Grilled Garlic Butter Steak Perfection

Indulge in an extraordinary grilling experience with this recipe for Grilled Beef Tenderloin with Garlic Herb Butter. Perfectly seared, infused with savory bacon, and crowned with a luscious garlic herb butter, this steak isn’t just a meal; it’s a celebration. Whether you’re hosting a sophisticated dinner party or simply elevating a family barbecue, this exquisite dish promises to impress every palate and quickly become a cherished favorite.

Beyond the recipe, delve into comprehensive tips for achieving the perfect steak, mastering the grill, and understanding every nuance of steak preparation. Prepare to transform your outdoor cooking routine with a grilling guide that ensures succulent, flavorful results every time.

Grilled Beef Tenderloin Steaks wrapped in crispy bacon and generously topped with melted garlic herb butter, presented on a pristine white platter.

Contents

Why This Grilled Tenderloin Recipe Is a Must-Try

The quest for the perfect grilled steak often ends with a simple, yet profound realization: the right ingredients, combined with expert technique, yield unparalleled results. This grilled beef tenderloin recipe embodies that philosophy, transforming a classic cut of beef into a gourmet masterpiece. My family, especially my steak-loving son and husband, consistently requests this dish, a testament to its irresistible appeal.

Unforgettable Flavor Profile: The magic truly happens when premium beef tenderloin is embraced by smoky bacon, then finished with a rich, aromatic garlic herb butter. The bacon bastes the steak as it cooks, locking in moisture and imparting a depth of flavor that complements the tenderloin’s delicate taste. The garlic herb butter adds a final, luxurious layer of savory goodness, making each bite an explosion of flavor.
Elevated Simplicity: Despite its sophisticated taste, this recipe is remarkably straightforward, proving that you don’t need complicated steps to create a truly exceptional meal. It takes a humble grilled steak and elevates it to restaurant-quality status with just a few strategic additions. This balance of ease and elegance makes it ideal for entertaining guests without feeling overwhelmed in the kitchen.
Inspired Excellence: The inspiration for this dish comes from a beloved restaurant in Des Moines, IA, renowned for a similar steak that graced its menu for decades. This recipe brings that timeless steakhouse experience directly to your backyard, allowing you to recreate a cherished classic with your own personal touch.
Versatile for Any Occasion: While beef tenderloin is undeniably a premium choice, the garlic herb butter and bacon technique can transform almost any cut of beef. For special occasions like Father’s Day, consider applying this method to a robust ribeye or a flavorful flank steak. The rich toppings are so universally delicious, they will enhance virtually any cut of beef you choose to grill.

Essential Ingredients for Your Garlic Butter Grilled Steak

Crafting the perfect grilled steak begins with selecting high-quality ingredients. Each component in this recipe plays a crucial role in achieving the desired flavor and texture. Here’s a breakdown of what you’ll need and why each element is important:

Kitchen Staples: Kosher Salt & Freshly Ground Black Pepper – These foundational seasonings are non-negotiable. Kosher salt, with its larger flakes, adheres beautifully to the meat, facilitating a fantastic crust and enhancing the beef’s natural flavor without over-salting. Freshly ground black pepper adds a pungent, aromatic kick that’s far superior to pre-ground varieties.
Beef Tenderloin Steaks: Aim for 6-8 ounce filets, approximately 1.5 to 2 inches thick, depending on appetite. Look for well-marbled cuts, even with tenderloin. While tenderloin is known for its tenderness, good marbling (intramuscular fat) contributes significantly to juiciness and flavor, ensuring a rich, melt-in-your-mouth experience. This cut is perfect for special occasions due to its premium quality.
Unsalted Butter (or Salted, with Adjustment): Butter forms the luxurious base for our garlic herb topping. Using unsalted butter gives you precise control over the overall saltiness of the dish. If salted butter is all you have, simply reduce the amount of added salt in your garlic butter mixture to taste.
Garlic Cloves: Fresh garlic, thinly sliced or minced, is key to the aromatic herb butter. Its pungent, savory notes infuse the butter, creating a fragrant topping that perfectly complements the beef. Using fresh garlic is crucial for a vibrant flavor profile.
Bacon: Four slices of good-quality, medium-thickness bacon are wrapped around each tenderloin. Bacon isn’t just for flavor here; it acts as a protective shield, basting the lean tenderloin with its rendered fat, preventing it from drying out on the grill, and infusing it with an irresistible smoky, salty essence. Choose a bacon that crisps well but isn’t overly thick.
Fresh Oregano: Chopped fresh oregano provides a robust, earthy, and slightly peppery note. Its Mediterranean aroma pairs exceptionally well with beef and garlic. To easily strip the small leaves, hold the stem at the top and slide your fingers down, pulling the leaves off.
Fresh Basil: Chopped fresh basil introduces a sweet, peppery, and slightly minty aroma. It brightens the flavor profile of the garlic butter. For best results, stack a few leaves, roll them tightly like a cigar, and then slice into thin ribbons (chiffonade).
Cognac (Optional): A splash of Cognac acts as a flavor enhancer, much like salt, adding a subtle depth and complexity to the garlic butter. Its fruity, oaky notes can elevate the overall gourmet feel of the dish. If you prefer to omit alcohol, the butter will still be incredibly flavorful.

Garnished Grilled Steak with Garlic Herb Butter on a pristine square white plate, ready to be served.

Mastering the Grill: Tips for the Perfect Steak Every Time

Grilling a truly perfect steak is an art, but one that can be easily mastered with the right techniques and a little attention to detail. Follow these expert tips to ensure your grilled tenderloin with garlic herb butter is nothing short of sensational:

Choosing the Right Cut: While beef tenderloin is known for its tenderness, its leanness means it can dry out quickly. This is where the bacon and garlic butter become invaluable, adding essential fat and moisture. If opting for other cuts, consider ribeyes or New York strips, which naturally boast excellent marbling for juiciness. Flank or sirloin steaks are also great choices, benefiting immensely from this rich butter finish. Always look for cuts with a vibrant red color and good fat distribution.
Season Early and Generously: This is a game-changer. I recommend salting your steaks with coarse Kosher Salt (affiliate link) up to three hours before grilling. This “dry brining” process allows the salt to draw moisture from the steak, then reabsorb it, leading to a more tender and flavorful interior, and a better crust. Just before cooking, season again with a fresh sprinkle of salt and freshly ground pepper.
PRO-Tip: Bring Steaks to Room Temperature: Approximately 30 minutes before placing them on the grill, remove your steaks from the refrigerator. This crucial step allows the meat to come closer to room temperature, ensuring more even cooking from edge to center. Cold steaks hitting a hot grill will cook unevenly, often resulting in a well-done exterior and a rare interior, which isn’t ideal.
Achieve a Sizzling Hot Sear: Whether you’re using charcoal or gas, preheat your grill to a very high temperature. For charcoal, pile the coals to create a hot zone for searing; for gas, turn all burners to high. A blistering hot grill is essential for developing that coveted, caramelized crust (Maillard reaction) that locks in juices and adds incredible flavor. The smokiness from charcoal also imparts a wonderful, authentic grilled taste. Ensure your grill grates are clean and lightly oiled to prevent sticking.
Don’t Over-Flip: Resist the urge to constantly move your steaks. For beautiful grill marks and an even cook, flip the steak only once. If you desire those attractive cross-hatch marks, rotate the steak 90 degrees after about 2-3 minutes on the first side, then flip once. This means your steak moves a maximum of 2-4 times during the entire grilling process.
Utilize an Instant Read Thermometer: This is your best friend for perfectly cooked steaks. Internal temperature is the only reliable way to determine doneness, as visual cues can be misleading. Insert the thermometer into the thickest part of the steak, avoiding bone or fat. Remember, steaks will continue to cook a few degrees after removal from the heat (carryover cooking), so pull them off just before your desired temperature. My family varies widely in preference, from very rare to medium-well, so a thermometer is essential for pleasing everyone.
PRO-Tip: The Importance of Resting: Once your steaks reach their target temperature, remove them from the grill and immediately transfer them to a serving platter and loosely tent with foil. Allow them to rest for at least 5 to 10 minutes. During this time, the muscle fibers relax, allowing the juices that have been pushed to the center by the heat to redistribute throughout the entire steak. Skipping this step results in juices running out when you slice, leaving you with a dry, less flavorful steak. As you wait, you can finish preparing other side dishes.
The Finishing Touch: Garlic Herb Butter: While the steaks rest, rewarm your prepared garlic herb butter. This final step is where the magic truly comes alive. Drizzling the warm, aromatic butter over the rested steaks not only adds incredible richness and flavor but also ensures the herbs and garlic infuse deeply into the meat as it settles. This luxurious topping creates an unforgettable gourmet experience.

Overhead view of a perfectly grilled beef tenderloin steak adorned with melted garlic herb butter, presented on a minimalist square white plate.

Frequently Asked Questions About Grilling Steak

How Do You Grill a Perfect Steak?

Achieving a perfect grilled steak involves a few critical steps. First, always start with the best quality beef you can source, ideally one with good marbling (fat distribution) for maximum tenderness and juiciness. Prime beef, if your budget allows, offers superior quality. Second, remove your beef from the refrigerator approximately 30 minutes to an hour before grilling to allow it to come closer to room temperature, ensuring more even cooking. Third, preheat your grill to a very high temperature to create a superb sear. Fourth, use an instant-read meat thermometer to cook your steak to your desired level of doneness, pulling it off the grill a few degrees before the target temperature to account for carryover cooking. Finally, and crucially, let your steak rest, tented loosely with foil, for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender, flavorful, and succulent steak.

What Are the Degrees of Doneness for Steaks?

Understanding the degrees of doneness is vital for grilling your steak just right. Remember that internal temperatures will rise by about 5-10 degrees Fahrenheit after the steak is removed from the heat (carryover cooking), so always pull your beef off the grill when it’s just shy of your target temperature:

Rare: 125°F (pull off at 115-120°F). Characterized by a cool, bright red center and a very tender, soft texture.
Medium-Rare: 135°F (pull off at 125-130°F). Features a warm red center, offering an ideal balance of juiciness and tenderness, often considered the sweet spot for many steak enthusiasts.
Medium: 140°F (pull off at 130-135°F). Displays a warm pink center, slightly firmer than medium-rare but still very juicy.
Medium-Well: 150°F (pull off at 140-145°F). Has a slightly pink center, with a firmer texture and less juiciness compared to medium.
Well Done: 160°F (pull off at 150-155°F). Exhibits little to no pink in the center, with a firm texture throughout. While some prefer this, it tends to be less juicy.

Always use a reliable instant-read thermometer to ensure accuracy.

Explore More Delicious Beef Recipes

If you’ve enjoyed this grilled tenderloin, you’ll love exploring these other fantastic beef creations, perfect for any meal or occasion:

Balsamic Burgers by Life Tastes Good
Caprese Grilled Filet Mignon by Cupcakes & Kale Chips
Skillet Filet Mignon
Korean Grilled Beef Steaks
Beef Teriyaki Kabobs
BLT Burgers
Easy Grilled Flank Steak
How to Grill a Perfect Rib-Eye Steak
More Beef Recipes from That Skinny Chick Can Bake

How do you prefer your steak cooked? I find medium-rare to be the perfect sweet spot, but the men in my family are staunch advocates for a very rare cut! Share your preference in the comments below – I’d love to hear from you.

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The Ultimate Recipe:

Grilled Beef Tenderloin with Garlic Herb Butter

Prep Time
10 minutes

Cook Time
5 minutes

Total Time
15 minutes

Yield
4 servings

A truly spectacular grilled steak recipe worthy of any special occasion!

Rated 5 out of 5 stars based on 38 reviews.

Ingredients

4 8-ounce beef tenderloin steaks
Salt and freshly ground black pepper to taste
½ cup (1 stick) unsalted butter, softened
6 garlic cloves, thinly sliced or minced
4 slices good-quality bacon
¼ cup fresh oregano, finely chopped
¼ cup fresh basil, finely chopped
1½ teaspoons Cognac, optional (or substitute with beef broth for a non-alcoholic option)

Instructions

Several hours before grilling, lightly sprinkle the beef tenderloin steaks on all sides with kosher salt. Place them back into the refrigerator, uncovered, to allow for dry brining. Meanwhile, melt the butter in a small saucepan. Add the thinly sliced garlic to the melted butter, then remove from heat. Allow the garlic butter to infuse and cool for a couple of hours at room temperature, or refrigerate and rewarm later.
About 30 minutes to one hour before you plan to grill, remove the salted steaks from the refrigerator to bring them closer to room temperature. Pat them dry with paper towels, then re-season generously with a bit more kosher salt and freshly ground black pepper to taste. Wrap one slice of bacon around the circumference of each beef tenderloin steak and secure with a toothpick if necessary.
Preheat your grill to high heat. Place the bacon-wrapped steaks on the hot grill. Grill to your desired internal temperature, typically about 4 minutes per side for medium-rare, or adjust according to the steak doneness guide provided in the tips section. While the steaks are grilling, gently rewarm the garlic butter if it has solidified, and stir in the Cognac, if using.
Once grilled to perfection, transfer the steaks to a clean serving platter and loosely tent them with aluminum foil. Allow the steaks to rest for at least 5-10 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist steak. Before serving, generously drizzle the warm garlic herb butter over each steak, then sprinkle with the fresh chopped oregano and basil. Serve immediately and enjoy!

Notes

Cooking time will naturally vary based on the thickness of your beef tenderloin steaks and your personal preference for doneness. Always use an instant-read thermometer for the most accurate results.

This exquisite recipe is adapted from a classic “Steak de Burgo” recipe, originally served at Vic’s Tally-Ho in Des Moines, Iowa, and popularized by Bon Appetit. It brings a renowned steakhouse flavor experience directly to your home kitchen.

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