Damn Delicious

The Perfect Steak with Garlic Butter

Here are my tips and tricks – I promise though – it’s so easy! And that melted garlic butter on top is to die for!!!!

The Perfect Steak with Garlic Butter - Here are my tips and tricks - I promise though - it's so easy! And that melted garlic butter on top is to die for!!!!

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 off. the. hook.

Really.

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.

I mean, you never know if there’s going to be a butter shortage so let’s just play it on the safe side.

The Perfect Steak with Garlic Butter

Here are my tips and tricks – I promise though – it’s so easy! And that melted garlic butter on top is to die for!!!!

20 minutes10 minutes

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

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup chopped fresh parsley leaves
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 1 teaspoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon basil, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper

Directions:

  1. 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.*
  2. Preheat oven to broil. Place an oven-proof skillet in the oven.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with garlic compound butter.

Notes:

*T-bone, filet mignon or New York strip steak can also be used.

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Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 523.8 Calories from Fat 375.3
% Daily Value*
Total Fat 41.7g 64%
Saturated Fat 18.4g 92%
Trans Fat 1.5g
Cholesterol 116.1mg 39%
Sodium 214.5mg 9%
Total Carbohydrate 1.0g 0%
Dietary Fiber 0.4g 2%
Sugars 0.1g
Protein 34.2g 68%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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106 comments

  1. Rated 4 out of 5

    My steak was very tough what could I have done wrong?

  2. Rated 5 out of 5

    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!

  3. Have a dumb question. It says broiler , does that mean I cook in the broiler or in the oven ? 

  4. Rated 5 out of 5

    Absolutely, excellent!!!

    • Rated 5 out of 5

      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

  5. Rated 5 out of 5

    DAAAAAMMNNNNNN! THANK YOU!

    My wife likes it very much!

  6. 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! 

  7. Rated 5 out of 5

    Excellent.  Used butter on my prawns and fresh vegetables as well.  Damn Delicious. Lol

  8. Rated 4 out of 5

    Can you make the butter without the lemon?

  9. Rated 4 out of 5

    How long do I broil my skillet?

  10. Rated 5 out of 5

    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. 

  11. If I were to cook 2 at a time, how would you increase cook time/heat both on the stove and in the oven

  12. Rated 5 out of 5

    Just made this tonight and it’s the best steak I’ve ever made! Very juicy and flavorful 

  13. Rated 5 out of 5

    I just used to recipe on elk steaks, everyone said it’s a definite use again recipe.

  14. Rated 5 out of 5

    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!

  15. Rated 5 out of 5

    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!!

  16. Rated 5 out of 5

    Made this and WOW my kids loved it. Even asked when we will have it again. Thanks so much for this recipe.

  17. Love it! Thank you!

  18. How long for well done??

  19. Rated 5 out of 5

    Thanks so much for the recipe! You made me laugh and I am tooootally going to make this tonight! Much Love

    • Rated 5 out of 5

      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!!

  20. My family LOVED this steak!!!!!

  21. Excellent recipe tender and juicy with flavor all the way through I topped it with caramel onion’s. Thank you for sharing

  22. 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!  

  23. 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.

  24. 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

  25. I found this under ketogenic diet recipie. Is this correct?

  26. Can you make this recipe with chuck eye steaks?

  27. Made it yesterday is was awesome. Thanks 

  28. 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.

  29. I don’t have lemon zest, can I use just lemon juice?

  30. 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! 

  31. 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!

  32. Followed the recipe to a T. Butter was great, but at that amount if cooking time, the steaks were raw. Needs 5 minutes more.

  33. 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.

  34. 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.

  35. I have to admit – it was better than on the BBQ. And I’m a die hard BBQ guy.

  36. 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?

  37. Any suggestions for broiling in an electric oven?

  38. 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?

  39. Hi Chungah! I love your recipes. My broiler goes till 500F. What temperature are you recommending me for well done steak?

  40. How long do you put the pan under the broiler before taking out to put it on the stove? 

  41. 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 !  

  42. 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!

  43. 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.

  44. I ma making this with the other steak and veggies sheet pan dish. So far its super yummy

  45. Love you recipes!

  46. 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!

  47. My broiler has 2 settings. Hi or low. Which setting should I use?

  48. 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.

  49. I love the sound of garlic butter! What a great looking dinner.

  50. One of THE BEST sirloins we’ve EVER had!!!!!!

  51. Is this 4-5 mins on each side or just 4-5 mins in total with a flip at the halfway point?

  52. Thank you. Will be trying it this week

  53. Looks incredible! What temperature should the oven be after the steak is seared on the stove? Thanks.
    Jpdsailor

  54. Omg I am a barbecue guy for steaks, this was incredible

  55. 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.

  56. Oh this looks so tasty but the calorie count…Ugh

  57. Wow, this sounds absolutely amazing. I’m definitely going to have to give this recipe a try! Thanks for sharing this.

  58. Hi Chungah, we really enjoyed this recipe for the perfect steak and garlic butter. So delicious!!

  59. Thanks  to you, I now know how to cook the “perfect ”  steak!  So good tasting and so easy to make . Wow!  Thank you! !!

  60. 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

  61. I love the sound of garlic butter! What a great looking dinner.

  62. 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.

  63. 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

  64. 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

  65. 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?