Perfect Grilled Steak with Herb Butter – Kosher Recipe

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There’s nothing quite like the smell of steak hitting a hot grill. I’ve been perfecting my grilling technique for years, and this method consistently delivers a beautifully charred outside with a tender, juicy interior. The secret isn’t just in the grilling though – it’s the herb butter that really makes this dish shine.

Grilling steak might seem straightforward, but getting it right takes some practice. I learned the hard way that rushing the process leads to tough, overcooked meat. The key is bringing your steak to room temperature before cooking and letting it rest properly afterward. This kosher version uses margarine instead of dairy butter for the herb topping, but you’d never know the difference. The fresh herbs and garlic create this incredible compound that melts into every bite.

Mastering the Two-Zone Grilling Method

What makes this recipe work so well is the timing and temperature control. I use a two-zone grilling method that gives you the flexibility to sear over high heat and then move to indirect heat if needed. The herb butter can be made ahead and stored in the freezer, which makes weeknight dinners much easier. Just slice off a round and let it melt over your hot steak.

Why Herb Butter Makes All the Difference

This pairs beautifully with roasted vegetables or a simple salad. I often serve it with grilled asparagus and roasted potatoes for a complete meal. It’s fancy enough for company but simple enough for a regular Tuesday night when you want something special.

Perfect Grilled Steak with Herb Butter - Kosher Recipe - American recipe
There's nothing quite like the smell of steak hitting a hot grill. I've been perfecting my grilling technique for years, and this method consistently delivers a beautifully charred outside with a tender, juicy interior. The secret isn't just in the grilling though - it's the herb butter that really makes this dish shine. Grilling steak might seem straightforward, but getting it right takes some practice. I learned the hard way that rushing the process leads to tough, overcooked meat. The key is bringing your steak to room temperature before cooking and letting it rest properly afterward. This kosher version uses margarine instead of dairy butter for the herb topping, but you'd never know the difference. The fresh herbs and garlic create this incredible compound that melts into every bite. What makes this recipe work so well is the timing and temperature control. I use a two-zone grilling method that gives you the flexibility to sear over high heat and then move to indirect heat if needed. The herb butter can be made ahead and stored in the freezer, which makes weeknight dinners much easier. Just slice off a round and let it melt over your hot steak. This pairs beautifully with roasted vegetables or a simple salad. I often serve it with grilled asparagus and roasted potatoes for a complete meal. It's fancy enough for company but simple enough for a regular Tuesday night when you want something special.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Steaks
  • 4 ribeye or strip steaks 1 inch thick, about 8 oz each
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
For the Herb Butter
  • 1/2 cup margarine softened, kosher pareve
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh chives chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

Prepare the Herb Butter
  1. Mix softened margarine with minced garlic, parsley, thyme, chives, salt, and pepper in a bowl until well combined.
  2. Transfer mixture to a piece of parchment paper and roll into a log shape. Refrigerate for at least 30 minutes or freeze for later use.
Prepare and Grill the Steaks
  1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
  2. Preheat grill to medium-high heat. Create two zones: direct high heat on one side and indirect medium heat on the other.
  3. Pat steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt, pepper, and garlic powder.
  4. Place steaks on the hot side of the grill and cook for 3-4 minutes without moving them to develop a good sear.
  5. Flip steaks and cook another 3-4 minutes for medium-rare (internal temperature 130-135°F). Move to cooler side if they're browning too quickly.
  6. Remove steaks from grill and let rest for 5 minutes. Top each steak with a slice of herb butter and serve immediately.

Notes

For best results, use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. The herb butter can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months. Let steaks rest after cooking to redistribute juices for maximum tenderness.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 36g 46%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 890mg 39%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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