Herb infused juicy steak and grilled veggies

Prep. time: 10 mins. I Cooking time: 30 mins. I Serve: 3 portions

Allergies: SF, GF, EF, NF

Herb infused juicy steak


1lb. bone-in strip steaks, cut into 1-1/2″ thick (We used, Beef Choice Angus NY strip steak)

Canola oil for greasing


¾ tbsp. rock salt

1 ½ tsp. whole black peppercorns

1 garlic clove, minced

½ tsp. onion powder

¼ tsp fennel seeds

Pinch of red chili pepper flakes

Herby infusion sauce

¾ amount of prepared steak seasoning (above)

½ cup butter, softened

1 ¼ tbsp fresh rosemary, minced

1 ¼ tbsp fresh thyme, minced

2 ½ tbsp fresh parsley leaves, chopped

1 garlic clove, minced


1 red onion, 2-1/2” dia., cut into rings

½ cup snap peas

1 medium carrot, 9” dia., sliced

Cooking Instructions

  1. For the Steak Seasoning: Add all the seasoning ingredients to a mortar, and pestle, and coarsely grind.
  2. Meanwhile prepare the Herby infusion: In a small bowl add the softened butter, herbs, seasoning, and garlic. Stir with a fork to combine.
  3. Next, place the herby butter onto a plastic wrap then shape it into a thick log and refrigerate until firm about 20 minutes.
  4. To prepare the steaks: Trim steaks of any big hunks of fat to avoid flare-ups on the grill then pat dry with a paper towel.
  5. Transfer the steaks to a flat surface and rub each side with canola oil, season generously with the remaining steak seasoning, and press gently into the steaks so it adheres.
  6. Light 1/2 of your grill burners (1 of 2 burners, depending on how many burners you have) then heat high for 10-15 minutes, or until the grill reaches 500 degrees. Add steaks to the lit side then sear on each side for about 2 minutes. Transfer steaks to an unlit portion of the grill then continue cooking for 7-10 minutes or until they’ve reached your preferred level of doneness.
  7. Remove steaks to a platter and while it’s hot top with the frozen herby infusion.
  8. While the sauce is melting, grease your griddle with canola oil, add your vegetables over medium heat, and grill for about 3 minutes.
  9. Transfer to a platter, add herby-infused steak on the side and enjoy while warm.
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Steak Temperatures for Doneness:

Rare (cool red center): 125 degrees

Medium rare (warm red center): 135 degrees

Medium (warm pink center): 145 degrees

Medium well (slightly pink center): 150 degrees

Well done (little or no pink): 160 degrees

Nutritional information – per 1 serving

Calories (kcal): 682

Total carbohydrates: 11.92 g

Fiber: 3.5 g

Total fat: 55.4 g

Cholesterol: 169 mg

Protein: 33.15 g

Calcium: 56 mg

Phosphorus: 65 mg

Potassium: 259 mg

Sodium: 357 mg

Iron: 14.2 mg

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  3. https://www.brooklyngrill.com/the-best-tabletop-griddle-reviews/
Paul Goral

Paul Goral

I am the founder of Brooklyn Grill and I have a master’s degree in Engineering Acoustics. I love cooking, grilling, and trying new recipes. I also love camping and high-quality knives. I wanted to start this blog and share my passion with others.