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?
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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!
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.