Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books•
February 1, 2026
There’s nothing complicated about a truly great steak — just quality meat, simple seasoning, and the confidence to let heat do the work. This method delivers a beautifully seared exterior with a tender, juicy interior every time. Finish with a pat of herbed compound butter for a steakhouse-worthy touch at home.
Remove steaks (4) from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels and season generously on both sides with salt and freshly cracked black pepper. If using Worcestershire sauce, lightly drizzle onto the steaks just before grilling.
Heat a charcoal grill to 400 °F°F, creating an evenly hot cooking surface.
Place the seasoned steaks directly over the heat. Close the lid and grill for 5 minutes. Flip and grill for an additional 5 minutes.
Remove steaks from the grill and loosely tent with foil. Let rest for 5 minutes to allow juices to redistribute.
Serve whole or sliced, finishing with generous pat of herbed compound butter.
The instructions above will produce a medium cooked steak (warmed pink center). Use the temperature guidelines below and a digital thermometer to achieve your perfect steak!
Doneness Internal Temp. Description
Rare 120–125°F Cool red center
Medium-Rare 130–135°F Warm red center
Medium 140–145°F Warm pink center
Medium-Well 150–155°F Slight pink
Well-Done 160°F+ Fully cooked through
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