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Playing A Southern Pro Shows You How to Grill Filet, Ribeye + NY Strip Steak (Plus, Compound Butter Ideas)

Chef G. Garvin is known for his homestyle southern cooking, which you can find at his "LowCountry" restaurants in Atlanta. Here, just in time for summer, he fires up the grill to show us how to cook four different types of steak, each paired with one of three flavored butters. Make one type of steak or all of them. Ditto the butters. (You can scale down the butter recipes or prepare the full amount and freeze any leftovers tightly wrapped for up to two months. They are also good on chicken, pork, fish and veggies.) 

Pro Tips from G: Heat your grill so that you have a hot side and a lower-heat side, and keep the lid closed to maintain the desired heat level. If you are comfortable adding more steaks to the grill while others are still cooking, stagger them following the order below. After cooking some on the hot side, clean the grates before adding more steaks to avoid burning and sticking. 

Check out these summery side dishes to go with the steaks: Curtis Stone's Loaded Potato Salad and Rodney Scott's Creamy Coleslaw

Ingredients

For the Truffle Butter:
  • 1 pound unsalted butter, at room temperature
  • 1 tablespoon truffle bits
  • 2 tablespoons kosher salt
For the Cajun Butter:
  • 1 pound unsalted butter, at room temperature
  • 3 tablespoons Cajun seasoning
For the Garlic-Herb Butter:
  • 1 pound unsalted butter, at room temperature
  • 10 cloves garlic, finely chopped
  • 1 small bunch flat-leaf parsley, leaves removed and finely chopped
  • 1 small bunch thyme, leaves removed and finely chopped
  • ½ small bunch rosemary, leaves removed and finely chopped
For the Steaks:
  • 2 bone-in beef filets (about 1 ½ inches thick), at room temperature
  • 1 bone-in ribeye steak (about 1 inch thick), at room temperature
  • 1 boneless ribeye steak (about 1 inch thick), at room temperature
  • 1 NY strip steak (about 1 inch thick), at room temperature
  • Canola oil (enough to thoroughly coat the steaks)
  • 12 cloves garlic, smashed
  • 10 to 12 sprigs rosemary, each torn into 2 to 3 pieces
  • Steak seasoning (a mix of blackening seasoning, onion powder, garlic powder, kosher salt and black pepper)
To Serve:
  • Steak sauce

Yield

Serves: 5 or 6

Preparation

For each of the herb butters, combine the ingredients thoroughly in a bowl and refrigerate until ready to use. The butters will keep tightly covered in the freezer for up to 2 months. 

For the steaks, heat a grill with two zones and keep the lid closed. Line a sheet pan with a cooling rack. 

Meanwhile, set all the steaks on a sheet pan and thoroughly coat with canola oil. Add the garlic and rosemary and, using tongs, flip the steaks around in the marinade. (You can marinate the steaks up to 24 hours in advance in the refrigerator. Bring the steaks to room temperature before grilling.) 

When you are ready to grill, remove the garlic and rosemary from the steaks and liberally season them with the steak seasoning on both sides. 

For the bone-in filets, open the grill and place the steaks onto the hot side, making sure the steaks are touching the flame. To get a nice crosshatch grill pattern, after 1 minute, use tongs to turn the steaks clockwise, then let them sit for 1 minute more. Flip to the other side and repeat the process.   

Transfer the filets to the cooler side of the grill and cook for about 1 minute more on each side, then transfer to the top rack to finish cooking. For medium-rare, the total cook time is about 5 to 7 minutes per side, depending on the thickness and temperature of the raw meat and the temperature of the grill.  

Transfer the steaks to the prepared sheet pan and let rest 1 to 2 minutes. Remove fat with a knife and/or slice the meat on a cutting board, if you like, then place on a plate. Use a large spoon to spread some truffle butter on the steaks and serve. 

For the bone-in ribeye, place the steak on the hot side of the grill. After 1 to 2 minutes, flip the steak over and cook 1 to 2 minutes more, adjusting the heat if it gets too hot. Transfer the steak to the cooler side of the grill and cook, flipping once, for a total of 5 to 7 minutes for medium-rare. 

Transfer the steaks to the prepared sheet pan and let rest 1 to 2 minutes. Place on a plate. Use a large spoon to spread some Cajun butter on the steak and serve with steak sauce drizzled on the side. 

For the boneless ribeye, place the steak on the hot side of the grill. After 1 to 2 minutes, flip the steak over and cook 1 to 2 minutes more, adjusting the heat if it gets too hot. Transfer the steak to the cooler side of the grill and cook, flipping once, for a total of 5 to 7 minutes for medium-rare. 

Transfer the steaks to the prepared sheet pan and let rest 1 to 2 minutes. Place on a plate. Use a large spoon to spread some garlic-herb butter on the steak and serve with steak sauce drizzled on the side. 

For the NY strip, place the steak on the hot side of the grill. After 1 to 2 minutes, flip the steak over and cook 1 to 2 minutes more, adjusting the heat if it gets too hot. Transfer the steak to the cooler side of the grill and cook, flipping once, for a total of 5 to 7 minutes for medium-rare. 

Transfer the steaks to the prepared sheet pan and let rest 1 to 2 minutes. Place on a cutting board and slice on an angle, then place on a plate. Drizzle with steak sauce and serve with some Cajun butter on the side.