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Summer’s winding down, but we’re not done grilling yet! Labor Day’s around the corner, and it’s time to pull out a recipe that’s guaranteed to impress. I’m reaching for my Grilled Steaks with Cherry Pepper Butter.
Here’s the deal: I love spicing up simple dishes, and compound butter is my secret weapon. This Cherry Pepper Butter in particular is a super simple way to add a ton of flavor, but it would be nothing without a perfectly grilled steak. I have a few tips up my sleeve to help you make that happen:
1. Temperature: Allow your steak to come to room temperature for an hour before grilling. This simple step guarantees even cooking and a picture-perfect sear every time.
2. Seasoning: Don’t rush the seasoning process. Give your steak a head start by seasoning it with salt at least an hour, and up to 48 hours, before grilling. The salt works its magic, not only imparting flavor but also tenderizing the meat. This technique works wonders for larger cuts like roast chicken as well!
3. A Meat Thermometers Is Your Friend: For foolproof results, employ the help of a meat thermometer. A perfectly medium-rare steak has an internal temperature of 135°F (57°C) – and I like to know rather than guess!
4. Let It Rest: As tempting as it may be, patience is key. Allow them to rest for a minimum of 10 minutes after you pull them off the grill. This crucial step ensures that those precious juices remain locked within the meat rather than spilling onto your plate.
5. Slicing: Cut the steak across the muscle fibers for the cleanest cut. It also helps enhance how tender it is!
Any leftover cherry pepper butter is wonderful to have on hand for cooking scrambled eggs or tossing into boiled or roasted potatoes too. Happy grilling!
How To Make My Grilled Steaks with Cherry Pepper Butter
Step 1. In a small bowl, fold together the butter, salt, pepper, minced cherry peppers, and parsley with a small rubber spatula or spoon. Cover and chill the butter for at least 1 hour.
Step 2. 1 hour before grilling, remove the steaks from the refrigerator. Season generously with salt and pepper and rub the oil all over. Let stand at room temperature for up to an hour.
Step 3. Heat your grill to medium-high. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
Step 4. Turn the steaks over and continue to grill 2 to 3 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Step 5. Transfer the steaks to a cutting board or platter, tent loosely with foil and let them rest for 10 minutes before slicing to let the juices redistribute.
Step 6. To serve, slice the steaks across the grain and transfer to a platter or individual plates. Serve with the cherry pepper butter and a roasted potato or rice and green salad.
Step 7. Enjoy!
THE FULL RECIPE AND INGREDIENTS ARE WAITING FOR YOU AT THE BOTTOM OF THIS POST, WITH A PRINTABLE VERSION FOR IF YOU FALL IN LOVE WITH THIS RECIPE AS MUCH AS I HAVE!
What Else Can I Use?
- Can’t find hot cherry peppers? Use another jarred pepper like pepperoncini.
- Marjoram or basil can be used in place of parsley in the butter.
- Use boneless rib-eye steaks, or any boneless steaks you like in place of NY Strip – just adjust the cooking time as needed.
- I use avocado oil to grill these steaks, but any oil with a high smoke point will do. Vegetable, canola, etc.
My Grilled Steaks with Cherry Pepper Butter are special because:
The cherry pepper compound butter adds the perfect amount of kick to a juicy steak
It takes just a few minutes to prepare with plenty of resting time in between to catch up with guests
Any leftover cherry pepper butter pairs beautifully with scrambled eggs or tossed into boiled or roasted potatoes
Hosting Must-Haves
My Secret Sauce Stuffed Meatballs
Zucchini Tzatziki Dip (Vegetarian, Gluten Free)
The Ultimate Healthy 7-Layer Dip (Gluten Free, Vegetarian Optional)
Blistered Edamame with Rosemary and Garlic (Vegan, Gluten Free)
Feta Stuffed Marinated Olives (Gluten Free, Vegetarian)
If you make my Grilled Steaks with Cherry Pepper Butter, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Grilled Steaks with Cherry Pepper Butter (Gluten-Free)
Ingredients
- 4 tablespoons unsalted butter, room temperature
- ¼ teaspoon fresh cracked black pepper
- 1/2 teaspoon Kosher salt
- 3 tablespoons jarred hot cherry peppers, patted dry and chopped finely
- 2 tablespoons fresh parsley, minced
- 2 1 ½ inch thick boneless New York strip steaks, about 12 ounces each
- 1 tablespoon avocado oil, or vegetable oil
- Kosher salt and freshly ground pepper
Instructions
- In a small bowl, fold together the butter, salt, pepper, minced cherry peppers, and parsley with a small rubber spatula or spoon. Cover and chill the butter for at least 1 hour to firm it up and to let the flavors marry and permeate the butter.
- 1 hour before grilling, remove the steaks from the refrigerator. Season generously with salt and pepper and rub the oil all over. Let stand at room temperature for up to an hour.
- Heat your grill to medium-high.
- Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 2 to 3 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let them rest for 10 minutes before slicing to let the juices redistribute.
- To serve, slice the steaks across the grain and transfer to a platter or individual plates. Serve with the cherry pepper butter and a roasted potato or rice and green salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! Do you have a rec for a good meat thermometer?
Hi Kristen, I like Thermapen, we’ve had ours for years! I hope you enjoy the recipe!
Kat