steak and chicken recipe

Written ByEmma Smyth Updated on
steak and chicken recipe
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The Best steak and chicken recipe

I’ve been making this steak and chicken recipe for years, and it’s one of those dishes that just never gets old. It’s simple enough for a weeknight dinner but special enough to serve when we have company over. My kids always ask for seconds, and even my picky eater will finish his plate without complaint. The best part is how versatile it is—you can grill it, pan-sear it, or even bake it if you’re short on time. Plus, it’s packed with protein and healthy fats, so I feel good about serving it to my family. What I love most about this recipe is how easy it is to customize. Sometimes I’ll marinate the chicken in lemon and herbs, other times I’ll keep it simple with just salt and pepper for the steak. Either way, it comes out juicy and flavorful every time. It’s also a great way to get my kids to eat their veggies since we usually serve it with roasted potatoes or a big salad. And because it’s so quick to prepare, it’s become a go-to when I need a meal that’s both satisfying and stress-free. If you’re looking for a recipe that’s reliable, delicious, and family-approved, this is the one.
Grilled Steak and Chicken with Herb Butter

Grilled Steak and Chicken with Herb Butter

4.5 from 1173 votes

A hearty and flavorful dish featuring tender grilled steak and juicy chicken topped with rich herb butter. Perfect for a satisfying dinner with family or friends.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Steak and Chicken
  • 2 boneless ribeye steaks (about 8 oz each)
  • 2 boneless chicken breasts (about 6 oz each)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
For the Herb Butter
  • ½ cup unsalted butter, softened
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
For Serving (Optional)
  • Roasted vegetables
  • Mashed potatoes
  • Fresh salad

👨‍🍳Directions

  1. 1 Preheat your grill or grill pan to medium-high heat (about 400°F).
  2. 2 Pat the steaks and chicken breasts dry with a paper towel. Rub them with olive oil and season evenly with salt, black pepper, garlic powder, and paprika.
  3. 3 In a small bowl, mix the softened butter, chopped parsley, rosemary, thyme, minced garlic, salt, and black pepper until well combined. Set aside.
  4. 4 Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare (or until internal temperature reaches 135°F). For chicken, grill for 6-7 minutes per side or until the internal temperature reaches 165°F.
  5. 5 Remove the steaks and chicken from the grill and let them rest on a cutting board for 5 minutes. Top each piece with a dollop of herb butter and cover loosely with aluminum foil to keep warm.
  6. 6 Slice the steak and chicken against the grain and serve with your choice of sides. Spoon any remaining herb butter over the top before serving.

🔧Equipment

  • Grill or grill pan
  • Mixing bowl
  • Knife and cutting board
  • Meat thermometer
  • Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 130mg🧂Sodium: 700mg🌾Total Carbs: 2g🥦Dietary Fiber: 0.5g🍬Sugars: 0.5g🥩Protein: 38g

📝Notes

Tips: For best results, let the steak and chicken rest at room temperature for 20 minutes before grilling. You can also marinate the chicken in lemon juice and olive oil for extra flavor.

Watch Video Of How Grilled Steak and Chicken with Herb Butter Works

This steak and chicken recipe is a no-brainer for any meal because it’s simple, satisfying, and always delivers. Whether it’s a weeknight dinner or a big family gathering, the flavors work for everyone and the prep is straightforward enough that I can actually enjoy the time with my guests instead of stressing in the kitchen. Plus, it’s versatile—you can dress it up or keep it casual, and it still tastes like a win.

❓ Frequently Asked Questions About Grilled Steak and Chicken with Herb Butter

1. What’s the best cut of steak for a juicy, flavorful result?

The best cuts for juicy, flavorful steak are ribeye, New York strip, or filet mignon. Ribeye has rich marbling (fat within the muscle) that keeps it moist, while New York strip offers a balance of tenderness and beefy flavor. Filet mignon is the most tender but leaner, so it benefits from a quick sear or butter basting. For grilling, thicker cuts (1–1.5 inches) work best to avoid overcooking.

2. How do I prevent chicken from drying out while cooking?

To keep chicken juicy, avoid overcooking it—use a meat thermometer to check for an internal temperature of 165°F (74°C) in the thickest part. Brining (soaking in saltwater for 30 minutes to 2 hours) or marinating (with oil, acid like lemon juice, or yogurt) adds moisture. Cooking methods like poaching, slow-cooking, or grilling over indirect heat also help. For pan-seared chicken, let it rest for 5–10 minutes after cooking to redistribute juices.

3. Should I let steak or chicken rest before cutting?

Yes! Resting meat is crucial. For steak, let it rest for 5–10 minutes (longer for thicker cuts) to allow juices to redistribute—cutting too soon causes them to spill out, leaving the meat dry. Chicken should rest for at least 5 minutes. Tenting loosely with foil during resting keeps it warm without steaming. Skipping this step can make both proteins tougher and less flavorful.

4. What’s the difference between marinating and dry-brining steak?

Marinating involves soaking meat in a liquid mixture (oil, acid, herbs, spices) for 30 minutes to overnight. It adds flavor and can tenderize tougher cuts (like flank steak) but may make the surface mushy if over-marinated. Dry-brining (salting meat 1–24 hours before cooking) draws out moisture, which then gets reabsorbed, seasoning the meat deeply and improving texture. Dry-brining works best for steaks and chicken, while marinades are ideal for adding bold flavors.

5. Can I use the same seasoning for steak and chicken?

Yes, many seasonings work for both, but adjust based on the meat’s natural flavor. Classic blends like salt, black pepper, garlic powder, and paprika suit both. For steak, bold spices (smoked paprika, cayenne, or coffee rubs) enhance its richness, while chicken pairs well with herbs (thyme, rosemary, oregano) or citrusy marinades. Avoid overpowering chicken with heavy spices, and for steak, ensure the seasoning complements (not masks) its beefy taste. Always pat the meat dry before seasoning for better crust formation.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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