Grilled Bone-In Strip Steak with Herb Butter
A beautifully browned crust, the rich flavor of Angus beef, and a little herb butter melting over the warm steak. A bone-in strip steak doesn’t need a long list of ingredients to become the star of the meal.
The secret is to cook it in two stages: direct heat for a deep, flavorful sear, followed by indirect heat to bring the inside to the perfect temperature.
Ingredients for 2 servings
- 2 Premium Angus bone-in strip steaks
- 1 tbsp oil
- Salt and freshly ground black pepper
For the herb butter:
- 40 g softened butter
- 1 small garlic clove, crushed
- 1 tbsp chopped parsley
- A little fresh thyme
- Zest of ¼ lemon
Method
- Prepare the herb butter
Mix the butter with the garlic, parsley, thyme, and lemon zest. Refrigerate until ready to serve.
- Prepare the grill
Set up two heat zones: one over high direct heat and one for indirect cooking. On a gas grill, simply leave one of the burners turned off.
Pat the steaks dry with a paper towel, lightly coat them with oil, and season with salt.
- Sear the steaks
Place the steaks over the hot zone and sear on both sides. About 2–3 minutes per side should be enough to develop a good crust, but keep an eye on the surface of the meat, as cooking times can vary depending on the heat.
- Finish over indirect heat
Move the steaks to the cooler side of the grill and close the lid. Check the temperature at the thickest part of the meat, making sure the probe does not touch the bone.
For safe cooking, aim for an internal temperature of 63°C (145°F), followed by at least 3 minutes of resting time.
- Let the steaks rest
Transfer the steaks to a platter and let them rest for 5–10 minutes before slicing. Top with the herb butter and freshly ground black pepper.
What to serve it with
Grilled vegetables, baked potatoes, or a green salad with a lemon dressing all make great accompaniments. Keep the sides simple—the steak and herb butter already bring plenty of flavor to the table.
Fire up your next barbecue with Premium Angus Bone-In Strip Steak.
