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Grilled Strip Steak with Maitre d' Butter


For the Steaks:
Two 16 oz. T-bone cut steaks
1 tbsp olive oil

For the Maitre d' Butter:
4 oz. unsalted butter, at room temperature
zest of 1 lemon
juice of 1 lemon
2 tbsp fresh thyme, chopped
tablespoons of fresh chives, chopped
2 tbsp fresh parsley, chopped
2 garlic cloves, chopped
1 shallot, diced
kosher salt
fresh cracked black pepper


Maitre d' Butter
In a bowl, bring your butter up to room temperature. Add lemon zest and juice, thyme, parsley, garlic, and shallots. Mix all of the ingredients together. Salt and pepper to taste and refrigerate until steak is ready. 

Set the grill temperature or bring it up to 450°F - 550°F.

Season the steak with salt and pepper high, about a foot above the steak, to help cover all of the surface area on both sides. 

Grill the steak for about 4-6 minutes on each side. After 2-3 minutes, flip the steaks and rotate the steak 90° to get the perfect grill marks. Close the grill as soon as you can. After the steak is done cooking on one side, do the same to the other side. 

Let the meat rest for about 2 to 4 minutes for the meat to soak in the juice. 

Serve with Maitre d' Butter on top and garnish with parsley.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi

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