Grilled Crusted Steak with Lemon Butter
Elevate your steak night with this Grilled Crusted Steak with Lemon Butter, a recipe that strikes the perfect balance between bold flavors and melt-in-your-mouth tenderness. Thick-cut ribeye steaks are seasoned with a smoky, savory blend of smoked paprika, garlic powder, and cracked black pepper, then seared to perfection on a high-heat grill for a beautifully charred crust. The star of the dish, a velvety homemade lemon butter enriched with fresh lemon juice, zest, and parsley, melts effortlessly over the warm steak, infusing every bite with zesty brightness and richness. Ideal for a quick yet impressive dinner, this recipe requires just 15 minutes of prep and serves as the ultimate centerpiece for a gourmet meal. Pair it with grilled vegetables or a fresh green salad for a restaurant-quality experience right at home. Perfect keywords: grilled steak recipe, crusted steak, lemon butter topping, ribeye steak grilling.
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Recipe Information
Ingredients
- 2 pieces Ribeye steaks (about 1 inch thick)
- 2 tablespoons Olive oil
- 1 teaspoon Coarse sea salt
- 1 teaspoon Freshly cracked black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 4 tablespoons Unsalted butter
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Chopped fresh parsley
Instructions
Pat the steaks dry with paper towels to remove any excess moisture. This helps achieve a good crust when grilling.
Rub both sides of the steaks with olive oil.
Mix the sea salt, black pepper, smoked paprika, and garlic powder in a small bowl. Evenly coat both sides of the steaks with this spice mixture, pressing gently to ensure it adheres.
Preheat your grill or grill pan to high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
Place the steaks on the hot grill and cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred level of doneness. Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
While the steaks are cooking, prepare the lemon butter. In a small bowl, mix the softened butter with fresh lemon juice, lemon zest, and chopped parsley until well combined.
Once the steaks are done cooking, transfer them to a clean plate or cutting board. Tent with foil and let them rest for 5-7 minutes to retain their juices.
Serve the steaks hot with a dollop of lemon butter on top. Allow the butter to melt slightly over the crusted surface before enjoying.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.8 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
