Make the best steak with this Best Steak Marinade and Steakhouse
Butter. Make a restaurant style meal at home! Plus, learn how to
grill a perfect steak!
THE BEST STEAK MARINADE AND STEAKHOUSE BUTTER
of flavor. Sometimes it’s because it’s a cheaper cut of meat
and sometimes it’s because there isn’t a whole lot of fat on
them (and fat = flavor!) So, when that is the case, I break out my
Note: Use your preferred steak seasoning brand. Montreal
Steak seasoning or 21 Seasoning Salute (from Trader Joes) are my
two favorites. If you don’t have red wine vinegar, just go with a
regular white, distilled vinegar. Also, I just use the store-bought
minced garlic. It works great for this and is a time saver!
HOW TO MAKE THE BEST STEAK MARINADE:
and squish all the ingredients around until combine.Place both steaks into the
bag and smooth it down to get most of the air out. Squish the
steaks around in the marinade to make sure they are both fully
coated. Pop the sealed bag into the fridge to marinade overnight or
for at least an hour.
STEAKHOUSE GARLIC HERB BUTTER
and garlic. It not only works great on grilled steaks but it’s
perfect for grilled chicken too! You slice a bit of it on a warm
steak and it melts and then you can scoop up the flavor with each
slice. So, so yummy!
HOW TO MAKE STEAKHOUSE BUTTER:
(I recently planted some herbs and have them in pots just outside
my kitchen. This is one of the many things I love about spring and
summer – fresh herbs!) You want them diced finely. Mix together
the softened butter with the fresh herbs.
butter) onto some plastic wrap.
HOW TO GRILL THE PERFECT STEAK:
brand) into a chimney starter. You don’t need any lighter fluid
and it takes about 10-15 minutes for the coals to get ready.
chimney and then light the newspaper in several spots. The chimney
and coals will do the rest. I have a half propane/half charcoal
grill. So I use the gas side to light up my chimney. Once the fire
reaches the top of the briquets, they are ready! This is a good
time to prep your steaks. Take them out of the fridge and let them
come to room temperature.
create two zones: one for direct cooking and one for indirect
This two zone heating is perfect for any flareups (you can just
move the meat over to get it off the high heat) but it also helps
create those pretty grill marks!
minutes each. Then place them onto the opposite side of the grill
where you didn’t place any coals.
degrees is a medium-cooked steak. If you like them more well-done,
then allow them to cook over the indirect heat for a few more
minutes until the desired temperature is reached.
5 minutes. Pop a slice of your homemade steak butter on top and
allow it to melt as the steak rests. Then serve it up with my
favorite POTATO PACKETS
Updated & republished: May 2019
Take your steak to another level. A simple, fresh vinaigrette
marinade with garlic is all it takes to make a steakhouse-style
steak at home!
- 1/3 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp steak seasoning
- 1 tbsp minced garlic
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 lbs bone-in NY strip steaks
- 1 gallon ziploc bag
- Measure all the ingredients into the ziplock bag.
- Seal the bag and squish all the ingredients around until
- Place both steaks into the bag and smooth it down to get most
of the air out.
- Squish the steaks around in the marinade to make sure they are
both fully coated.
- Pop the sealed bag into the fridge to marinade overnight or for
at least an hour.
A deliciously easy recipe for Steakhouse Garlic Herb Butter that
is full of fresh herbs, seasoning and garlic. Takes your steaks to
a whole new level!
- 1 cup (2 sticks) salted butter (softened to room temp.)
- 1/2 tbsp minced garlic
- 2 tbsp fresh chives
- 1 tbsp fresh thyme
- 1/2 tbsp lemon juice
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Chop up the thyme leaves (not the stem part) and the
- You want them diced finely.
- Mix together the softened butter with the fresh herbs.
Add in minced garlic, lemon juice, salt & pepper.
- Stir really well.
- Place butter mixture onto some plastic wrap.
- Wrap it up into a log.
- Then pop it into the fridge.