Chargrilled Steak with Golden Garlic Butter

Summer is synonymous with grilling, a season of outdoor feasts and cherished family gatherings. For those truly special occasions, when you want to impress and delight, nothing quite compares to the exquisite taste of a perfectly cooked beef tenderloin. Imagine succulent steaks, expertly wrapped in crispy bacon, and crowned with a rich, aromatic garlic herb butter. This sublime Grilled Steak with Garlic Butter recipe is destined to become your signature dish for entertaining, transforming any backyard BBQ into a gourmet experience.

Beyond its incredible flavor, this guide will provide you with comprehensive Tips for Grilling the Perfect Steak, ensuring your culinary efforts always yield spectacular results. Prepare to revolutionize your grilling routine!

Elevate Your BBQ: Why This Recipe is an Absolute Must-Try

There’s a simple joy in grilling, especially when it brings everyone to the table. For our family, steak is often the unanimous choice, a culinary tradition that always brings smiles. My youngest, home from college, frequently requests a hearty steak dinner, and his carnivorous father is never one to complain, especially when this bacon-wrapped, garlic-herb butter-topped tenderloin is on the menu. It’s more than just a meal; it’s a celebration of good food and togetherness.

Here’s why this particular grilled steak recipe stands out and deserves a spot in your rotation:

• Unforgettable Flavor Profile: The magic truly begins with wrapping the tenderloin in bacon. As it grills, the bacon renders its fat, basting the lean beef and infusing it with an irresistible smoky, savory depth. This, combined with the luxurious garlic herb butter melting over the hot steak, creates an explosion of flavors that is truly gourmet.
• Effortless Elegance: While this dish tastes incredibly sophisticated, its preparation is surprisingly straightforward. It’s an elegant way to transform a simple grilled steak into a restaurant-quality meal with minimal fuss, perfect for both seasoned grill masters and enthusiastic beginners.
• Inspired by Tradition: The concept for this recipe draws inspiration from a beloved restaurant in Des Moines, IA, famous for a similar steak dish that remained a menu staple for decades. That kind of enduring popularity speaks volumes about its deliciousness and timeless appeal.
• Versatility for All Occasions: While tenderloin is undeniably superb, the garlic herb butter is so versatile it complements almost any cut of beef. For special occasions like Father’s Day, feel free to experiment with a robust ribeye or a flavorful flank steak. The rich butter and savory bacon will elevate any choice you make into something truly spectacular.

This recipe isn’t just about grilling a steak; it’s about crafting an experience. It’s about combining simple, high-quality ingredients to achieve extraordinary taste, making every bite a moment to savor.

Key Ingredients for Steak Perfection

Crafting a truly memorable grilled steak begins with selecting the right ingredients. Each component in this recipe plays a crucial role, contributing to the overall flavor, texture, and juiciness of the final dish. Here’s a detailed look at what you’ll need:

• Beef Tenderloin Steaks: Aim for 6-8 ounce filets, depending on appetite. Tenderloin is prized for its exceptional tenderness, making it a luxurious choice for grilling. Look for steaks that have good marbling – small streaks of fat within the muscle – as this contributes significantly to flavor and juiciness. If your tenderloin is particularly lean, the bacon wrap becomes even more critical for adding moisture and richness.
• Quality Bacon: Four slices of good-quality bacon are essential. The bacon serves a dual purpose: it keeps the lean tenderloin exceptionally moist during grilling, preventing it from drying out, and it imparts a fantastic smoky, savory flavor that deeply penetrates the meat as it cooks. Choose a moderately thick-cut bacon that isn’t excessively fatty.
• Butter: ½ cup (one stick) of butter forms the base of our incredible garlic herb topping. If using salted butter, you may want to reduce the additional salt in your garlic butter mixture. Unsalted butter offers more control over the overall seasoning, allowing the natural flavors of the garlic and herbs to shine.
• Fresh Garlic Cloves: Six thinly sliced garlic cloves are incorporated into the butter. Garlic is the heart of this herb butter, providing a pungent, aromatic warmth that complements the richness of the beef and bacon. Slicing rather than mincing allows for a more subtle infusion of flavor as the butter rests.
• Fresh Oregano: ¼ cup of chopped fresh oregano. This herb adds a peppery, slightly bitter, and aromatic note that beautifully cuts through the richness of the butter and beef. For ease, you can often strip the small leaves off the stems by running your fingers from top to bottom.
• Fresh Basil: ¼ cup of chopped fresh basil. Basil brings a sweet, aromatic, and slightly peppery flavor with hints of mint and anise. To chop basil efficiently, stack several leaves, roll them tightly like a cigar, and then slice them into thin strips (this technique is called chiffonade).
• Cognac (Optional): 1½ teaspoons of Cognac. Like salt, alcohol acts as a flavor enhancer. A splash of Cognac adds a subtle depth, warmth, and complexity to the garlic herb butter, elevating its aroma and taste. If you prefer not to use alcohol, the butter will still be incredibly flavorful without it.
• Kosher Salt and Freshly Ground Black Pepper: These kitchen staples are vital for seasoning the steak. Kosher salt, with its larger flakes, adheres well to the meat and seasons effectively without being overly salty, providing a clean, pure taste. Freshly ground black pepper adds a pungent, spicy kick that enhances the beef’s natural flavors.

Mastering the Grill: Essential Tips for a Flawless Steak

Grilling a perfect steak is an art, but one that is easily mastered with a few key techniques and an understanding of your ingredients. These tips will guide you to achieve that coveted steakhouse quality right in your own backyard.

Choosing the Best Cut for Grilling

The cut of steak significantly impacts the grilling experience and final taste. While I adore a great fillet, beef tenderloin is inherently lean, which isn’t always ideal for grilling unless it’s sourced from a brand known for exceptional marbling. For lean cuts like tenderloin, additional fat, such as the bacon wrap and garlic butter finish, is crucial for moisture and flavor. My husband and sons often lean towards more marbled cuts like ribeyes and New York strips, which offer a richer flavor and natural juiciness due to their higher fat content. Consider the occasion and personal preference when making your choice.

Preparing Your Steak for Success

• Season Early, Season Well: This is a game-changer. I highly recommend dry-brining your steaks by salting them up to 3 hours before grilling, then returning them to the refrigerator. This allows the salt to penetrate the meat, tenderizing it and enhancing its natural flavors. Re-season with a bit more salt and freshly ground pepper just before cooking. Kosher salt is preferred over table salt for its texture and purer flavor.
• PRO-Tip: Bring to Room Temperature: About ½ hour before grilling, remove your steaks from the fridge. This allows the meat to come closer to room temperature, ensuring more even cooking from edge to center. Cold steaks hitting a hot grill can lead to an overcooked exterior and a raw interior.
• Pat Dry for a Perfect Sear: Before placing your steaks on the grill, pat them thoroughly dry with paper towels. Moisture on the surface inhibits a good sear, preventing the Maillard reaction – the chemical reaction that creates that delicious brown crust and complex flavors.

Grill Setup & Temperature Control

• Harness the Power of Charcoal: If available, charcoal grilling is highly recommended. The smokiness imparted by the charcoal adds an unparalleled depth of flavor that complements beef beautifully. For best results, aim for a hot fire.
• Clean and Oil Your Grates: Always start with clean grill grates to prevent sticking. Once hot, lightly oil them with a high-smoke-point oil (like canola or grapeseed oil) using a folded paper towel held with tongs.
• Create Heat Zones: Whether you’re using charcoal or gas, setting up a two-zone fire (direct high heat and indirect lower heat) is beneficial. This allows you to sear the steak on high heat and then move it to a cooler zone if it’s cooking too fast or needs to finish slowly.

The Art of Grilling Technique

• Sear and Flip: For that perfect crust and juicy interior, sear your steaks over high heat. Resist the urge to constantly move them. For beautiful cross-hatch grill marks, move the steak only twice per side. Place it down, let it sear for 2-3 minutes, then rotate it 90 degrees and sear for another 2-3 minutes. Flip and repeat on the other side. Overall, aim to move the steak only 2-4 times during the entire cooking process.

Achieving Perfect Doneness

• The Essential Tool: An Instant-Read Thermometer: This is your best friend for grilling. Eyeing a steak’s doneness is tricky; a reliable instant-read thermometer ensures accuracy. My husband and sons prefer a very rare steak, while I lean towards medium-rare to medium. Knowing the target internal temperature is key.
• Understanding Carryover Cooking: Remember that steak continues to cook after it’s removed from the grill due to residual heat, known as carryover cooking. Pull the beef off the grill when it’s 5-10 degrees Fahrenheit less than your goal temperature to account for this.

The Critical Rest Period

• PRO-Tip: Don’t Skip the Rest: Allow the beef to rest for at least 5 minutes, and ideally up to 10 minutes, before slicing and serving. Simply cover the serving platter loosely with foil. This crucial step allows the meat juices, which have been forced to the center by the heat, to redistribute throughout the steak, resulting in a significantly more tender and juicy bite.

The Magic of Garlic Herb Butter

The garlic herb butter isn’t just an afterthought; it’s an integral part of this recipe’s success. As it melts over the resting, hot steaks, it not only adds incredible richness and flavor from the herbs and garlic but also keeps the meat warm and moist. The aroma alone is enough to make mouths water.

The Bacon Advantage

Wrapping your tenderloin in bacon is a clever trick. It adds a protective layer, basting the lean meat with fat as it cooks, ensuring tenderness and preventing dryness. Plus, who can argue with the added savory, smoky flavor of perfectly cooked bacon?

Frequently Asked Questions About Grilling Steak

Serving Suggestions & Perfect Pairings

This exquisite grilled steak, with its rich garlic herb butter and savory bacon, deserves accompaniments that elevate the dining experience. Here are some suggestions to complete your gourmet meal:

• Classic Potato Sides: Creamy mashed potatoes, a fluffy baked potato loaded with chives and sour cream, or crispy roasted potatoes are all excellent choices to soak up the delicious steak juices and garlic butter.
• Fresh Vegetables: Balance the richness of the steak with vibrant, fresh vegetables. Grilled asparagus, steamed green beans with a hint of lemon, or a crisp Caesar salad offer a refreshing contrast.
• Heartier Options: For a more substantial meal, consider a wild mushroom risotto, creamy polenta, or even a flavorful cauliflower gratin.
• Wine Pairings: A robust red wine is the natural complement to beef. A Cabernet Sauvignon, Merlot, or Zinfandel would beautifully enhance the steak’s rich flavors. For those who prefer white, a full-bodied Chardonnay could also work well.

Recipe: Grilled Tenderloin with Garlic Herb Butter

This company-worthy grilled steak recipe brings gourmet flavors to your home kitchen with surprising ease.

Yields: 4 servings

Ingredients

• 4 (8-ounce) beef tenderloin steaks
• Salt and freshly ground black pepper, to taste
• ½ cup (1 stick) unsalted butter
• 6 garlic cloves, thinly sliced
• 4 slices good-quality bacon
• ¼ cup fresh oregano, chopped
• ¼ cup fresh basil, chopped
• 1½ teaspoons Cognac, optional

Instructions

1. **Prepare the Steaks and Butter:** A few hours before grilling (up to 3 hours), generously sprinkle the beef tenderloin steaks with kosher salt and place them back in the refrigerator. In a small saucepan, melt the butter over low heat. Add the thinly sliced garlic cloves to the melted butter, then immediately remove from heat. Allow the garlic butter to infuse as it rests at room temperature for a couple of hours.
2. **Bring Steaks to Room Temperature and Re-Season:** Approximately 30 minutes before you plan to grill, remove the steaks from the refrigerator. Re-season them lightly with salt and add a generous amount of freshly ground black pepper to taste. This allows the steaks to come to a more even temperature, promoting uniform cooking.
3. **Grill to Desired Doneness:** Preheat your grill to high heat. Place the bacon-wrapped steaks on the hot grill. Grill to your desired internal temperature, typically about 4 minutes per side for medium-rare, or until the bacon is crispy and the steak reaches its target doneness (refer to the “Degrees of Doneness” section above). While the steaks are grilling, gently rewarm the garlic butter mixture. If using, stir in the Cognac.
4. **Rest and Serve:** Once cooked, transfer the steaks to a clean serving platter. Loosely tent the platter with foil and allow the steaks to rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring a tender and juicy steak. After resting, drizzle the warm garlic butter generously over the steaks and sprinkle with the fresh chopped oregano and basil before serving.

Notes

• Cooking time will vary significantly based on the thickness of your steaks and your preferred level of doneness. Always use an instant-read thermometer for accuracy.
• This recipe is adapted from a classic Steak de Burgo, originally served at Vic’s Tally-Ho in Des Moines, Iowa, and later popularized by Bon Appetit.

Nutrition Information

Amount Per Serving (based on 4 servings):

• Calories: 810
• Total Fat: 60g
• Saturated Fat: 23g
• Trans Fat: 0g
• Unsaturated Fat: 28g
• Cholesterol: 204mg
• Sodium: 399mg
• Carbohydrates: 5g
• Fiber: 2g
• Sugar: 0g
• Protein: 59g

Explore More Delicious Beef Recipes

If you loved this grilled steak, you might also enjoy these other fantastic beef dishes:

• Balsamic Burgers by Life Tastes Good
• Caprese Grilled Filet Mignon by Cupcakes & Kale Chips
• Skillet Filet Mignon
• Korean Grilled Beef Steaks
• Beef Teriyaki Kabobs
• BLT Burgers
• Easy Grilled Flank Steak
• How to Grill a Perfect Rib Eye Steak
• More Beef Recipes

How do you prefer your beef cooked? I’m a firm believer in medium-rare, but the men in my family are all about that very rare steak! Share your preference and any grilling tips in the comments below – I’d love to hear from you.