Rosemary garlic butter grilled steaks are the perfect end-of-summer meal: steaks kissed with fresh rosemary and basted in garlic butter as they sear.
If you follow me on Instagram you may have noticed I’ve been on the move the last few weekends. I squeezed as much “me time” out of summer as I could before the school year fully takes over with schedules, practices and routines. A few short trips, a lot of walking and tasting new places made for a busy but fun stretch.
I returned home briefly between trips and then headed out again, enjoying time with family and exploring a few new spots. As much as I loved the travel and the little escapes, coming back home to my boys and to the everyday rhythms felt good, too.
Now it’s time to shift gears: laundry, grocery runs, packing lunches and prepping for school. But before the calendar officially says “back to school,” I wanted one last easy and delicious summer dinner: a backyard grill night featuring rosemary garlic butter grilled steaks.
There’s something about a perfectly seared steak that marks an occasion, even if the occasion is simply the last weekend of summer. I paired these filets with grilled asparagus dressed with lemon, a quick nectarine panzanella I whipped up from ripe stone fruit, and some make-ahead mashed potatoes with a touch of cauliflower folded in. The result was a relaxed, flavorful meal that felt like a proper send-off to long evenings and warm nights.
What makes these steaks special is the finishing touch: melted unsalted butter combined with chopped fresh rosemary and a gently smashed garlic clove. While the steaks sear on the hot grill, you baste them with that fragrant butter, letting the garlic infuse without overpowering. The method adds a subtle, savory richness and a hint of herb that complements the beef without masking it.
The technique is straightforward and forgiving, making it perfect for a relaxed weekend grill. Let the steaks come to room temperature before cooking, pat them dry and season simply with sea salt and freshly cracked black pepper. Sear over intense heat to develop those caramelized grill marks, then turn and brush with rosemary garlic butter as they finish. A brief rest under a loose foil tent lets the juices redistribute, ensuring a tender, juicy bite.
These steaks are an easy weeknight upgrade or a no-fuss centerpiece for a small dinner. Serve with a squeeze of lemon over grilled asparagus, a fresh panzanella or a creamy side potato—whatever feels like summer to you. If you enjoy a slightly stronger garlic note, you can leave the smashed garlic near the steaks while they cook, or remove it early to keep the garlic flavor gentler.
Simple, flavorful and satisfying: rosemary garlic butter grilled steaks are a worthy way to bid summer farewell and welcome the busy season ahead.
Rosemary Garlic Butter Grilled Steaks
2 steaks
5 minutes
10 minutes
5 minutes
20 minutes
Simply grilled filets basted with melted butter, fresh rosemary and a gently smashed garlic clove for a fragrant, savory finish.
Ingredients
- 2 filets (about 1/4 lb each)
- Good pinch of sea salt and freshly cracked black pepper
- 4 tbsp unsalted butter, melted
- 1 tsp chopped fresh rosemary
- 1 garlic clove, peeled and smashed
Instructions
- Preheat your grill with all burners set to high for 5–10 minutes. Clean and lightly oil the grates in the cooking zone.
- Bring the steaks to room temperature for more even cooking.
- Combine the melted butter, chopped rosemary and the smashed garlic clove in a small bowl. If you prefer a milder garlic presence, remove the garlic after a few minutes once it has infused the butter.
- Pat the steaks dry with paper towels and season both sides liberally with sea salt and freshly cracked black pepper.
- Place the steaks on the hot grill and sear the first side for about 4 minutes, or until the meat releases easily from the grate.
- Flip the steaks and brush them with the rosemary garlic butter. Place half the smashed garlic on each steak while they cook for extra aroma. After about 3 minutes, you can return the garlic to the butter bowl and rotate the steaks a quarter turn to develop crosshatch grill marks.
- Lather the second side with more rosemary garlic butter, top with the remaining garlic half, and grill another 2 minutes for medium-rare. For medium to well, extend that side by 1–2 minutes as needed.
- Remove the steaks after roughly 10 minutes total grilling time (adjust for thickness and preferred doneness). Transfer to a plate, tent loosely with foil and rest for 5 minutes to redistribute the juices.
- Finish with a sprinkle of fresh chopped rosemary and a little extra cracked pepper. Slice and serve warm.