Angus Beef Steak Recipe
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
- In a small bowl, combine the softened butter, chopped herbs, minced garlic, and kosher salt. Mix thoroughly until all ingredients are evenly incorporated.
- Transfer the butter mixture onto a sheet of parchment paper. Roll and shape it into a log approximately 2 inches in diameter.
- 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
- 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.
- Season both sides of the steak generously with kosher salt and freshly ground black pepper.
Grill the Steak
- Preheat your grill to high heat, approximately 450°F–500°F. Lightly oil the grill grates to prevent sticking.
- Place the steak on the preheated grill. Sear one side for 4–5 minutes, ensuring a proper char develops without moving the steak.
- Flip the steak using tongs and sear the other side for an additional 4–5 minutes or until it reaches your desired internal temperature:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
Enhance the Flavor
- 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.
- Add rosemary sprigs and smashed garlic cloves to the grill for additional aroma.
Rest and Serve
- 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.
- 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.