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