Simply-Seasoned Grilled Steak with Garlic and Herb Butter

Much like topping a finished steak with a traditional compound butter, this perfectly grilled steak gets finished with a fresh herb butter without the bother of making and chilling the butter in advance of serving. This technique of smearing the seasoned butter on the cutting board allows the hot steak to become coated in the herb butter as it rests before carving. This steak is also known as a Porterhouse Grilling Steak and it has the same type of bone you find in a T-bone Steak.
Yield 4 Servings Prep. Time 10 min Cooking Time 10 min Total Time 20 min


Here are the following ingredients:

  • ¼ cup (60 mL) butter, softened
  • 2 tbsp (30 mL) EACH finely chopped fresh chives and parsley
  • 1 tsp (5 mL) anchovy paste (optional)
  • ¼ tsp (1 mL) hot pepper flakes
  • 2 cloves garlic, minced
  • 2 Beef Porterhouse T-bone Steaks, 1 inch (2.5 cm) thick (about 2½ lb/1.3 kg)
  • 1½ tsp (7 mL) EACH salt and freshly ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine butter, parsley, chives, anchovy paste (if using), hot pepper flakes and garlic on a large wooden cutting board until evenly blended. Brush the butter mixture over the surface of the board. Set aside.

  2. Pat steaks dry with paper towel and season all over with salt and pepper.

  3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.

  4. Transfer steaks to buttered board. Drag both sides of each steak over the butter until well coated; let rest for 5 minutes. Carve meat from bone, then across the grain into slices.