Garlic Butter Rosemary Grilled Steak
Michelle
Juicy grilled steak basted in garlic herb butter with fresh rosemary simple, fast, and impressive enough for any night of the week.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Grill or heavy cast iron skillet
Tongs
Meat thermometer (optional, for precise doneness)
Chopping board
Small spoon (for basting the butter)
Resting plate or tray
- 4 steaks ribeye, sirloin, or your preferred cut, about 200–250g each
- 2 tablespoons olive oil
- 4 garlic cloves crushed
- 4 sprigs fresh rosemary
- 60 g butter
- Salt and black pepper to taste
Step 1: Bring the steak to room temperature. Take your steak out of the fridge about 30 minutes before cooking. This helps it cook more evenly and gives you that perfect sear from edge to centre.
Step 2: Season generously. Pat the steak dry, then season both sides with salt and pepper. Rub lightly with olive oil to help it sear.
Step 3: Heat the grill. Get your grill (or a heavy skillet, if cooking indoors) properly hot before the steak goes on. This is what creates that beautiful golden crust.
Step 4: Grill to your liking. Cook for around 3–4 minutes per side for medium-rare, adjusting depending on thickness and your preferred doneness. Use a meat thermometer if you like precision it takes the guesswork out completely.
Step 5: Make the garlic rosemary butter. In the final minute of cooking, add butter, crushed garlic, and a few sprigs of rosemary to the pan. Tilt the pan and spoon the melted butter over the steak as it bastes.
Step 6: Rest before serving. Move the steak to a plate, spoon over any extra garlic herb butter, and let it rest for 5 minutes. This keeps all those juices where they belong.
Keyword Garlic Butter Rosemary Grilled Steak