Perfectly Broiled Steaks with Heavenly Herb Butter (Recipe)
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.
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.
About Heavenly Herb Butter
Heavenly Herb Butter might become your new secret weapon in the kitchen. It makes an irresistible, silky sauce for mouthwatering grass-fed steaks. But it is also fantastic on pretty much anything else you want to put on your plate.
Pasta, potatoes, even rice. Steamed broccoli, carrots, beans, brussels sprouts. Pretty much anything warm it can melt over.
And it makes delicious garlic bread or garlic toast. Can I say Yum?!?
Herbed Butter is also completely adaptable to your personal tastes. I absolutely love the combination of garlic, rosemary and lemon. But if you prefer other herbs, feel free to substitute to match the flavor profile of the meal you want to create. Fresh oregano, thyme and chives would all make good options. Or amp up the amount of parsley.
Rosemary is a fairly pungent herb so I only use about 1 ½ tsp per ½ cup of butter. If using a less pungent herb, you can add up to a tablespoon of combined herbs (in addition to the parsley) per ½ cup of butter.
If garlic doesn’t suit your taste buds, you can leave it out and add more herbs as necessary.
The lemon juice is also optional, but I think it adds a fresh, vibrant note to compliment the richness of the butter and the steak.
Make the Herbed Butter at least one hour before you’re ready to serve the meal, which gives time for all the flavors to meld together beautifully. You can also make it up to a week in advance, because the butter stores beautifully in the refrigerator.
Consider making more herbed butter than you need for your special dinner, so you can liven up future meals throughout the week.
Fresh herbs are going to give a brighter, richer flavor and meld more quickly. But dried herbs can be substituted in a pinch.
Heavenly Herb Butter Recipe
½ C salted butter
1 ½ tsp fresh rosemary, chopped fine
1 tsp dried parsley (or 1 T fresh parsley, finely chopped)
2 cloves crushed garlic
8-10 grinds black pepper
1/8th tsp kosher salt, to taste
1 tsp lemon juice
Bring butter to room temperature. If your kitchen is cool like mine, warm the butter in a glass bowl in the microwave for a couple of seconds. This makes it easier to stir everything together.
Add all the other ingredients and stir well to combine.
Taste and adjust as desired for salt.
Allow to set for at least an hour as you prepare the rest of dinner.
Serve generous dollops on top of plated hot steaks.
Dress vegetables and other sides with the same butter to pull the flavors through the meal, or provide a bowl on the table for people to adorn their meal as desired.
Store leftover in a glass jar in the fridge.
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
2 grass-fed steaks, such as New York or Rib Eye
1 T Avocado oil
Herbed Butter for serving, optional
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.