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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How long for well done??
Nicole, you can increase the cooking time in 2 minute increments until the desired doneness is reached.
Thanks so much for the recipe! You made me laugh and I am tooootally going to make this tonight! Much Love
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!!
My family LOVED this steak!!!!!
Excellent recipe tender and juicy with flavor all the way through I topped it with caramel onion’s. Thank you for sharing
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!
Sounds delicious!
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.
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
That’s so great! Thanks for sharing with us!
I found this under ketogenic diet recipie. Is this correct?
As far as I know yes, since you are allowed to eat meat and butter on a ketogenic diet.
Can you make this recipe with chuck eye steaks?
Yes, of course.
Made it yesterday is was awesome. Thanks
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.
I don’t have lemon zest, can I use just lemon juice?
Yes.
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!
You want to place the oven rack 6 to 8 inches below the broiler. Hope that helps!
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!
You can buy a beautiful 14″ cast iron skillet for $16 at Cabela’s.
Followed the recipe to a T. Butter was great, but at that amount if cooking time, the steaks were raw. Needs 5 minutes more.
Cooking time can vary depending on the thickness of the steaks.
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.
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.
I have to admit – it was better than on the BBQ. And I’m a die hard BBQ guy.
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?
1 minute is correct.
Any suggestions for broiling in an electric oven?
Unfortunately, I only have experience with gas ovens – sorry!