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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.
Table of Contents
- 😍 Why You’ll Love These Grilled Steaks with Cherry Pepper Butter
- 🗒️ Ingredients
- 👩🍳 How to Make Grilled Steaks with Cherry Pepper Butter
- 🔍 How To Cook The Perfect Grilled Steak
- 🌟 Variations
- 🤲 Substitutions
- 📓 Best served with
- 👝 How to Store Leftovers
- 🧠 Common Questions
- Grilled Steaks with Cherry Pepper Butter Recipe
😍 Why You’ll Love These 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 further down!
But back to the butter for a second: it adds the perfect amount of kick to a juicy steak, it takes just a few minutes to prepare, and any leftover butter pairs beautifully with scrambled eggs or tossed into boiled or roasted potatoes. Minimal effort, maximum reward!
🗒️ Ingredients
Unsalted Butter – unsalted butter allows you to control the flavor from start to finish. No matter the herbs or spices you add to this, you’ll never have to worry that things will turn out too salty!
Hot Cherry Peppers – These small cherry peppers are bright, tangy, and pack some heat!
Fresh Parsley – Parsley is fresh, clean and slightly peppery, and there’s nothing better than fresh herbs from the garden!
Steak – A good cut of steak goes a long way! I’ve used New York Strip Steaks here, but a boneless rib-eye steak, or any boneless steaks you like will work!
👩🍳 How to Make Grilled Steaks with Cherry Pepper Butter
🥣 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.
🥩 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.
🥳 Enjoy!
🔍 How To Cook The Perfect Grilled Steak
- 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.
- 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!
- 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!
- 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.
- Slicing: Cut the steak across the muscle fibers for the cleanest cut. It also helps enhance how tender it is!
🌟 Variations
Compound butter is a chef’s secret weapon – it can take your classic dish to a whole new level with minimal effort. So here are a few other flavor combinations to consider:
- Garlic Herb Butter: Minced garlic, fresh parsley, thyme, and chives.
- Lemon Dill Butter: Fresh dill with lemon zest and a touch of lemon juice – this would be perfect for seafood!
- Sundried Tomato Basil Butter: Sundried tomatoes, fresh basil, and garlic.
- Blue Cheese Butter: Crumbled blue cheese mixed with butter.
🤲 Substitutions
I don’t want you to miss out on this simple, elegant take on a classic grilled steak, so here’s what I’d reach for if you don’t have…
- Hot Cherry Peppers: use another jarred pepper like pepperoncini.
- Parsley: Marjoram or basil can be used in place of parsley in the butter.
- New York Strip Steaks: Use boneless rib-eye steaks, or any boneless steaks you like in place of NY Strip – just adjust the cooking time as needed.
- Avocado Oil: I use avocado oil to grill these steaks, but any oil with a high smoke point will do. Vegetable, canola, etc.
📓 Best served with
- Potato wedges, potato skins or really any potato!
- Your favorite fresh lettuce salad
- Scrambled eggs
👝 How to Store Leftovers
If you have some leftover butter, I recommend wrapping it in wax paper (much like the paper butter comes in at the store) and storing it in the fridge. You could also put it in a jar/container, but butter stays fresher in wax paper!
🧠 Common Questions
In short, flavored butter! It’s butter that has been softened and blended with other ingredients to create a rich, flavorful spread or topping.
While it’s not my preference, with the flavors in this compound butter, you should be okay. You may want to pull back on some of the salt in your steak seasoning if trying to balance things out.
Sweet cherry peppers, peppadew peppers or even roasted red peppers would work!
I would recommend finding a vegan butter to make the compound butter with, and it would work wonderfully with grilled tofu, eggplant or zucchini!
Grilled Steaks with Cherry Pepper Butter
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.
A super simple way to take a steak to the next level – I’m so glad I have this recipe on standby now!!
This makes my heart so happy, Katie!
Enjoy,
Kat.
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