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Homemade always tastes twice as good!

Roast Beef steak with homemade garlic butter

10 Min.
3 Min.

Is there anything better than steak with garlic butter? Yes, steak with homemade garlic butter – because homemade always tastes twice as good! Roast Beef, unlike Ribeye, consists of just one muscle. In the U.S. this cut is mostly called “New York Strip” and you might know it as a part of T-Bone or Porterhouse steak. The grilled Roast Beef steaks are mostly served with homemade garlic butter, which is melting as soon as it touches the hot meat. Who can say no to this?

Ingredients for four persons

For the steaks
  • 4 Roast Beef steaks
  • Salt
  • Freshly ground black pepper
The garlic butter
  • 0.5 lbs./250 g soft butter
  • 1 Shallot
  • 2 crushed gloves of garlic
  • Parsley
  • Chervil
  • Rosemary
  • Dill
  • Thyme
  • 1 Chili
  • Juice of half a lemon
  • Salt and pepper


Add the chopped herbs to the butter.
Mix the herbs with the butter by using a fork or a dough hook.
Stir it until you have a fine and tender mass.
Spread the garlic butter on the Roast Beef and watch it melt.

For this recipe, we’ve used Greater Omaha Roast Beef. Because of the even marbling and the thick fat strip this cut is especially juicy and intensive in taste.


Take the Roast Beef out of the fridge one hour prior to the BBQ and salt it generously. Allow the salt to soak in at room temperature for about one hour.

Make sure to read Otto’s blog article “Salting steak: How to do it right.”


In the meantime, prepare the homemade garlic butter. Cut onions, garlic, chilies and herbs finely and use a dough hook or simply a fork to mix it all with the butter. Add some lemon juice, season it with salt and pepper and put it in the fridge. See, it’s that easy to make garlic butter on your own! You can also prepare the garlic and herb butter a few days before your BBQ if you like. Leftovers can be put in the freezer.


Now preheat the O.F.B. onto 1500°F/900°C for three minutes. Dab the Roast Beef steaks with some kitchen paper and put them on the grill grate. Set the Meat-O-Meter on stage 1 and sear the steaks on each side for about 45-60 seconds until they’ve got a nice and brown crust. Then, reduce the temperature, set the Meat-O-Meter all the way down on stage 5 and let them sit until they’ve reached the desired core temperature. Otto recommends to use a meat thermometer for this.


Right before the Roast Beef steaks have reached the desired cooking, take them out of the O.F.B. and let them sit on a plate for about ten minutes. This way the meat juices are able to redistribute themselves within the steaks. Season the Roast Beef with freshly ground pepper and serve it with loads of your homemade garlic butter. Our spiced grilled sweet potatoes are ideal as a side for this. Enjoy your Roast Beef dinner!

And now: enjoy!