The Perfect Steak with Garlic Butter
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I noticed the recipe calls for 4 steaks but it says it serves 8. Is this a discrepancy or is a serving a half of a steak?
The steaks are quite large so each steak can be served as 2 servings.
Hi Chungah! I love your recipes. My broiler goes till 500F. What temperature are you recommending me for well done steak?
500 should work! 🙂
How long do you put the pan under the broiler before taking out to put it on the stove?
You can leave it in the oven while you prep – you just want the skillet to get hot prior to searing.
Hey Chungah! I have what may be a silly question… I noticed you said fresh parsley but for the basil, rosemary, and thyme do you also recommend using fresh herbs as well? I’m excited to make this tomorrow night !
You can use fresh or dried – it’s up to you!
Shouldn’t the measurements be adjusted? They should be different between fresh and dry.
Yes, the ratio for dry to fresh herbs is typically 1:3.
What are your recipe measurements based on – fresh or dried herbs? I had the same question as Kelsey regarding all the herbs except parsley, which you noted as fresh. Gonna make this tonight!! Looks so good! Thank you!!
The measurements are based on fresh, not dried.
Hi Chungah, I could not believe this, but my pickest kid in the world, who hates almost everything eatable, love, love, love this dish of yours. He kept asking me for seconds. Thank you, thank you for passing your excellent cooking tips on to your readers like me. Again, you rock!
I am currently cooking this with dinner as I type this. I hope it taste as yummy as yours look. I will be sure to let you know how it turned out.
Quit typing and pay attention to your cooking…..you’re gonna ruin it!
I ma making this with the other steak and veggies sheet pan dish. So far its super yummy
Love you recipes!
Thank you for posting this recipe. I made this tonight for Valentine’s Day. This is a steak you would expect from a restaurant and now I can make a great steak at home!
My broiler has 2 settings. Hi or low. Which setting should I use?
High, but please be sure to keep an eye on it! 🙂
This was absolutely the best steak ever! We added onions in the pan and browned them to put over the butter. Thanks for sharing the delicious recipe.
I love the sound of garlic butter! What a great looking dinner.
One of THE BEST sirloins we’ve EVER had!!!!!!
Is this 4-5 mins on each side or just 4-5 mins in total with a flip at the halfway point?
Total.
Thank you. Will be trying it this week
Looks incredible! What temperature should the oven be after the steak is seared on the stove? Thanks.
Jpdsailor
It should be set to broil.
Omg I am a barbecue guy for steaks, this was incredible
Oh my God!! This was sooooo tasty. I tried this and nailed it (the first) time. I’ve never really been a steak eater but this recipe has changed my mind…Thank you for sharing. Garlic butter is a must have for sure.
Oh this looks so tasty but the calorie count…Ugh
Wow, this sounds absolutely amazing. I’m definitely going to have to give this recipe a try! Thanks for sharing this.