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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!

My tips and tricks for the most perfect steak! And the melted garlic herb butter is out of this world!

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!

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.

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!

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.

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!

The Perfect Steak with Garlic Butter: Frequently Asked Questions

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.

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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!
4.9 stars (35 ratings)

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
  • 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

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

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