The Best Steaks Ever! Recipe

Welcome to a world of absolute steak bliss! When I say these are The Best Steaks Ever!, I mean it. This recipe is an explosion of flavor thanks to a savory marinade and a decadent garlic and basil compound butter. Every bite is juicy and unforgettable, with rich, buttery goodness melting into perfectly grilled beef. Whether you’re grilling for a special occasion or just giving yourself a well-deserved treat, this dish will earn a spot at the very top of your dinner favorites list.

Ingredients You’ll Need

What makes The Best Steaks Ever! stand out is how each ingredient elevates the dish to steakhouse heights with zero fuss. Every simple component—from the steak to the marinade to the aromatic butter—brings serious flavor, color, and richness.

• 1 stick (1/2 cup) salted butter, softened: Use high-quality butter for maximum creamy flavor—it’s the irresistible base for our compound butter.
• 4 cloves garlic, finely minced: Garlic infuses both the butter and the marinade with bold, aromatic punch.
• 2 tbsp fresh basil, thinly sliced: This adds a vibrant, herbaceous lift that balances the richness of the butter.
• 1/3 cup dry sherry: Adds a subtle nutty sweetness that takes the marinade to the next level.
• 1/3 cup soy sauce: Brings umami depth and saltiness to tenderize and flavor the steak.
• 1/3 cup olive oil: Helps the marinade coat the steak evenly and provides gorgeous grilling char.
• 2 tbsp honey: A touch of sweetness to balance out the tangy and savory notes.
• 2 tbsp minced ginger: The fresh, peppery zing cuts through the fattiness of the steak.
• 1 clove garlic, minced: A little extra garlic in the marinade builds depth and complexity.
• 2 ribeyes (or your favorite steak cut): Choose thick, beautifully marbled steaks for best results.

How to Make The Best Steaks Ever!

Step 1: Make the Flavored Compound Butter

Start by placing your softened butter in a bowl—trust me, the softer it is, the easier it all comes together. Mash the butter with a fork until it’s creamy and pliable. Next, add your finely minced garlic and the fresh basil. Stir them into the butter until evenly distributed. Scoop your flavorful butter mixture onto a sheet of wax paper, then roll it up while twisting the ends, like wrapping candy. This will shape the butter into a perfect log. Pop it in the fridge for a couple of hours, or if you’re in a rush, 15 minutes in the freezer does the trick! It needs to be nice and firm before slicing.

Step 2: Whip Up the Marinade

Pour the dry sherry, soy sauce, olive oil, honey, minced ginger, and garlic into a large zip-top bag. This is your magic marinade mix, and it’s the secret behind The Best Steaks Ever! Seal the bag and give it a good squish to combine everything. Add your steaks, press out the excess air, and seal. Massage the marinade into the meat so all sides are completely coated. Marinate in the fridge for at least 15 minutes, but if you have longer, even better! Before grilling, let your steaks sit out at room temperature for about 15 minutes; this helps them cook evenly.

Step 3: Grill the Steaks

Preheat your grill to medium heat—hot enough to sear but not so ferocious that you’ll scorch the marinade. Place the marinated steaks directly onto the grates (ditch the leftover marinade). Grill to your preferred doneness, flipping once for those classic grill marks. For medium, I shoot for about 4-5 minutes per side. Let your nose and sizzling instincts guide you!

Step 4: Finish with Compound Butter

As soon as the steaks come off the grill, don’t wait! While they’re still piping hot, immediately top each steak with a thick slice of your chilled garlic and basil compound butter. Watch the butter ripple and melt into every nook and cranny, infusing the meat with an extra layer of buttery, garlicky flavor that makes The Best Steaks Ever! so unforgettable. Let them rest for a moment before slicing to keep all those glorious juices in place.

How to Serve The Best Steaks Ever!

Garnishes

A final flourish can make a steak dinner truly inspiring. Top the steak with a few extra fresh basil leaves or a light grind of cracked black pepper. For color, a sprinkle of flaky sea salt or a few microgreens does wonders to set off the lusciousness of The Best Steaks Ever!.

Side Dishes

Round out your meal with sides that highlight the bold flavors of your steak. Think roasted garlic mashed potatoes, crisp asparagus, or a colorful grilled vegetable salad. The juicy, savory notes of The Best Steaks Ever! pair flawlessly with creamy classics or bright, fresh veggies.

Creative Ways to Present

Channel steakhouse elegance at home! Serve the steak whole on a cutting board, garnished with slices of compound butter. Or, for dinner party flair, slice the steaks against the grain and fan them out beautifully on a platter, letting the melted butter glisten over the top. No matter how you present it, The Best Steaks Ever! always steal the show.

Make Ahead and Storage

Storing Leftovers

Leftover steak should be cooled completely before storing. Slice and tuck it into an airtight container, separating the butter if possible. Kept in the fridge, your steak will stay tender and flavorful for up to 3 days—perfect for salads, sandwiches, or a next-day steak and eggs breakfast!

Freezing

You can absolutely freeze extra steak and compound butter for future cravings. Wrap the steaks tightly in foil or plastic, then place them in a freezer bag; do the same with your extra butter. Label and freeze for up to 2 months. When you’re ready for “steak night,” just thaw overnight in the fridge and reheat as desired.

Reheating

The best way to gently reheat steak is to warm it in a skillet over low heat, or wrap it in foil and place it in a 275°F oven until heated through. Add another pat of compound butter on top for extra indulgence; it brings your leftovers right back to The Best Steaks Ever! standards!

FAQs

What cut of steak works best for this recipe?

Ribeye is my personal favorite for maximum flavor and tenderness, but NY strip, filet mignon, or even sirloin all work beautifully. Just look for good marbling and thickness to create The Best Steaks Ever!.

Can I make the compound butter ahead of time?

Absolutely! You can make the flavored butter up to a week in advance; simply store it in the fridge, tightly wrapped, until you’re ready to bring out the steak magic.

Is there a substitute for dry sherry in the marinade?

If you don’t have dry sherry, try a splash of white wine or even apple cider vinegar for acidity and complexity. These substitutions will still complement the other marinade flavors and help create The Best Steaks Ever!.

How do I know when the steak is perfectly cooked?

Invest in a good meat thermometer, or use the press test (the firmer it feels, the more done your steak will be). Aim for 130-135°F for medium-rare or 140-145°F for medium. Remember, steaks continue cooking as they rest!

Can the marinade be used on other meats?

Absolutely! The marinade is delicious on chicken, pork chops, or even tofu. It’s an easy way to bring the spirit of The Best Steaks Ever! to any protein of your choice.

Final Thoughts

If you’re looking to turn a simple steak dinner into something legendary, The Best Steaks Ever! recipe is your golden ticket. It’s easy, bold, and an instant crowd-pleaser every single time. Gather your favorite people and fire up the grill—your taste buds are in for a real treat!

Print