Here is Chef Ed’s Signature Herbed Butter – a rich, aromatic finish that melts into the steak and veggies for even more depth of flavor.
Serves 2 | Prep Time: 25 min | Cook Time: 15–20 min
Few things elevate a grilled Omaha steak quite like a generous dollop of melting herbed butter. This version of Chef Ed’s signature dish enhances the smoky richness of the meat and the sweetness of fire-kissed vegetables with a luscious, flavor-packed butter that ties it all together.
Ingredients
For the steak:
- 2 Omaha steaks (ribeye, filet mignon, or sirloin), about 1.25” thick
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 sprig fresh rosemary (optional)
For the vegetables:
- 1 red bell pepper, sliced into wide strips
- 1 zucchini, sliced into thick rounds
- 1 red onion, sliced into wedges
- 1 cup cherry tomatoes (on the vine if possible)
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt and pepper to taste
- 1 tsp Italian seasoning or dried oregano
For the herbed butter:
- ½ cup (1 stick) unsalted butter, softened
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 garlic clove, minced
- ½ tsp lemon zest
- Pinch of salt and pepper
Instructions
1. Make the herbed butter
In a small bowl, combine the softened butter, parsley, thyme, garlic, lemon zest, salt, and pepper. Mix well until smooth. Roll into a log using parchment paper or plastic wrap and chill for 20 minutes, or keep soft for immediate use.
Chef Ed’s Tip: Make extra and keep it in the freezer – it’s magic on everything from steak to bread to steamed veggies.
2. Prep the steaks
Let your steaks come to room temperature for 30 minutes. Pat them dry and rub with olive oil. Season all over with salt, pepper, garlic powder, and smoked paprika. Press the seasonings in gently. If using rosemary, press a sprig onto each steak.
3. Prep the vegetables
Toss the veggies in olive oil, balsamic vinegar, salt, pepper, and Italian seasoning. Let sit for 10–15 minutes to marinate lightly.
4. Heat the grill
Preheat the grill to medium-high (450–500°F). Clean and oil the grates well. Set up for two-zone cooking: one hot side for searing, one cooler side for finishing.
5. Grill the steaks
Sear steaks 3–4 minutes per side over direct heat, turning once for grill marks. Then move them to indirect heat. Close the lid and cook until internal temperature reaches:
- Medium-rare: 130–135°F
- Medium: 140–145°F
Once done, immediately top each steak with a generous slice of herbed butter and let rest under foil for 5–10 minutes.
6. Grill the vegetables
While the steak rests, grill the vegetables. Cook them directly on the grill or in a basket, turning occasionally until tender and charred (3–5 minutes per side). The tomatoes only need 2–3 minutes until blistered.
Just before serving, toss the hot veggies with a little spoonful of herbed butter for added gloss and flavor.
Plating and Serving
Plate your steak whole or slice against the grain. Drizzle with the melted herbed butter from the resting plate. Arrange the charred vegetables alongside. Garnish with extra herbs if desired.
Add a final touch: another small dab of herbed butter on top of the hot steak – let it melt slowly for dramatic effect.
Chef Ed’s Final Word:
A great steak is about simplicity – salt, fire, and time – but a touch of herbed butter takes it from good to unforgettable. Enjoy it outdoors with a glass of bold red or indoors with candlelight and good company.
Chef Ed’s Grilled Omaha Steak w/ Herbed Butter recipe
Chef Ed’s Grilled Omaha Steak w/ Herbed Butter recipe
