Grilled Strip Loin Steak with Basil Butter

Grilled Strip Loin Steak with Basil Butter
  • 4 servings
  • 0:10 Preparation
  • 0:08 Cooking
  • 2:18 Total Time


Add all
  • 4 x 8-9 oz
    (4 x 250 g)

    strip loin steaks

  • basil butter:

  • 1/2 lb
    (225 g)

    unsalted butter, at room temperature

  • 1 bunch

    basil, blanched and spun

  • 1 Tbsp.
    (15 mL)

    fresh parsley, blanched and spun

  • 1

    shallot, chopped

  • 1/4 tsp.
    (1 mL)

    black pepper

  • 1/4 tsp.
    (1 mL)


  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)

    lemon juice

  • marinade:

  • 1/4 cup
    (60 mL)

    olive oil

  • 4

    garlic cloves, chopped

  • 1 Tbsp.
    (15 mL)

    coarsely ground black pepper

  • 1 Tbsp.
    (15 mL)

    celery salt


Basil butter: combine basil butter ingredients in a food processor.

Transfer butter to a sheet of foil, shape into a roll and wrap it up, folding the ends over to seal.

Keeps 7 - 8 days in the freezer or refrigerator.

Marinade: combine olive oil, garlic, coarsely ground black pepper and celery salt.

Brush mixture on both sides of steak and marinate for 2 hours.

Preheat barbecue to high.

Grill the steaks to desired degree of doneness: rare (145°F/63°C), medium-rare (155°F/68°C), medium (160°F/70°C).

Serve topped with a 1-in. (2.5-cm) thick pat of basil butter.

Source: Chef Ian Perreault

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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