AAA steaks are dry-brined with my go-to SPG (salt, pepper, garlic) rub and then grilled to medium rare.  On the cutting board, add a generous knob of herbed compound butter. As the butter melts over the hot steak, slice and serve.

Makes: 3 servings                            

Prep time: 2 hours, 30 minutes

Cook time: 10 minutes

Ready in: 2 hours, 40 minutes                                

Difficulty Level: Easy





  • 3 AAA Strip Loin Steaks, 3/4” thick


Steak Rub (SPG):

  • 4 tbsp of No Name Kosher Salt
  • 1 tbsp of PC® Black Pepper
  • 2 tbsp of No Name Garlic Powder


Compound Butter:

  • 1/2 cup of No Name Butter, Unsalted
  • 1/2 tsp of PC® Salt
  • 1/4 tsp of PC® Black Pepper
  • 1 clove of minced garlic
  • 3 tbsp fresh chopped parsley
  • 2 tbsp fresh chopped PC® Rosemary
  • 2 tbsp fresh chopped PC® Sage




  1. Combine compound butter ingredients and mix well.
  2. Roll into a log using plastic wrap. Refrigerate for a minimum 2 hours.
  3. Combine steak rub ingredients and mix well.
  4. Apply a very light layer of the steak rub to both sides of the steak (½ tsp per side)
  5. Allow steaks to rest and chill in the fridge for 2 hours, at the same time as the compound butter.2 hours later 
  6. Remove butter from the fridge and slice ½” rounds from the butter.
  7. Allow butter to warm slightly before cooking AAA Strip Loin Steaks.
  8. Over direct high heat, sear steaks for 2 minutes on each side
  9. Remove steaks away from direct heat and continue cooking, indirectly, for another 2-3 minutes on each side.
  10. Cook until medium-rare when steaks reach 140°F.
  11. Remove and rest on a plate.
  12. As the steak rests, place butter round on the hot steak and let it melt

Slice and serve!