Nevada

Vegas Strip Steak BBQ

What happens in Vegas... ends up on the grill! This showstopping strip steak gets the full Sin City treatment: blazing high heat for the perfect crust, finished with a pool of garlic butter and fresh herbs. It's the kind of steak you'd find at a legendary Vegas steakhouse, now in your backyard.

⏱ Total 25min 🍴 Serves 4 ⭐ Sin City Sizzle 🃏 High Roller

Equipment Needed

🔥 High-Heat Grill
🌡 Meat Thermometer
🥣 Cast Iron Skillet
🥚 Tongs

Instructions

1

Make the garlic butter: Combine softened butter with minced garlic, parsley, thyme, rosemary, and flaky salt. Mix well and form into a log using plastic wrap. Refrigerate for at least 30 minutes to firm up.

Tip: Make extra compound butter and freeze it. It keeps for months and elevates any grilled meat.
2

Temper the steaks: Remove steaks from the refrigerator 45-60 minutes before cooking. Pat completely dry with paper towels - this is crucial for a proper sear.

3

Season generously: Coat steaks with high-heat oil, then season liberally on all sides with coarse salt and cracked pepper. Don't be shy - some will fall off during cooking.

4

Get the grill screaming hot: Preheat your grill to maximum heat - we're talking 600-700°F if possible. Vegas steakhouses use 800°F broilers, so the hotter the better.

Vegas secret: The extreme heat creates that legendary steakhouse crust. Don't skimp on preheating.
5

Sear the steaks: Place steaks on the hottest part of the grill. Don't move them! Sear for 3-4 minutes until a deep brown crust forms. Flip once and sear another 3-4 minutes.

6

Check temperature: For medium-rare, pull at 125°F internal temp. Medium is 135°F. The steak will rise 5 degrees while resting. Use an instant-read thermometer.

7

Rest the steaks: Transfer steaks to a cutting board and tent loosely with foil. Rest for 5-7 minutes. This step is non-negotiable for juicy results.

8

Top with garlic butter: Slice thick coins of the garlic butter and place on top of each steak. The residual heat will melt the butter into a glorious pool.

9

Finish with flair: Garnish with fresh rosemary sprigs and a pinch of flaky Maldon salt. The presentation should be as impressive as the Vegas Strip itself.

10

Serve immediately: Plate with classic steakhouse sides - creamed spinach, loaded baked potato, or crispy onion rings. Pour a bold Cabernet and enjoy the jackpot.

💡 Pro Tips & Variations

  • Choose USDA Prime: Vegas steakhouses use Prime grade beef. The extra marbling is worth the splurge for this showstopper meal.
  • Dry-aged for extra flavor: If available, opt for 28-45 day dry-aged steaks for that funky, concentrated beef flavor.
  • Cast iron alternative: No grill hot enough? Use a cast iron skillet heated until smoking, with a tablespoon of oil.
  • Butter baste technique: For extra richness, baste with garlic butter during the last minute of cooking in a cast iron.
  • The Vegas experience: Slice the steak against the grain and fan it out on the plate for that steakhouse presentation.
  • Perfect pairing: A big Napa Cabernet or Nevada's own Joseph James Citra Rye pairs excellently with this rich dish.
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