The Perfect Steak with Garlic Butter
by Chungah
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My tips and tricks for the most perfect steak! And the melted garlic herb butter is out of this world!
Featured Comment
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 the awesome garlic butter right now! Thanks for the recipe!
Reasons to make this steak recipe with garlic butter
- This really is the most perfect steak recipe. Perfecting that steak can be a bit tricky – sometimes that sear is just perfect but the inside is nowhere to be cooked, or your steak is completely dry, tough and overcooked. With these simple tips and tricks below, you’ll be making restaurant-quality steak in no time.
- Great for easy weeknight meals or special occasion dinners. These juicy, tender steaks with those favorited crisp edges were made for busy weeknights but is also fancy enough for a company-worthy dinner or a romantic night in. Pair with some crusty homemade bread, a bottle of wine and some lit candles.
- Includes an out-of-this-world garlic compound butter. You can put this garlic butter on anything and everything – dinner rolls, toast, chicken or seafood. You can also prep the butter ahead of time and freeze as needed for complete convenience.
Tips and tricks for restaurant-quality steak
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear of the steak.
- Prep the steak. Let your steak sit out at room temperature for about 20 minutes prior to cooking. This will yield a better crust and an even cook from edge to center. Then pat the steak completely dry with paper towels to remove any surface moisture (moisture equals steam).
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are key here for the garlic compound butter, delivering the best kind of flavor for your steak.
- Use an instant-read thermometer for the most accurate results. The internal temperature of the steak should reach 130-135°F for medium rare. The meat will still continue to cook once removed from heat so we recommend cooking 5–10°F below your desired doneness, about 120-125°F for medium rare.
- Let your meat rest. Let your steak rest for at least 15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
How to store compound butter
Refrigerator
Wrapped tightly, the leftover compound butter can be stored in the fridge for at least 1 week.
Freezer
For long term storage, the butter can keep in the freezer for at least 3 months. Spoon the butter into a silicone ice cube tray (best for individual servings), freeze until solid, then store in an airtight, resealable freezer bag. Let thaw overnight prior to using.
what to serve with the most perfect steak
The Perfect Steak with Garlic Butter: Frequently Asked Questions
Should I bring the ribeye steak to room temperature?
Yes, for about 20 minutes or so. This will allow the steak to cook evenly with a more flavorful crust.
What cut of meat can I use instead of rib eye?
T-bone, filet mignon, or New York strip steak can also be used.
Can I use dried herbs instead?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
How do I check for doneness?
Use an instant read thermometer inserted into the thickest part of the steak.
The Perfect Steak with Garlic Butter
My tips and tricks for the most perfect steak! And the melted garlic herb butter is out of this world!
Video
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 15 minutes before slicing.
- 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.
Equipment
Notes
*T-bone, filet mignon or New York strip steak can also be used.
Did you make this recipe?
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Put the steak back in the oven on broil?
Should the oven rack be in the middle of the oven or top third right near the broiler coils? I do not want to mess this up!
nice one love it
love the sound of garlic butter! What a great looking dinner.
Made this tonight and husband said it was restaurant-quality. Used dried herbs for the butter/ might have added a pinch more kosher salt and cooked the steak in my cast iron for medium rare, maybe 5 minutes.
Served with roasted russet potatoes and put the garlic butter on them. Used T-bone instead of rib eye and it was delicious!
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.