Make the most delicious steak with this Best Steak Marinade and Steakhouse Butter. Make a restaurant style meal at home! Plus, learn how to grill a perfect steak!A FLAVORFUL MARINADE FOR GRILLED STEAK Sometimes steaks need a little extra love. Just a small boost of flavor. Sometimes its because its a cheaper cut of meat, sometimes its because there isnt a whole lot of fat on them (and fat = flavor!) and sometimes its because you love that additional seasoning! So, when that is the case, I break out my special marinade.I made this yesterday evening because sirloin steak was on sale. Didnt have thyme, so used fresh rosemary instead. My wife and I both loved it. The marinade really tenderizes the meat well. This one goes in the recipe rotation permanently. GeraldMARINADE INGREDIENTS: (FULL PRINTABLE RECIPE DOWN BELOW)extra virgin olive oil you can use your favorite oil here avocado oil and vegetable oil both work fine as well.red wine vinegar this adds great flavor and is much more mild that regular white vinegar but you can use white vinegar in a pinch.steak seasoning As you can see below, I used the Trader Joes 21 Seasoning Salute but go with your favorite.minced garlic I just used the squeeze garlic here but if you have fresh garlic on hand, that will always be best. Couldnt find any nice looking garlic at my grocery store on the day I photographed this recipe.kosher salt and pepperbone-in (or boneless) NY strip steaks now you can use this marinade for any cut of steak. I am just using NY Strips steaks here.HOW TO MAKE STEAK MARINADE:Measure all the ingredients into the ziploc bag. Seal the bag and squish all the ingredients around until combine.Place both steaks into the bag and smooth it down to get most of the air out. Squish the steaks around in the marinade to make sure they are both fully coated. Pop the sealed bag into the fridge to marinade overnight or for at least an hour. Scroll down below to see how to grill them.STEAKHOUSE GARLIC HERB BUTTER:This is just a bonus recipe on this post. I think steaks topped with a pat of this garlic herb butter after cooking adds incredible flavor so make it if you have time! It is full of fresh herbs and garlic. It not only works great on grilled steaks but its perfect for grilled chicken too! Just slice and put on top of a warm steak and it melts and then you can scoop up the flavor with each slice. So, so yummy!STEAKHOUSE BUTTER INGREDIENTS: (FULL PRINTABLE RECIPE DOWN BELOW)salted butter you need this softened to room temperature so that its easier to mix in the other ingredients.minced garlic used the jarred garlic again here. fresh chives I think the fresh herbs work best here. You could certainly use dried but you need less since the dried herbs are a bit stronger than their fresh counterpart. In this recipe you would use 2 teaspoons of dried chives. fresh rosemary (or thyme) If using dried rosemary or thyme, you would use one teaspoon for this recipe.lemon juice if you dont have lemon juice on hand just skip it.kosher salt and pepperHOW TO MAKE STEAKHOUSE BUTTER:Chop up the thyme leaves (not the stem part) and the chives. (I recently planted some herbs and have them in pots just outside my kitchen. This is one of the many things I love about spring and summer fresh herbs!)You want them diced finely.Mix together the softened butter with the fresh herbs.Add in minced garlic, lemon juice, salt & pepper. Stir really well.Add butter mixture (the professionals call this a compound butter) onto some plastic wrap.Wrap it up into a log. Then pop it into the fridge.HOW TO GRILL STEAK:First, I put about 100 charcoal briquets (I like Kingsford brand) into a chimney starter.You dont need any lighter fluid and it takes about 10-15 minutes forthe coals to get ready.Put a balled up piece of newspaper into the bottom of the chimney and then light the newspaper in several spots. The chimney and coals will do the rest. I have a half propane/half charcoal grill. So I use the gas side to light up my chimney. Once the fire reaches the top of the briquets, they are ready! This is a good time to prep your steaks. Take them out of the fridge and let them come to room temperature.Carefully pour the coals onto one side of the grill (this will create two zones: one for direct cooking and one for indirect cooking.)This two zone heating is perfect for any flareups (you can just move the meat over to get it off the high heat) but it also helps create those pretty grill marks!Time to put the steaks on! Grill each side for about 2-3 minutes each. Then place them onto the opposite side of the grill where you didnt place any coals.At this point, I take the temperature of the steaks. 145F degrees is a medium-cooked steak. If you like them more well-done, then allow them to cook over the indirect heat for a few more minutes until the desired temperature is reached.Take the steaks off the grill and allow them to rest for about 5 minutes. Pop a slice of your homemade steak butter on top and allow it to melt as the steak rests. Then serve it up with my favoritePotato Packetsand aCaesar Salad.CRAVING MORE RECIPES?Steakhouse Baked Sweet PotatoesBest Grilled RibsGrilled Balsamic Pork ChopsOutback Steakhouse Baked PotatoesSlow Cooker Garlic Butter Steak BitesHibachi SteakSteak Tips With PeppersThe Best Grilled Chicken MarinadeCrock Pot Baked BeansThe Best Potato Salad PrintThe Best Steak MarinadeTake your steak to another level. A simple, fresh vinaigrette marinade with garlic is all it takes to make a steakhouse-style steak at home!Course Main CourseCuisine AmericanPrep Time 10 minutes minutesTotal Time 10 minutes minutesServings 4Calories 638kcalAuthor Brandie SkibinskiIngredients cup extra virgin olive oil1 Tablespoon red wine vinegar1 Tablespoon steak seasoning1 Tablespoon minced garlic1 teaspoon kosher salt teaspoon black pepper2 pounds bone-in NY strip steaksInstructionsMeasure all the ingredients into the ziploc bag.Seal the bag and squish all the ingredients around until combine.Place both steaks into the bag and smooth it down to get most of the air out.Squish the steaks around in the marinade to make sure they are both fully coated.Pop the sealed bag into the fridge to marinade overnight or for at least an hour.NutritionCalories: 638kcal | Carbohydrates: 1g | Protein: 45g | Fat: 50g | Sodium: 700mg PrintSteakhouse ButterA deliciously easy recipe for Steakhouse Garlic Herb Butter that is full of fresh herbs, seasoning and garlic. Takes your steaks to a whole new level!Course Side DishCuisine AmericanPrep Time 5 minutes minutesTotal Time 5 minutes minutesServings 8Calories 205kcalAuthor Brandie SkibinskiIngredients1 cup (2 sticks) salted butter softened to room temp. Tablespoon minced garlic2 Tablespoons fresh chives1 Tablespoon fresh rosemary or thyme Tablespoon lemon juice1 teaspoon kosher salt teaspoon freshly ground black pepperInstructionsChop up the rosemary (or thyme) leaves (not the stem part) and the chives. You want them diced finely.Mix together the softened butter with the fresh herbs.Add in minced garlic, lemon juice, salt and pepper. Stir really well.Place butter mixture onto some plastic wrap. Wrap it up into a log.Then pop it into the fridge.NotesSlice the butter into round slices and place onto grilled steaks and allow butter to melt.NutritionCalories: 205kcal | Fat: 23g | Sodium: 493mgOriginally published: May 2016Updated & republished: May 2019