Quick Steakhouse Dinner on the Grill Recipe: Sizzling Homemade Magic

Crafting the ultimate steakhouse dinner on the grill requires passion and a few clever techniques that elevate home cooking to restaurant-quality magic.

Meat selection plays a crucial role in creating an unforgettable meal that impresses everyone at the table.

Professional chefs know the secret is starting with high-quality cuts and understanding precise temperature control.

Each ingredient matters when you want to replicate that rich, smoky flavor restaurants are famous for delivering.

Seasoning becomes your best friend, helping transform simple ingredients into something extraordinary.

Salt, pepper, and a touch of olive oil can work wonders on a perfectly marbled steak.

You’ll want to pay attention to resting time after grilling, which allows juices to redistribute and ensures maximum tenderness.

Fire up those grills and get ready to become the neighborhood’s grilling champion!

Why a Steakhouse Dinner on the Grill Feels So Right

• Master the Steakhouse Experience: Transform your backyard into a premium dining destination with this restaurant-quality meal that impresses without complex techniques.
• Zero Kitchen Chaos: Minimal prep work and straightforward grilling steps mean you spend more time enjoying and less time cleaning up complicated cookware.
• Flavor-Packed Marinade Magic: Infuse the steak with rich Worcestershire sauce, garlic, and red pepper flakes that create layers of deep, mouthwatering taste in every single bite.
• Versatile Dinner Champion: Perfect for date nights, weekend gatherings, or treating yourself to a gourmet meal without restaurant prices – this recipe adapts to any celebration.

What Makes a Great Steakhouse Grill Dinner

• Steak: A flavorful cut of beef that serves as the centerpiece of this steakhouse-style dinner.

• Garlic Cloves, Olive Oil, Vinegar, Basil, Red Pepper Flakes, Worcestershire Sauce, Salt, Black Pepper: A robust blend of seasonings that infuses the steak with deep, tangy flavors and helps tenderize the meat.

• Butter, Garlic Clove, Worcestershire Sauce, Shallots, Salt, Parsley, Chives: A rich and aromatic herb butter that adds richness and fresh herbal notes to the steak and potatoes.

• Potatoes, Spinach: Hearty side dishes that provide complementary textures and nutritional balance to the protein-rich main course.

Step Into Sizzle Mode with This Grilled Feast

Step 1: Marinate the Steak

Create a flavor-packed marinade by combining garlic, olive oil, vinegar, basil, red pepper flakes, Worcestershire sauce, salt, and pepper in a resealable bag. Add the steak and seal tightly.

Refrigerate for at least 4 hours, flipping the bag occasionally to ensure even coating.

Step 2: Prepare Herb Butter

• Garlic
• Butter
• Worcestershire sauce
• Shallots
• Salt

Gently fold in parsley and chives.

Set the herb butter aside to meld flavors.

Step 3: Fire Up the Grill

Crank the grill to high heat, preparing for a delicious outdoor cooking experience.

Step 4: Roast Potato Packets

• Placing potatoes on a large piece of foil
• Dotting with butter
• Sprinkling with salt
• Sealing the packet completely

Grill the potato packet for 10 minutes, allowing them to steam and become tender.

Step 5: Grill the Steak

Remove the steak from the marinade and place on the hot grill.

Cook for 16-20 minutes, flipping every 4-5 minutes. Aim for medium rare at 130°F internal temperature.

After cooking, let the steak rest for 10 minutes before slicing to retain juices.

Step 6: Sauté Spinach

• Garlic
• Shallots
• Butter

Add spinach and cook for 8 minutes until completely wilted.

Step 7: Finish and Serve

Open the potato foil packet and transfer potatoes to the skillet. Generously spread herb butter over the steak and potatoes.

Slice the steak and plate for a mouthwatering steakhouse-style meal straight from your grill.

Grill Game Tips for Steakhouse-Level Results

• Marinate steak for at least 4 hours to enhance flavor and tenderness, allowing the herbs and spices to deeply penetrate the meat. Ensure grill temperature is high for perfect sear and caramelization, creating a delicious crust on the steak. Rest the steak for 10 minutes after grilling to help juices redistribute, keeping the meat moist and flavorful. Use a meat thermometer to check doneness, aiming for medium-rare at 130°F for optimal texture and taste. Prepare herb butter in advance and let it sit at room temperature to blend flavors and make spreading easier when serving the steak and potatoes.

Flavorful Twists for Your Grilled Steakhouse Spread

• Mediterranean Herb Steak: Replace basil with oregano and add lemon zest to the marinade for a zesty Mediterranean flavor profile. Sprinkle feta cheese over the finished dish.
• Smoky Chipotle Steak: Swap red pepper flakes with chipotle powder and add smoked paprika to the marinade. Use cilantro instead of parsley in the herb butter for a spicy southwestern kick.
• Asian-Inspired Marinade: Replace Worcestershire sauce with soy sauce and rice vinegar. Add ginger and green onions to the marinade. Top the steak with toasted sesame seeds and serve with quick pickled vegetables.
• Cajun Spice Steak: Mix Cajun seasoning into the marinade instead of salt and pepper. Add cayenne pepper to the herb butter.

Winning Pairings for a Steakhouse Grill Dinner

• Enhance Steak Flavor Pairing: Select robust red wines like Cabernet Sauvignon or Malbec that complement the rich, grilled meat and stand up to its bold marinade.
• Create Herbal Butter Companion: Serve crisp Sauvignon Blanc to balance the herb-infused butter and highlight the delicate green notes of parsley and chives.
• Match Grilled Potato Side: Pour a medium-bodied Pinot Noir that echoes the earthy potato flavors and provides a smooth counterpoint to the charred grill marks.
• Elevate Spinach Accompaniment: Choose a bright, acidic white wine like Chardonnay to cut through the buttery sautéed spinach and refresh the palate between bites.

How to Store Your Grilled Steakhouse Leftovers

• Refrigerate Leftovers: Store cooked steak and sides in airtight containers within 2 hours of cooking. Separate steak, potatoes, and spinach into different containers to maintain freshness.
• Freeze Portions: Wrap steak slices in plastic wrap, then place in freezer-safe bags. Freeze potatoes and spinach in separate containers for up to 3 months.
• Reheat Steak: Warm sliced steak gently in a skillet with a splash of beef broth over low heat to prevent drying. Alternatively, use microwave at 50% power in 30-second intervals.
• Revive Side Dishes: Reheat potatoes and spinach in a skillet with a pat of butter, stirring occasionally to prevent burning and restore original texture.

Steakhouse Dinner FAQs for the Perfect Cookout

• How long should I marinate the steak?

Marinate the steak for at least 4 hours in the refrigerator, turning the bag occasionally to ensure even flavor distribution.

• Can I use a different type of meat for this recipe?

Yes, you can substitute the steak with other cuts like ribeye, sirloin, or flank steak, adjusting cooking times accordingly.

• What if I don't have a grill?

You can use a cast-iron skillet or grill pan on the stovetop to cook the steak and prepare the other components of the meal.

• How do I know when the steak is medium rare?

Use a meat thermometer to check that the internal temperature reaches 130°F for a perfect medium-rare doneness.

Steakhouse Dinner on the Grill Recipe

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4.8 from 15 reviews

• Total Time: 4 hours 47 minutes
• Yield: 4 1x

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Description

Sizzling Steakhouse Dinner on the Grill brings robust flavors straight from classic American steakhouses to your backyard. Juicy marinated steak, crisp seasonal vegetables, and smoky char promise a memorable outdoor dining experience you’ll savor with each delicious bite.

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Ingredients

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Main Protein:

• 1 2-pound london broil steak (1 1/2 to 2 inches thick)
• 1 pound baby spinach

Marinades and Seasonings:

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon red pepper flakes
• 1/4 cup plus 1 teaspoon worcestershire sauce
• kosher salt and freshly ground black pepper
• 6 cloves garlic, peeled

Supporting Ingredients and Garnishes:

• 8 tablespoons unsalted butter, at room temperature
• 1 shallot, finely chopped
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 2 pounds red creamer potatoes, quartered or halved

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Instructions

1. Mince garlic and combine with steak, olive oil, vinegar, basil, red pepper flakes, Worcestershire sauce, salt, and pepper in a resealable bag. Marinate in refrigerator for 4-6 hours, occasionally rotating the bag to ensure even coating.
2. Heat grill to high temperature (around 450-500°F).
3. Prepare compound butter by blending minced garlic, softened butter, Worcestershire sauce, finely chopped shallots, and salt. Fold in freshly chopped parsley and chives until well incorporated.
4. Create a foil packet for potatoes, adding butter and salt. Place on grill and cook for 12-15 minutes, ensuring even heating.
5. Remove steak from marinade, pat dry with paper towels. Grill for 16-18 minutes, rotating every 4-5 minutes to achieve medium-rare doneness (internal temperature of 130°F). Allow meat to rest for 8-10 minutes before slicing.
6. Place cast-iron skillet on grill, sauté garlic, shallots, and butter for 2-3 minutes. Add spinach and cook until leaves are completely wilted, approximately 6-7 minutes.
7. Carefully open potato foil packet and transfer potatoes to skillet. Generously spread prepared herb butter over steak and potatoes before serving.

Notes

• Marinate the steak for maximum flavor by allowing it to sit in the refrigerator for at least 4 hours, ensuring the meat absorbs all the delicious herbs and spices.
• Use a meat thermometer to achieve the perfect medium-rare doneness, preventing overcooking and maintaining the steak’s juicy texture.
• Create a gluten-free version by substituting Worcestershire sauce with tamari or coconut aminos for those with dietary restrictions.
• For a lower-fat option, replace some butter with olive oil or use a lighter herb-infused oil when preparing the herb butter and sautéing vegetables.

• Prep Time: 4 hours
• Cook Time: 47 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 650
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 50 g
• Saturated Fat: 14 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 6 g
• Protein: 25 g
• Cholesterol: 90 mg