Grilled Steak with Herb Butter from The Chef Next Door by Amanda Freitag

It’s easy to get intimidated by grilling your own meat at home. Luckily, Amanda Freitag, chef and author of The Chef Next Door, is here to help. Her recipe for Grilled Steak with Herb Butter is flavorful and juicy, and Amanda’s instructions make it simple for any home cook to master!

Amanda is a master at knocking out fabulous meals in restaurant kitchens and on the set of Food Network’s Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn’t alone! The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze. Pre-order your copy of The Chef Next Door before it’s on sale September 29!


Grilled SteakMakes 4 Servings

I don’t know if it’s the same where you live, but a typical summer in New York City can get hot and steamy. When the mercury is rising and even the street seems to be sweating, it’s hard to think about turning on the oven—which makes this grilled steak an ideal summertime meal. When partnered with seasonal tomatoes made sweet by the hot summer sun, a rich, flavorful herb butter, and the coldest beer I can find, this steak is one of my favorite meals for battling the dog days of summer. If tomatoes aren’t in season, serve it with a warming side of creamed spinach —a classic pairing!


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 shallot, minced
  • 1 cup chopped fresh parsley leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup panko bread crumbs


  • 3 ripe beefsteak tomatoes
  • Kosher salt
  • Extra-virgin olive oil
  • 4 (10-to 12-ounce) strip steaks

Prep: set out the butter to soften • mince the shallot • chop the parsley

  1. To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside. To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
  2. Heat an outdoor grill, a grill pan, or the broiler on high.
  3. Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil.
  4. Grill the steaks to your desired doneness (see tip), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
  5. Place one hot steak on top of each plate of seasoned tomatoes and serve.

* Because of the variety of steak cuts and thicknesses, it’s hard to dictate exactly how long it will take you to cook your steak. Don’t be afraid to use a meat thermometer to get an accurate temperature reading on your steak. Otherwise, keep in mind that the more give the steak has when you poke it with your finger, the less cooked it is. For a steak that is about 1½ inches thick, you’ll need about 12 minutes’ cooking time—6 minutes for each side—to achieve medium-rare.

* Herb butters are just a version of compound butter (see page 44) and are a fantastically simple way to add fancy style and extra flavor to a variety of grilled dishes. They’re not just for steak—experiment with different fresh herbs and match them with fish, chicken, or pork. Try dill butter with salmon, tarragon butter with chicken, or thyme butter with pork.

* If you can’t find or don’t have strip steaks, feel free to use another cut of steak—any will work. You can even use a larger cut, such as flank or skirt steak, and slice it to serve family-style on a platter over the tomatoes, or on individual plates.


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