Grilled Steak with Herb Compound Butter

To make Spicy Montreal Seasoning, combine in a bowl 1 1/2 teaspoons coarse kosher salt, 2 teaspoons smoked paprika, 1 teaspoon crushed red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried dill, ½ teaspoon dried oregano, ½ teaspoon ground coriander, 2 teaspoons of black pepper, and ¼ teaspoon cayenne pepper.

About 30-45 minutes before grilling, remove the steaks from the refrigerator. Brush both sides with oil, then season generously with the Montreal‑style seasoning. Let the steaks rest, covered, at room temperature so the seasoning can begin to penetrate and the meat cooks more evenly.

Make the herb compound butter. Finely mince 2 teaspoons of garlic greens, green onion tops, or chives. Garlic greens—also known as garlic tops—are the young, tender leaves that grow from the garlic bulb early in the season. They look like long, flat green leaves similar to green onions and have a mild, fresh, garlicky flavor. You can use them just like chives or scallions. If you don’t have garlic greens, chives or green onion tops work just as well. Then mince 1 teaspoon of fresh rosemary and 1 teaspoon of parsley. Add the herbs to the softened butter, along with 1 teaspoon of lemon or lime zest or a splash of juice (optional), and mix until everything is evenly combined.

Spoon the butter mixture onto a sheet of plastic wrap, then roll it tightly to form a log. Fold the ends inward to seal, and continue rolling until the log is smooth and compact. Place the compound butter in the refrigerator for at least an hour, or in the freezer for about 15 minutes, until it’s firm enough to slice but not frozen solid.

Heat your grill to high. Once hot, lightly oil the grates by dipping a folded paper towel into high‑heat oil like vegetable, canola, or avocado, then using long tongs to rub it over the grates—this helps prevent sticking and keeps your hands safely away from the heat. Place the steaks on the grill and cook for 4–5 minutes, or until they’re golden brown with a slight char. Flip the steaks and continue grilling for 3–5 minutes for medium‑rare (135°F), 5–7 minutes for medium (140°F), or 8–10 minutes for medium‑well (150°F). Transfer the steaks to a cutting board or platter, tent loosely with foil, and let them rest for 5 minutes before slicing against the grain so the juices can redistribute.

Once the steaks are off the grill and resting for 5 minutes, slice a few medallions of the herb compound butter and place them on top of the steaks just before serving, allowing the butter to melt into the warm meat.

Enjoy!

Looking for a few delicious steakhouse-style sides for grill season? Here are a few of our favorites:

• Baked Potato Wedges
• Caesar Salad
• Homemade Steakhouse Garlic Parmesan Croutons
• Macaroni and Cheese 🧀
• Skillet Jalapeño Cheddar Cornbread (Mexican-Style)
• Easy Baked Beans
• Irish Potato Salad
• Garlic Cheese Bread
• Coleslaw
• Santa Maria Style Pinquito Beans