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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!!