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.
The Perfect Steak with Garlic Butter: Frequently Asked Questions
T-bone, filet mignon, or New York strip steak can also be used.
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.
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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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.
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.