Grilled Steak with Herb Butter and Arugula

Grilled Steak & Arugula
Grilled Steak & Arugula

Grilled Steak with Herb Butter and Arugula

  • Author: Stacy Chillwell
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24 1x


This grilled steak recipe is perfect. It is seasoned before cooking to allow the flavors to meld, and seasoned after with a fatty, herbaceous compound butter. Is your mouth watering yet? The hardest part about making steaks is knowing when they are perfectly done. The trick is to have a meat thermometer on-hand to check the temperature to ensure the steaks are exactly as you like them.



For the Spice Mix

  • 3/4 tbsp coarse sea salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1/2 teaspoon dried garlic
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon chopped rosemary
  • Pinch of red pepper flakes

For the Herb Butter

  • 1 pinch steak seasoning
  • 1 stick salted butter, softened
  • 1 tbsp finely minced rosemary
  • 1 tbsp finely minced thyme
  • 1 tbsp chopped parsley
  • 1 minced garlic clove
  • 2 1lb bone-in strip steaks, cut 1 1/2-inches thick
  • Vegetable oil


  1. Add all spices together for spice rub. Mix to combine and set aside.
  2. For the herb butter, combine 1 big pinch of the steak seasoning you just made, softened butter, rosemary, thyme, parsley, and garlic. Combine to a smooth paste with a spoon. Spoon mixture out on plastic wrap and roll into a log. Twist both sides of the plastic wrap like a Tootsie Roll and set in the fridge to harden slightly.
  3. Toss your steak in the seasoning mix before grilling. Coat evenly.
  4. Heat up your grill so that you have one hot side and one cooler side. Place your steaks to sear on the hot side of the grill for 1-2 minutes per side. Once charred on both sides, move steaks to cool side of grill and cover for 7-10 minutes until your level of doneness is achieved.
  5. Remove steaks from the grill and set aside on a plate to rest 10 minutes. Top with 1-inch thick slice of herb butter and allow to melt over the top.
  6. Slice on the bias and serve steaks on top of some fresh arugula.


  • For medium-rare, steaks should register 130F, 55C.
  • For medium, 140F, or 60C. For medium-well, 150F or 60C.
  • For well-done, 160F or 70C and above.
  • Category: Appetizer
  • Method: Grill
  • Cuisine: American, French
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