The Best Steaks Ever (with Garlic-Basil Butter)

The Best Steaks Ever (with Garlic & Basil Butter)

With the perfect balance of a bold steak marinade and a rich garlic & basil compound butter, these truly are The Best Steaks Ever. Juicy, flavorful, and steakhouse-worthy, this recipe turns a simple cut of beef into an unforgettable meal.

With Father’s Day just around the corner, there’s no better way to celebrate than with a perfectly cooked steak. Steaks are classic comfort food—simple, hearty, and always a crowd-pleaser.

Best Steak Cuts for Grilling

Choosing the right cut makes all the difference. These are the best options for grilling:

Ribeye (used here)
Excellent marbling that delivers incredible flavor and juiciness.

Hanger Steak (Butcher’s Tenderloin)
Very tender and flavorful, often more affordable than filet mignon.

Flat Iron or Skirt Steak
Bold flavor and budget-friendly. Always slice against the grain for the best texture.

Porterhouse
A premium cut combining New York Strip and tenderloin in one steak.

Why Garlic & Basil Butter Changes Everything

In steakhouses, one secret step makes all the difference: butter goes on the steak immediately after grilling. That final touch adds richness, shine, and deep flavor.

This homemade compound butter combines softened salted butter, fresh garlic, and basil, creating a simple yet powerful flavor boost. It’s also incredibly versatile—perfect for bread, roasted chicken, turkey, vegetables, or even stirred into sauces.

Why Marinating Matters

Marinating the steaks for at least 15 minutes infuses flavor and helps tenderize the meat. Letting the steaks rest at room temperature before grilling ensures even cooking and a perfect sear.

Whether you grill with charcoal, gas, propane, or use a stovetop grill pan, this marinade and butter combination guarantees excellent results every time.

Recipe: The Best Steaks Ever

Prep Time

40 minutes

Cook Time

10 minutes

Total Time

50 minutes

Servings

Cuisine

American

Ingredients

Garlic & Basil Compound Butter

1/2 cup (1 stick) salted butter, softened
4 cloves garlic, finely minced
2 tablespoons fresh basil, thinly sliced

Steak Marinade

1/3 cup dry sherry
1/3 cup soy sauce
1/3 cup olive oil
2 tablespoons honey
2 tablespoons fresh ginger, minced
1 clove garlic, minced

Steaks

2 ribeye steaks (or preferred cut)

Instructions

Make the Compound Butter

In a bowl, mash the softened butter with a fork. Add garlic and basil and mix until well combined. Transfer the butter onto parchment or wax paper, roll into a log, and twist the ends. Refrigerate for 2 hours or freeze for 15 minutes until firm.

Marinate the Steaks

Combine all marinade ingredients in a zip-top bag. Add steaks and coat well. Marinate for at least 15 minutes (up to 2 hours for deeper flavor). Remove steaks from the fridge and let them rest at room temperature for 15 minutes before cooking.

Grill the Steaks

Preheat grill to medium heat. Remove steaks from marinade and discard leftover liquid. Grill steaks to desired doneness (medium recommended for best juiciness).