If you’re craving a juicy, flavorful steak that’s easy to make at home, this Garlic Herb Steak recipe is your answer. With a simple garlic and herbes de Provence rub, this grilled steak delivers restaurant-quality flavor without the butter overload.
Beef is my friend and every now and then, I crave a juicy steak. After a long week of eating chicken, ground turkey breast, salmon or pork tenderloin, sometimes a girl just needs a fat steak. Fortunately, there are many forms of lean beef. My favorite is the top sirloin with a Garlic Rosemary Beef Tenderloin as a close second. My other favorite beef is the porterhouse but since that steakhouse classic comes in at about 2,000 calories.
Why This Garlic Herb Steak Is a Must-Try
- Lean & Nutritious – Top sirloin is a lean cut packed with iron, zinc, and B12.
- Simple Ingredients – No fancy marinades or finishing butter needed.
- Versatile Rub – Works beautifully on chicken, pork, or even grilled veggies.
One thing you’ll notice about my recipe is that it doesn’t include finishing butter. Ever wonder why steak at home doesn’t quite taste the same as it does in a restaurant? That is most likely because you didn’t top it off with half a stick of butter after cooking. My solution? I use a little bit of olive oil in a spice rub which not only keeps my steak from sticking to the grill but also helps lock in the moisture leading to a tender and juicy steak. Not a fan of beef? This spice rub works just as well on chicken or pork.
Frequently Asked Questions:
Yes! While top sirloin is lean and flavorful, this garlic herb rub works well on ribeye, NY strip, or even flank steak.
No marinade is needed. The garlic herb paste acts as a quick rub that infuses flavor and helps create a delicious crust during grilling.
You can substitute with a mix of dried thyme, rosemary, oregano, and basil for a similar flavor profile.
Other Steak Recipes
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Grilled Steak with Garlic and Herbs?
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Ingredients
Instructions
- Pre-Heat grill to high.
- Take steaks out of the fridge 20 minutes prior to grilling to take off the “chill”. (This will prevent shrinkage which occurs when you place a cold piece of beef on a hot grill.)
- Create the rub by combining grated garlic, herbes de provence (rubbed together in your palm first), olive oil, salt and pepper.
- Mix well and gently massage the steaks with the garlic herb paste.
- Grill 4-5 minutes per side, rotating once, for medium rare.
- Let rest 10 minutes before serving to let the juices evenly distribute. Do not cut or poke the meat while grilling or right after removing from grill. All flavor will be lost.
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