Ambassador and private chef Aubrey Johansen of That's What She Eats teaches us the basics of making the perfectly seared steak and combining it with an excellent compound butter. 

A few weeks ago we mapped out the tips and tricks to perfecting the ultimate seared steak on the Char-Griller Grills. Let’s put the methods to the test. Today, I’m grilling up a few different cuts, a filet, a NY Strip, and a Ribeye. Pat them dry, season them well, and grill over screaming-hot grates. Spread them with a little smear of compound butter, and turn the volume all the way up- It’s sounds and smells like summer over here. Let’s dig in! 

1. Pull your steaks from the fridge and let sit at room temperature for 20 minutes on a paper towel. Preheat your Char-Griller Texas Trio to high heat, and close the lid, letting the grates get hot. 

2. In a small bowl, mix softened butter with the chopped parsley, thyme, oregano, and minced garlic. Add a small pinch of salt and pepper and set aside. 

3. Now that the grill is hot, pat your steaks dry with the paper towel, and season liberally with the remaining salt and pepper. Dry brush your grill grates to remove any little burnt pieces, and spray with some cooking spray to create a nice non-stick surface. Lay steaks on grill and set a timer for 3 minutes. Once the time has passed, rotate your steaks diagonally for 2 more minutes, letting diamonds form. Flip and repeat. 

4. For medium rare steak, I pull them at 135 degrees, and let them rest for 10 minutes on a paper towel. Spread a dollop of compound butter over the top while they rest, for a restaurant style boost of flavor. Serve with your favorite sides and a fresh salad for a quick and easy summer meal! Enjoy!