Garlic Parmesan Grilled Steaks

Creating Garlic Parmesan Grilled Steaks is an art that beautifully blends expert grilling techniques with bold, indulgent flavors. The combination of juicy, tender steaks and a rich Garlic Parmesan Compound Butter takes this recipe to a whole new level of deliciousness. Whether you’re firing up the grill for a family barbecue or preparing a meal to celebrate a special occasion, these steaks are guaranteed to leave a lasting impression. With every bite, you’ll enjoy the perfect balance of savory, buttery richness and smoky, grilled perfection. This recipe is destined to become your go-to for any gathering or simply when you want to treat yourself to a truly unforgettable meal.

What is the best steak for grilling?

Choosing the right steak is crucial for grilling success. Cuts like ribeye, porterhouse, T-bone, or tenderloin are ideal because of their natural marbling and tenderness. Opt for steaks that are at least 1 inch thick, with 1½ inches being perfect for even cooking and maintaining juiciness. Also, look for USDA Choice grade for a balance of quality and affordability. In this recipe I used the ribeye for this recipe.

Why use compound butter on steaks?

Compound butter adds an extra layer of flavor to grilled steaks, elevating them from delicious to gourmet. The butter melts over the hot steak, creating a luscious sauce that enhances the meat’s natural juices. Ingredients like garlic, Parmesan, and parsley in the compound butter add richness and depth, making every bite unforgettable.

Ingredients:

For the Garlic Parmesan Compound Butter:

•1 block unsalted butter, softened

•3-4 cloves garlic, minced

•1/2 shallot, diced

•3 tablespoons fresh parsley, chopped

•1 tablespoon red pepper flakes

•2 teaspoons salt and pepper

•1/2 cup grated Parmesan

For the Steaks:

•4 ribeye, porterhouse, T-bone, or tenderloin steaks (at least 1 inch thick)

•Olive oil for brushing

•Salt and pepper to taste

Instructions:

Step 1: Prepare the Garlic Parmesan Compound Butter

To start, make the compound butter, which adds rich, savory flavors to the grilled steaks. In a bowl, combine 1 block of softened unsalted butter with 3-4 minced garlic cloves, ½ diced shallot, 3 tablespoons of fresh parsley, 1 tablespoon of red pepper flakes, 2 teaspoons of salt and pepper, and ½ cup of grated Parmesan. Mix all the ingredients thoroughly until well combined. Shape the mixture into a log, wrap it tightly in plastic wrap, and place it in the refrigerator to chill. This ensures the butter firms up and is easy to slice into rounds later. Preparing the butter ahead of time not only enhances the steak but also saves time when serving.

Step 2: Bring the Steaks to Room Temperature

Remove the steaks from the refrigerator at least 30 minutes before grilling. Allowing the meat to come to room temperature ensures even cooking and prevents the steaks from being cold in the center while overcooking on the outside. Brush both sides of the steaks with olive oil, which helps retain moisture and prevents sticking on the grill. Generously season the steaks with salt and pepper to enhance their natural flavors. Keep the exterior fat intact, as it adds flavor and helps maintain the steak’s structure during grilling.

Step 3: Set Up Your Grill for Two-Zone Cooking

Prepare your grill with a two-zone cooking setup to give you control over heat intensity. For a charcoal grill, pile the coals on one side to create a direct heat zone and leave the other side empty for indirect heat. If using a gas grill, set one burner to medium-high for direct heat and another burner to low for indirect heat.This method allows you to sear the steaks over high heat for a flavorful crust and finish cooking them over low heat to reach the desired internal temperature.

Step 4: Sear the Steaks Over Direct Heat

Place the steaks on the grill over the direct heat zone. Sear them for approximately 3 minutes per side, or until they develop a beautiful crust and grill marks.

This step locks in the juices and creates a delicious, caramelized exterior. Avoid moving the steaks around too much while searing, as this can prevent the crust from forming properly. Flip the steaks only once to ensure even cooking.

Step 5: Finish Cooking the Steaks Over Indirect Heat

After searing, move the steaks to the indirect heat zone of the grill. This lower heat allows the steaks to cook through without burning the exterior. Use an instant-read thermometer to monitor the internal temperature, aiming for 130°F for rare, 140°F for medium-rare, 155°F for medium, or 165°F for well-done. Cooking with indirect heat helps maintain a tender and juicy interior while achieving the desired level of doneness.

Step 6: Rest the Steaks and Add the Compound Butter

Once the steaks reach the desired temperature, remove them from the grill and let them rest on a plate or cutting board for about 7 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a moist and flavorful steak. During this time, slice the chilled Garlic Parmesan Compound Butter into rounds. Place a round of butter on each steak just before serving, letting it melt over the hot steak to enhance the flavor and create a luxurious finish.

By following these detailed steps, you’ll create the perfect Garlic Parmesan Grilled steaks!

Below is a printable recipe card!

Garlic Parmesan Grilled Steaks

Print Recipe Pin Recipe

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

1 block unsalted butter softened
3-4 cloves garlic minced
1/2 shallot diced
3 tablespoons fresh parsley chopped
1 tablespoon red pepper flakes
2 teaspoons salt and pepper
1/2 cup grated Parmesan
4 ribeye porterhouse, T-bone, or tenderloin steaks
Olive oil for brushing
Salt and pepper to taste

Method

In a bowl, mix softened butter, minced garlic, diced shallot, parsley, red pepper flakes, salt, pepper, and Parmesan. Shape into a log, wrap in plastic wrap, and chill until firm.
Remove steaks from the refrigerator 30 minutes before grilling to bring them to room temperature. Brush with olive oil and season with salt and pepper.
Prepare your grill: For a charcoal grill, pile coals on one side for direct heat, leaving the other side empty for indirect heat. For a gas grill, set one burner to medium-high and another to low.
Sear steaks over direct heat for 3 minutes per side. Move to indirect heat and cook to desired doneness: 130°F for rare, 140°F for medium-rare, 155°F for medium, or 165°F for well-done.
Let steaks rest for 7 minutes. Slice the chilled compound butter into rounds and top each steak before serving.

Garlic Parmesan Grilled Steaks are a surefire way to elevate your grilling game and impress your guests. The combination of perfectly cooked steak and flavorful compound butter creates a dish that’s as indulgent as it is satisfying. Serve these steaks at your next gathering or enjoy them for a special dinner at home. If you loved this recipe, you’ll enjoy exploring more of my recipes in the link!