Name: Grilled Steak with Chianti Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: Chianti Butter:; 6 tablespoons unsalted butter (3/4 stick), at room temperature; 2 teaspoons Chianti or red wine; 1 teaspoon kosher salt; Steak Seasoning:; 1 2-1/2- to 3-pound steak; 2 tablespoons olive oil; 2 tablespoons Worcestershire sauce; 1 to 1 1/2 tablespoons kosher salt; 1 teaspoon coarsely ground black pepper; 4 cloves of garlic sliced lengthwise; a few sprinkles of dried oregano; top the steak with freshly chopped Italian parsley randomly; 1/2 teaspoon granulated garlic powder

Grilled Steak with Chianti Butter is a scrumptious gourmet-style Italian-flavored steak made indoors or on the barbecue grill.

Mom used to make this back in the 1960s in Central Utica, New York, indoors all year long in a cast-iron skillet or broiled.

We didn't have great weather all year round, but she would always come up with an indoor barbecue idea all winter long when we couldn't use the charcoal grill we had.

Back then we money was tight, and she would turn inexpensive cuts of meat into a banquet of flavors.

You can use any of your favorite pieces of beef you prefer; we have made this with ribeye, T-bone, and porterhouse; they are all spectacular in flavor.

The recipe is simple; you will need a good Chianti red wine (or another dry wine you prefer) and several herbs and spices.

If you love steak, this will one to keep in your recipe collection.

We also love other stovetop steaks Mom made: Italian Sauce Steak, Steak Marsala, and Salisbury Steak, all favorites as a kid and now.

Scroll down to my step-by-step easy instructions for this printable recipe.

this is a seared steak topped with garlic cloves and chianti butter

this is a grilled steak using a le creuset grill pan with sirloin topped with garlic and chianti butter

Steak and Chianti

Any kind of steak and wine go famously together but this really melts in your mouth and so tender in every bite.

I even will give you a chart to follow to cook the steak from rare to well done below.

Just pick a steak you like and if you haven't invested in a grided grill pan that's cast iron, it's a must-have for this steak.

I use a Le Creuset pan that I am a big fan of.

If you are lucky to be able to grill all year long, I still use the gridded pan outdoors because I don't want to lose any of the delicious juices and sauce this steak makes.

For more flavored butter do check out the many kinds I make.

this is a seasoned sirloin steak with garlic and Italian herbs

Why You Will Love This Recipe

Easy to make: You only need a handful of ingredients. Big flavor: Garlic butter and red wine add incredible richness.
Restaurant-style at home: A simple steak becomes an elegant dinner.
Customizable: Use Worcestershire sauce for a classic savory flavor or soy sauce for a slightly deeper, saltier taste.
Perfect for entertaining: This steak looks and tastes impressive without requiring complicated cooking techniques.

this is a seared sirloin steak on both sides in a grill pan made by Le Creuset

Serving Ideas

Garlic mashed potatoes
Roasted potatoes
Creamed spinach
Sauteed mushrooms
Roasted asparagus
Green beans
Grilled vegetables
A crisp garden salad
Crusty Italian bread
Baked potatoes

this is Chianti butter mixed in a ramekin bowl

Tips:

Meat can be marinated the day before with seasoning, but add 2 tablespoons of lemon juice to it and store in a sealed plastic bag
Sear each side on high heat first to seal in the juices for at least 2 minutes on each side
Use tongs to flip the meat
I prefer to use boneless steak, but use whatever you like; bone-in is tastier
Let meat rest 5 to 7 minutes before serving
For the best results, let your steak sit at room temperature for a short time before cooking. Pat it dry before seasoning so you get a better sear.
Don't overcrowd the pan, and avoid constantly flipping or pressing down on the steak.
Once cooked, give the steak time to rest before slicing.
This helps keep the juices inside instead of letting them run all over your cutting board.
For the most accurate results, use an instant-read thermometer to check the internal temperature according to your preferred level of doneness.

this is a raw sirloin steak getting ready to be grilled

Meats To Use:

Sirloin
Burgers
Chuck Steak
Ribeye
Porterhouse
T-bone
Veal Steaks
Pork Chops
Note: I don't use chicken as it turns pink but you can try it!

this is raw sirloin with parsely garlic and fresh parsley on top olive oil and on a cutting board

Temperature Chart:

Try More Recipes We Love:

Flavored Herb Butter

Chicken Fried T-Bone

Italian Fried Steak

this is a red seasoned Le Creuset pan with grill grids for indoor or outdoor grill cooking

Pin for later

Frequently Asked Questions

Can I use a different cut of steak? Absolutely. Ribeye and top sirloin are excellent choices, but New York strip, filet mignon, or another favorite steak can also be used. Cooking time will vary depending on the thickness.
Can I use another red wine? Yes. Merlot is wonderful with steak, but Cabernet Sauvignon, Pinot Noir, or another dry red wine can be substituted.
Should I use Worcestershire sauce or soy sauce? It's completely up to your taste. Worcestershire gives the steak a traditional savory steakhouse flavor, while soy sauce provides a deeper, saltier umami flavor.
Can I make the garlic butter ahead of time? Yes! Prepare the garlic butter ahead of time and refrigerate it until you're ready to cook the steak. Let it soften slightly before serving.