Perfect Grilled Steak with Garlic Herb Sauce

5 from 6 votes

Perfect Grilled Steak with Garlic Herb Sauce

This perfect grilled steak is easier than you think! With a simple seasoning and a flavorful garlic herb sauce, this steak will be the star of your dinner table.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 440kcal

Author: Shadi HasanzadeNemati

Ingredients

2 USDA Prime Dry-Aged Bone-In Rib Steaks 16 oz. each
2 tsp kosher salt
1 teaspoon black pepper
4 tablespoon unsalted butter
2 tbsp olive oil
1 shallot chopped
6 cloves garlic minced
2 springs rosemary chopped
¼ cups parsley chopped
¼ cup tarragon chopped
¼ cup cilantro chopped
¼ cup mint chopped
2 lemon juice of
¼ 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

Keep a close eye on the steak to make sure it's not overcooked.
You can also use gas grill to cook the steak, follow the direct/indirect heat method.
Store the leftovers in an airtight container and refrigerate for up to 2 days. Heat the sauce before serving.

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