Broiled Steaks with Heavenly Herb Butter (Recipe)

written by

Charlotte Frederickson

posted on

February 6, 2024

Are you wondering what to cook for a special evening with your sweetie?

I bet you want it to be something unique, with an extra bit of panache and divine flavor.

Something sophisticated.

But something that is actually attainable on a week night in a home kitchen…

… and that doesn’t require years of training with a crabby Michelin star chef. LOL.

Well, I have just the ticket for you.

Perfectly Broiled Steaks with Heavenly Herb Butter

This special meal actually is as delicious - and as simple to put together - as it sounds.

Your sweetie is absolutely going to love it.

And you’re going to fall in love with the Herb Butter Sauce, because it goes with pretty much everything.

Incredibly versatile, it packs a punch of flavor.

It will absolutely level up anything else you want to serve alongside those luscious, perfectly grilled grassfed steaks.

Do you love eating steak but are intimidated because you don’t know how to make them and are afraid you’re going to ruin them?

This one’s for you.

I’m going to give you step by step instructions for broiling perfect steaks.

You don’t need a grill or anything special. With a bit of planning ahead and laying out the utensils and ingredients so they’re handy, these steaks will come out beautifully every time.

Soon you, too, will become an expert at serving up amazing steaks :)

This is a special meal at our house and one that we all love – small Farmhands and the Farmers alike.

So read on to see my favorite tips and tricks, then prepare for an extraordinary eating experience.

Click here to jump to the recipe for Heavenly Herb Butter.

About Perfectly Broiled Grass-fed Steaks

An important tip is to prepare the rest of dinner so it will be ready when the steaks are. The steaks don’t take long to cook and you want to serve them after only a short rest so the delicious butter will melt into a glorious sauce. And you don’t want to be rushing around finishing up a salad when you really should be keeping an eye on what’s happening in the very hot oven…

Make sure the steaks are completely thawed in the refrigerator. 24hours in the fridge should do it.

And you're going to bring the steaks out of the fridge about 30 minutes before cooking time. This will allow them to approach room temperature, which will help them cook better.

You're also going to salt them generously as soon as you take them out of the fridge. This allows the salt to begin melding with the meat for ultimate flavor. Don't worry, salting your meat in advance doesn't dry out your meat.

Note that after broiling, you’re going to let the steaks rest for five minutes before serving them.

The five-minute rest time is important because it does two things. One, it allows the steaks to finish cooking to the final temperature. Two, it allows the steaks to reabsorb some of the juices that they’re going to release immediately upon being removed from the oven. And we all want a super juicy steak!

What do you want the final temperature to be for a perfectly cooked steak?

At our house we like a medium rare steak. That means we target a temp of 130 F when we take it out of the oven, and the final temp will be around 135 F after the rest period.

Note – this is below the temperature set by the USDA Food Safety Guidelines, that suggest cooking all beef to 145 F. This is more of a medium steak, and you would remove the steak from the oven at 140 F.

For a rare steak, you would remove the steak from the oven at 125 F for a final temp of 130 F.

We strongly recommend not cooking our fantastic grass-fed steaks much past 145 degrees, unless you truly only like steak with zero pink. Cooking the steaks to no more than medium doneness will create the best eating experience with grass-fed steaks, which typically are leaner than their commercial grain-finished counterpart.

Perfectly Broiled Steaks Recipe

Ingredients

2 grass-fed steaks, such as New York or Rib Eye

Salt

1 T Avocado oil

Herbed Butter for serving, optional

Directions

Remove thawed steaks from refrigerator about 30 minutes before cooking so they can begin coming to room temperature.

When you take the steaks out of the fridge, pat them dry with a paper towel, salt both sides generously, and set aside on a plate for about 30 minutes.

Prepare the rest of dinner so it will be ready when the steaks are. The steaks don’t take long to cook and you want to serve them after only a short rest so the delicious butter will melt into glorious sauce.

Arrange the rack in your oven so the top of the cooking pan is approximately 4-5” from the broiler elements.

Place a broiler pan on the rack in the oven, turn the oven on to broil, and preheat for 5 minutes.

Brush the top of the steaks with avocado oil, using a pastry brush.

Take the preheated broiling pan out of the oven.

Using tongs, carefully place the steaks on the pan, turning them as you do so the oiled side is down.

Brush the top of the steaks with avocado oil.

Place the pan back under the broiler and set the timer for 5 minutes.

At this point I slightly crack the door on my oven. This is to keep the oven from getting too hot which could turn the broiler element off and affect the cooking time.

After 5 minutes of initial broil time, remove the pan from the oven, turn the steaks over, and place back under the broiler.

Set the timer for 4 minutes.

Remove the steaks from the oven and test the temperature with a meat thermometer.

Your target temperature on this step is 5 degrees LESS than your desired final temperature. If the steaks aren’t to your target temperature, place them back into the oven for 1 minute and then check the temperature again.

Check at 1 minute intervals until your steaks reach the target temperature.

When they’ve reached the target temperature, remove the pan from the oven.

Using tongs, remove the steaks to a plate or cutting board and tent with aluminum foil for 5 minutes of rest time. The steaks are going to release some juices, so beware of this when placing them on a flat surface like a cutting board.

After resting for 5 minutes, place steak on plate and garnish with a dollop of Herbed Butter to serve.

Click here to order Grass Fed Steaks.

Top 3 Secrets for Great Kabobs (Recipe)

Have you grilled shish kabobs yet this summer? I have to say, they’re one of my favorites and something I look forward to making every year as soon as the sun starts to shine. Shish kabobs are simple, healthy and so perfectly suited to the fresh tastes of summer. Quick enough for a weeknight, they can also be prepped in advance for a sunny deck party. Their roots are in multiple culinary traditions. Sometimes they’re just called Skewers. In Greece they’re called Souvlaki, which is what I made this week for my family. So what are they? At the most basic level, shish kabobs are bits of meat and/or vegetables placed onto skewers and grilled. The combinations of ingredients and flavors are endless, so they easily suit dietary needs, flavor preferences, and whatever is fresh for the season. But there are a few ways kabobs can go wrong if you don’t have the right methods in place. To help you get it right and have the best eating experience, today I’m sharing my top 3 secrets for great kabobs. Follow these 3 top rules and I can nearly guarantee you’ll create a delicious outcome every time. 1. Remove any connective tissue from the meat before grilling. Skip this step and you’re going to be disappointed. Connective tissues, like the fascia and silver skin, add a nutritious element to stews - but are enemies to a quick cooking dish like kabobs. Leave them in the kabobs, and you’ll end up with a tough nightmare you can’t chew. So, depending on the cut you choose, make sure to carefully remove any connective tissue before cutting the meat into one inch cubes. Following this advice is especially imperative if choosing a more economical cut of beef, like London Broil, stew meat or Denver steaks. They are delicious and can make great kabobs, but the tradeoff is a bit of extra labor on your part. You don’t have to throw away the trimmed bits, either. Save them in the freezer to add extra flavor and nutrition to your next batch of bone broth. Or cut them up for your dog or cat – best friends for life! Now, don’t confuse undesirable connective tissue with intermuscular marbling. You can tell it’s connective tissue to be removed if the muscle pulls away on both sides (see photo). Marbling, on the other hand, is the thin white veins of fat that run through the muscle. Marbling is delicious and highly desirable in kabobs. Leave it in! For the easiest to prepare and most tender bite, choose a quality steak like the New York Strip, Rib Eye or Top Sirloin. These cuts have very little, if any, connective tissue, so you’ll save the trimming step. Plus the NY and Rib Eye especially have the perfect amount of marbling to make for a super tender bite. Since our steaks are cut at 1” thick, all you need to do is finish cutting them into 1” cubes. Click here to buy steak for kabobs now. If you’re looking for a pork options, pork chops and kabobs are your best bet. They’re both delicious, but make sure to follow the rule on removing connective tissue when opting for the kabob. 2. Place meat on separate skewers from the vegetables. This is important because the vegetables are going to take waaaayyy longer to cook than the meat. Put them on the same skewers like in the pretty magazine pictures and you’re either going to have shoe-leather meat or raw vegetables. Which leads to… 3. Don’t overcook the meat. Overcooked, dried out meat is tough meat. I probably sound like a broken record on this point, but it’s so easy to get this step wrong. And it's important because I want you to enjoy every bite of our premium grass-fed beef - every time. So first grill those vegetables (the ones you placed on separate skewers) until they’re lovely and crisp-tender. Set them aside and THEN throw on the meat skewers. Now, don’t blink. Definitely don’t walk away to fill your drink, set the table, or mediate a kid dispute… In a flash, those succulent meat skewers will reach an internal temperature of 140 degrees. You’ll just have time to turn them and get lovely grill marks on all sides. Take them off the heat and rest them on a plate for 5 minutes. The internal temp will raise another 5 degrees and the meat juices will reabsorb for the most tender, juicy bite. Use a medium (not high) flame, for best results. Bonus Tips Get the family into the action. Cut up all the vegetables, toss them in olive oil, and then let everyone make their own skewers with whatever ingredients they prefer. When we made kabobs this last week, the Farmhands each made their own skewers and had so much fun in the process. Farmhand Vera eschewed the mushrooms. For Farmhand Eli, no onion. Farmhand Grace put on everything because that’s most fun - especially the “vacchinnies” (translation: zucchini). And no one punctured their hand with the sharp skewers! At least after I showed them how to put the veggies on a cutting board instead of the palm of your hand :) Final flavor tip - Be sure to marinate the meat skewers for at least 30 minutes or up to 24 hours. My absolute favorite marinade is from my Greek Souvlaki Recipe, because it complements both One Straw beef and pork without covering up the inherently luscious flavor. And don’t forget to make the tzatziki dressing from the same recipe. Drizzle it over the meat and vegetables on your plate. Then dust with parsley, salt and fresh ground pepper for the perfect finish. Are you hungry yet? I just finished up the last of our kabob leftovers for lunch and I’m wishing I’d made more… Click here to order beef or pork for kabobs now.