The Perfect Steak with Garlic Butter
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My tips and tricks for the most perfect steak! And the melted garlic herb butter is out of this world!
Perfecting that steak can be a bit tricky.
Sometimes that sear is just perfect but the inside is nowhere to be cooked. So by the time the inside is cooked, your crusty exterior is basically, well, dead at this point.
So here it is – that juicy, crisp steak cooked just the way you want it, topped with a garlic compound butter that is simply off-the-hook-amazing.
You can put that butter on anything and everything – dinner rolls, toast, chicken or seafood. You name it. You can also prep the butter ahead of time and freeze as needed for complete convenience.
TOOLS FOR THIS RECIPE
WHAT CUT OF MEAT CAN I USE INSTEAD OF RIB EYE?
T-bone, filet mignon or New York strip steak can also be used.
The Perfect Steak with Garlic Butter
Ingredients
- 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
for the garlic compound butter
- ½ cup unsalted butter, at room temperature
- ¼ cup chopped fresh parsley leaves
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh basil leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat oven to broil. Place a large cast iron skillet in the oven.
- Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
- Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
- Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
- Serve immediately with garlic compound butter.
for the garlic compound butter
- To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl.
- Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.
Notes
Did you make this recipe?
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This is an amazing recipe! We used Elk backstrap and it came out soooo delicious!
The butter is a MUST! I used dry herbs and it was to die for! Especially good on homemade rolls!
Made these once before. They were the most delicious steaks I have ever had! Period. They couldn’t have been more perfect! I am making them again for my significant other’s birthday tomorrow! It is now a favorite! Going to make t&e awesome garlic butter right now! Thanks for the recipe!
I seared my steaks longer than instructed they were still very tender. The garlic butter is seasoned perfectly. I have enough leftover for my broccoli and cauliflower. It was a 1 1/4 bone in ribeye I cooked it was the best ever tasted like roadhouse steak house.
Easy and delicious. Saved the recipe. We’ll do that one again, and again.
The perfect steak. We both agreed it’s the. Eat steak we ever had. Surprisingly simple. The butter is worth the chopping effort! Saved and will be repeated often.
I have used this recipe so many times this year. It always baffles my friends and family members how simple easy and damn delicious it is! Thank you so much!!!!
Best steak I every had & I made it @home!
Despite I sesred my steaks longer than instructed they were still very tender. The garlic butter is seasoned perfectly. I have enough leftover for veggies later this week. Well done!
Sorry forgot the stars
Despite the fact that I seared it longer than instructed this recipe was amazing. Steak was still very tender. My family loved it and the butter it seasoned perfectly. I even had butter left over for veggies another night. This recipe is a keeper.
Fantastic! It’s 3 degrees here now and there was no way we were going to grill outside. I googled grilling a steak indoors and your site popped up and thank goodness for that!
Garlic butter is phenomenal and went well with our roasted potatoes as well. MMMMMM is all I can say!
My go to method for perfect steak Every. Single. Time. Thank you Damn Delicious!
Very quick and easy to prepare especially for my first time. Tasted definitely delicious!!!
Hi there,
Do the herds need to be fresh or can they be dried?
Looking forward to trying this recipe!
x
Great recipe.Amazing butter!! Can be used for many things – fish and seafood too.
Sooo delicious
you werent Lieing! this butter compound is screaming delicious!!!
This is a delicious steak. And with garlic oil, this is very unusual. Now I use garlic oil everywhere.
I can’t review this as I’ve yet to try it. But I have a question. Tell me again why I’m putting the skillet in the oven and moving to the stove over medium-high heat. Why not just heat on the stove top? Are there physics involved here that I’m not understanding? A hot skillet is a hot skillet, regardless of the heat source. I am dying to try to garlic butter compound though. Has anyone found the amount of herbs to be over-powering and covering up the taste of the steak instead of complimenting it. Just wondering so I can adjust accordingly. Thanks.
Tried this recipe with T-bone steaks and it was amazing! Especially loved the garlic butter. This will definitely be my new go-to recipe for steaks going forward. Thank you for posting it!
Delicious steak! My hubby and daughter loved it! Thank you for the recipe.
My steak was very tough what could I have done wrong?
could be any number of things, but I will venture that your steaks were lean (not prime) and/or they were not the full 1 and 1/4″ thick. Thinner steaks cooked the same amount of time will be over done. For folks that are turned off by red red meat, try letting the under-cooked steaks set for a while before serving.
This recipe is Delicious! Total winner with the family, everyone loves it. Will be making more of the butter for veggies. Thank you so much!
Have a dumb question. It says broiler , does that mean I cook in the broiler or in the oven ?
You weren’t lying! LOL The broiler cooks from above in the oven appliance – very high heat, no flare ups like on a grill. No wood smoke either, though
Absolutely, excellent!!!
Tried this for the first time. I am that person who messes up simple directions, So before I tried this I read the reviews and followed the directions verbatim. The only thing different I did was added onions on top of the steak. Let me tell you, that this was the easiest steak I have ever did. It came out perfectly delicious! And my husband REALLY enjoyed it. And I have also found a new way to incorporate seasonings and spices into my butter! If you like steak, I definitely recommend you try this recipe. It’s one for the books!! Thanks Chungah
DAAAAAMMNNNNNN! THANK YOU!
My wife likes it very much!
Omg!!! I never review anything like ever but it’s a must considering how great this came out. As far as cooking is concerned I‘m the novice of the household and my steaks never come out right! They always have this “bloody” or “game-like” taste but with this recipe I perfected it! I think the lemon zest made the difference! It was perfect! Now the whole family only wants me to make the streak! Thank you for this and helping me push through my cooking obstacles!
Excellent. Used butter on my prawns and fresh vegetables as well. Damn Delicious. Lol
Can you make the butter without the lemon?
How long do I broil my skillet?
broiling your skillet is a personal endeavor which you should discover yourself
Ha!! Hahahaha!!
You, sir, are hilarious.
I wish I knew you in person.
**EDIT: you, MISS, are hilarious.
Forgive my mistake!
(Still wish we were real-life friends)
Thank you for this!!! I can never get a steak to come out anywhere near how I want it but this was perfect. I used peanut oil rather than olive oil because of the higher smoke point and broiled on low for 3 mins each side; it came out perfect and medium just how I wanted it. The garlic butter worked perfectly to top it off as well.
If I were to cook 2 at a time, how would you increase cook time/heat both on the stove and in the oven
Just made this tonight and it’s the best steak I’ve ever made! Very juicy and flavorful
I just used to recipe on elk steaks, everyone said it’s a definite use again recipe.
Absolutely delicious! We grilled up two Tomahawk steaks and made the garlic butter topping. Seriously one of the best toppings our family has ever eaten! Thank you, thank you!
This recipe is absolutely perfect!! Only thing is I overcooked my steaks a tad bit because I set it to high broil. Will cook on low next time. The garlic butter is to die for!! Will go into dinner rotation. Thanks for sharing!!
Made this and WOW my kids loved it. Even asked when we will have it again. Thanks so much for this recipe.
Love it! Thank you!
How long for well done??
Nicole, you can increase the cooking time in 2 minute increments until the desired doneness is reached.
Thanks so much for the recipe! You made me laugh and I am tooootally going to make this tonight! Much Love
Absolutely mouth watering and that perfectly prepared and versatile garlic butter is surely the”icing on the steak!”
It’s damn delicious and that’s for sure!!
My family LOVED this steak!!!!!
Excellent recipe tender and juicy with flavor all the way through I topped it with caramel onion’s. Thank you for sharing
This was fantastic! I like my steak medium so I kept them in for 1 minute longer,(2 mins was MWell). The flavor was great! We put that garlic butter in some Yukon gold mashed, I thought I was at a fine dining establishment! Thanks for posting this recipe it is now my steak go to recipe!
Sounds delicious!
How long would you leave steak in the oven if you wanted a rare cook?
For a rare steak, you can remove the steak from the oven when the internal temperature reaches 125-130 degrees F, about 2-3 minutes in the oven. But as always, please use your best judgment as larger cuts of steak can take longer to cook.
My boyfriend loves steak and I had never made it before and am a beginner when it comes to cooking but wanted to try something new so decided to give this recipe a shot…
They turned out AMAZING!!! Thank you so much for sharing this. It tastes like it was far more involved than it really was. 😉
This will be my “go-to” recipe for steak.
Renee
That’s so great! Thanks for sharing with us!
I found this under ketogenic diet recipie. Is this correct?
As far as I know yes, since you are allowed to eat meat and butter on a ketogenic diet.
Can you make this recipe with chuck eye steaks?
Yes, of course.
Made it yesterday is was awesome. Thanks
Sounds wonderful! My wife and I do Whole30 eating. Can the Garlic Butter be made with Ghee? If so, all the other ingredients would be compliant!
That should work, but since we haven’t tried this ourselves, we can’t say with certainty. Please use your best judgement regarding substitutions and modifications.
I don’t have lemon zest, can I use just lemon juice?
Yes.
When I broil, do I set the skillet on the top rack or middle? I’m guessing the top? But I don’t want to mess up these steaks! Thanks!
You want to place the oven rack 6 to 8 inches below the broiler. Hope that helps!
Hi I was wondering if this could be made in something other than a skillet as I do not own one and would like to make this for my family. Thanks
It is best to make this in an oven-proof skillet (for easiest convenience, of course) or you can transfer this from a pan to an oven-safe baking dish. Hope that helps!
You can buy a beautiful 14″ cast iron skillet for $16 at Cabela’s.
Followed the recipe to a T. Butter was great, but at that amount if cooking time, the steaks were raw. Needs 5 minutes more.
Cooking time can vary depending on the thickness of the steaks.
Loved it. Excellent cooking prep time. Served with fresh bread and good table wine. A little Quick Silver Messenger Service background – Mona, we are talking a perfect dinner. Played with the garlic butter to our taste – more cayenne and less rosemary.
Something not right. Maybe author working with Viking or something, after 1 minute on med-high stove, nothing close to “dark crust” was formed, so left it on a minute longer, but the steak came out overcooked. I don’t think most readers have Viking or Wolf ranges, so probably a grill is the way to go.
Also, the amount of garlic butter to add wasn’t provided, but it didn’t have much flavor anyway. I’m sure the rosemary, thyme and basil are dried, but they don’t seem to add much. Boring.
I have to admit – it was better than on the BBQ. And I’m a die hard BBQ guy.
In step 4 you say to cook steak 1 minutes, then an additional 60 seconds. Since the “minutes” is plural, I assume “1 minutes” is not correct. What is the correct time to cook in step 4?
1 minute is correct.
Any suggestions for broiling in an electric oven?
Unfortunately, I only have experience with gas ovens – sorry!
I noticed the recipe calls for 4 steaks but it says it serves 8. Is this a discrepancy or is a serving a half of a steak?
The steaks are quite large so each steak can be served as 2 servings.
Hi Chungah! I love your recipes. My broiler goes till 500F. What temperature are you recommending me for well done steak?
500 should work! 🙂
How long do you put the pan under the broiler before taking out to put it on the stove?
You can leave it in the oven while you prep – you just want the skillet to get hot prior to searing.
Hey Chungah! I have what may be a silly question… I noticed you said fresh parsley but for the basil, rosemary, and thyme do you also recommend using fresh herbs as well? I’m excited to make this tomorrow night !
You can use fresh or dried – it’s up to you!
Shouldn’t the measurements be adjusted? They should be different between fresh and dry.
Yes, the ratio for dry to fresh herbs is typically 1:3.
What are your recipe measurements based on – fresh or dried herbs? I had the same question as Kelsey regarding all the herbs except parsley, which you noted as fresh. Gonna make this tonight!! Looks so good! Thank you!!
The measurements are based on fresh, not dried.
Hi Chungah, I could not believe this, but my pickest kid in the world, who hates almost everything eatable, love, love, love this dish of yours. He kept asking me for seconds. Thank you, thank you for passing your excellent cooking tips on to your readers like me. Again, you rock!
I am currently cooking this with dinner as I type this. I hope it taste as yummy as yours look. I will be sure to let you know how it turned out.
Quit typing and pay attention to your cooking…..you’re gonna ruin it!
I ma making this with the other steak and veggies sheet pan dish. So far its super yummy
Love you recipes!
Thank you for posting this recipe. I made this tonight for Valentine’s Day. This is a steak you would expect from a restaurant and now I can make a great steak at home!
My broiler has 2 settings. Hi or low. Which setting should I use?
High, but please be sure to keep an eye on it! 🙂
This was absolutely the best steak ever! We added onions in the pan and browned them to put over the butter. Thanks for sharing the delicious recipe.
I love the sound of garlic butter! What a great looking dinner.
One of THE BEST sirloins we’ve EVER had!!!!!!
Is this 4-5 mins on each side or just 4-5 mins in total with a flip at the halfway point?
Total.
Thank you. Will be trying it this week
Looks incredible! What temperature should the oven be after the steak is seared on the stove? Thanks.
Jpdsailor
It should be set to broil.
Omg I am a barbecue guy for steaks, this was incredible
Oh my God!! This was sooooo tasty. I tried this and nailed it (the first) time. I’ve never really been a steak eater but this recipe has changed my mind…Thank you for sharing. Garlic butter is a must have for sure.
Oh this looks so tasty but the calorie count…Ugh
Wow, this sounds absolutely amazing. I’m definitely going to have to give this recipe a try! Thanks for sharing this.
Hi Chungah, we really enjoyed this recipe for the perfect steak and garlic butter. So delicious!!
Thanks to you, I now know how to cook the “perfect ” steak! So good tasting and so easy to make . Wow! Thank you! !!
OMIGOSH AMAZING. Pinning!
I really like the look of the garlic butter mixture. I have one suggestion to improve the recipe…. BBQ!!! So much better than broiling a steak. I am so looking forward to trying this. The garlic butter might be good for grilled corn on the cob too! Thanks for sharing.
Not everything has to be done on a BBQ…Seriously, what’s with guys always “correcting” others over matters of personal preference?
What makes BBQ better then broiling I would think the juices would run out of the steak on the barbecue when broiling it’s simmering in its juices. Besides heating up the kitchen it sounds pretty juicy in the broiler
I love the sound of garlic butter! What a great looking dinner.
Who doesn’t love a great steak? I promise, whenever you bring out a new recipe I feel the urge to run to the store and get some ingredients. Excellent as usual, hon.
I love your recipes!! Can’t wait to try this since I’ve never used the broiler for steak. Is that a cast iron pan you’re using? So, just put the pan under broiler empty? Thanks so much
Yes and yes! You want the skillet to be extra hot before you throw the steak onto the pan.
You actually broil the steak to finish cooking? Or do you change the oven to a certain temperature?
Yes, the steak is broiled.
Hi or low broil? I have a gas oven and it doesn’t do tepms and you don’t have a temp listed. TIA
High, but please be sure to keep an eye on it! 🙂
Sounds so simple…I am going to give it another shot to see if I can get it right this time……would you mind…….please advise time cooking for medium and also well done. Many thanks
Kay, you can increase the cooking time in 2 minute increments until the desired doneness is reached.
In love!
This sounds delicious – but in this heat, I don’t want to heat up the kitchen with the oven…..
Have you tried this steak on the grill?
I actually haven’t but the grill should work just fine.
Do you have to have a pan for each steak how do you do more than one at a time
I recommend using a large enough pan, or cooking in batches.