipe has become the one. The secret? Simplicity. A thick, juicy Certified Angus Beef steak, seasoned with just salt and pepper, seared to perfection, and topped with a garlic herb butter that melts like a dream. It’s everything you want in a steak without any unnecessary fuss.

Every time I make this, I think about that first attempt and laugh. It’s proof that even the best recipes start with a little trial and error. So if you’re nervous about grilling steak, don’t be. You’ve got this, and I promise it’s worth it.

Why You’ll Love This Angus Beef Steak Recipe?

  • Simple but Elegant: With just a handful of ingredients, you can make a dish that feels steakhouse fancy.
  • The Butter Steals the Show: Seriously, this garlic herb butter is a flavor bomb.
  • Perfectly Grilled Every Time: A hot grill and a little patience are all you need for that gorgeous sear.
  • Quick Cooking Time: The steak itself takes less than 10 minutes to cook.
  • Versatile: Whether it’s a date night or a family dinner, this recipe fits the bill.

Grilled Angus beef steak garnished with rosemary and served with roasted potatoes on a white plate.

Ingredient Notes:

Here’s a closer look at the key ingredients:

  • Certified Angus Beef Steak: T-bone or porterhouse is ideal here. These cuts have a perfect balance of tenderness and flavor.
  • Kosher Salt and Freshly Ground Black Pepper: Simple seasonings that let the natural flavors of the beef shine.
  • Unsalted Butter: The base for our compound butter. Using unsalted gives you better control over the seasoning.
  • Fresh Herbs: A mix of thyme and cilantro adds a bright, earthy flavor.
  • Garlic: You’ll use minced garlic in the butter and smashed garlic on the grill for double the flavor.
  • Rosemary Sprigs: Tossing rosemary onto the grill adds a subtle smokiness that’s absolutely irresistible.

Close-up of a juicy Angus steak topped with melted butter and herbs, paired with golden baby potatoes.

How To Make Angus Beef Steak?

Grilling steak doesn’t have to be intimidating. Let’s break it down:

Step 1. Make the Garlic Herb Butter
First things first: the butter. Mix softened butter, minced garlic, fresh herbs, and a pinch of kosher salt in a small bowl. Once everything’s well combined, transfer it to parchment paper and roll it into a log. Pop it in the fridge for at least two hours to firm up. (Pro tip: Save the extra butter for bread or veggies. You’ll thank me later.)

Step 2. Prep the Steak
Take your steak out of the fridge about 30 minutes before grilling. Why? Room-temperature steak cooks more evenly. Pat it dry with paper towels—this helps create that delicious crust. Then, season generously with kosher salt and freshly ground black pepper. Don’t skimp here!

Step 3. Preheat the Grill
Fire up your grill and get it hot. Aim for 450°F–500°F. Clean the grates and brush them with a bit of oil to prevent sticking.

Step 4. Grill the Steak
Place the steak on the grill and let it sear for 4–5 minutes without moving it. Flip it over and sear the other side for another 4–5 minutes. Use a meat thermometer to check the internal temperature: 135°F for medium-rare, 145°F for medium.

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Here’s the magic: during the last minute of grilling, place a round of the garlic herb butter on top. Let it melt into the steak while you toss a few rosemary sprigs and smashed garlic onto the grill for extra aroma.

Step 5. Let It Rest
Remove the steak from the grill and let it rest on a cutting board for about 8 minutes. This step is key—it gives the juices time to redistribute, so every bite is juicy and tender.

Step 6. Slice and Serve
Cut the steak away from the bone, then slice against the grain for maximum tenderness. Serve with an extra dollop of butter if you’re feeling indulgent.

Sizzling Angus beef steak with a charred crust, surrounded by fresh herbs and caramelized onions.

Storage Options:

Steak leftovers can be just as good as the original. Here’s how to store them:

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
  • Reheating Tip: Warm it gently in a skillet or oven to avoid drying it out.

Variations and Substitutions:

Want to make this recipe your own? Here are a few ideas:

  • Different Cuts: Ribeye, filet mignon, or New York strip all work beautifully.
  • Herb Swaps: Try parsley, chives, or dill if you’re out of thyme or cilantro.
  • Spicy Butter: Add a pinch of cayenne or smoked paprika for a little heat.
  • Indoor Option: No grill? Use a cast-iron skillet on high heat for a similar result.

Plate of perfectly seared Angus steak accompanied by lightly seasoned roasted vegetables.

What to Serve with Angus Beef Steak?

This steak pairs perfectly with classic sides. Here are a few ideas:

  • Mashed Potatoes: Creamy and buttery, they’re the ultimate comfort food.
  • Grilled Veggies: Asparagus, zucchini, or bell peppers are great choices.
  • Fresh Salad: A light Caesar or arugula salad balances the richness of the steak.
  • Red Wine: A bold Cabernet Sauvignon or Malbec pairs beautifully.

Frequently Asked Questions:

Can I make the compound butter ahead of time?
Absolutely. You can make it up to a week in advance and store it in the fridge or freeze it for later.

What’s the best way to check doneness?
Use a meat thermometer. For medium-rare, aim for 135°F; for medium, 145°F.

Can I skip the butter?
You could, but you’d be missing out. The butter adds so much flavor and takes the steak to the next level.

So, what do you think? Ready to fire up the grill and give this Angus Beef Steak Recipe a try? Let me know how it turns out—or if you have your own twist on steak night!

Elegant presentation of Angus beef steak with grill marks, a rosemary sprig, and drizzled balsamic glaze.

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Keep the Flavor Coming – Try These:

Plate of perfectly seared Angus steak accompanied by lightly seasoned roasted vegetables.

Angus Beef Steak Recipe

Prep Time 30 minutes
Cook Time 10 minutes
Compound Butter Chill Time 2 hours
Total Time 2 hours 40 minutes
Savor a perfectly grilled Angus beef steak seasoned with salt and pepper, complemented by a rich garlic herb butter. Simple yet flavorful.
2 Servings

Ingredients

For the Compound Butter:

  • 1 stick unsalted butter softened
  • 1/8 cup fresh herbs finely chopped (thyme and cilantro recommended)
  • 1 clove garlic minced
  • 1/8 teaspoon kosher salt

For the Steak:

  • 1 ½ lb T-bone or porterhouse steak Certified Angus Beef recommended, approximately 1 inch thick
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon compound garlic herb butter
  • 2 sprigs fresh rosemary
  • 3 cloves garlic smashed and peeled

Instructions
 

Prepare the Compound Butter

  1. In a small bowl, combine the softened butter, chopped herbs, minced garlic, and kosher salt. Mix thoroughly until all ingredients are evenly incorporated.
  2. Transfer the butter mixture onto a sheet of parchment paper. Roll and shape it into a log approximately 2 inches in diameter.
  3. Refrigerate the butter for at least 2 hours, or until firm. Once set, slice into 1/4-inch thick rounds. Reserve 1–2 rounds for the steak and store the remaining butter for future use.

Prepare the Steak

  1. Remove the steak from the refrigerator and allow it to sit at room temperature for 20–30 minutes. Pat both sides of the steak dry with paper towels to ensure proper searing.
  2. Season both sides of the steak generously with kosher salt and freshly ground black pepper.

Grill the Steak

  1. Preheat your grill to high heat, approximately 450°F–500°F. Lightly oil the grill grates to prevent sticking.
  2. Place the steak on the preheated grill. Sear one side for 4–5 minutes, ensuring a proper char develops without moving the steak.
  3. Flip the steak using tongs and sear the other side for an additional 4–5 minutes or until it reaches your desired internal temperature:
  4. Rare: 125°F
  5. Medium-rare: 135°F
  6. Medium: 145°F

Enhance the Flavor

  1. During the final minute of grilling, place a round of compound butter on top of the steak. Close the grill lid to allow the butter to melt and coat the surface.
  2. Add rosemary sprigs and smashed garlic cloves to the grill for additional aroma.

Rest and Serve

  1. Remove the steak from the grill and transfer it to a cutting board. Allow it to rest for 7–8 minutes to retain its juices.
  2. Slice the steak away from the bone and carve against the grain into even slices. Serve with an additional round of compound butter, if desired.

Notes

This recipe is naturally gluten-free. To ensure no cross-contamination, confirm that all ingredients, including butter and seasonings, are certified gluten-free. Additionally, clean the grill grates thoroughly before use.
Bitty
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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