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
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Hi Chungah, we really enjoyed this recipe for the perfect steak and garlic butter. So delicious!!
Thanks to you, I now know how to cook the “perfect ” steak! So good tasting and so easy to make . Wow! Thank you! !!
OMIGOSH AMAZING. Pinning!
I really like the look of the garlic butter mixture. I have one suggestion to improve the recipe…. BBQ!!! So much better than broiling a steak. I am so looking forward to trying this. The garlic butter might be good for grilled corn on the cob too! Thanks for sharing.
Not everything has to be done on a BBQ…Seriously, what’s with guys always “correcting” others over matters of personal preference?
What makes BBQ better then broiling I would think the juices would run out of the steak on the barbecue when broiling it’s simmering in its juices. Besides heating up the kitchen it sounds pretty juicy in the broiler
I love the sound of garlic butter! What a great looking dinner.
Who doesn’t love a great steak? I promise, whenever you bring out a new recipe I feel the urge to run to the store and get some ingredients. Excellent as usual, hon.
I love your recipes!! Can’t wait to try this since I’ve never used the broiler for steak. Is that a cast iron pan you’re using? So, just put the pan under broiler empty? Thanks so much
Yes and yes! You want the skillet to be extra hot before you throw the steak onto the pan.
You actually broil the steak to finish cooking? Or do you change the oven to a certain temperature?
Yes, the steak is broiled.
Hi or low broil? I have a gas oven and it doesn’t do tepms and you don’t have a temp listed. TIA
High, but please be sure to keep an eye on it! 🙂
Sounds so simple…I am going to give it another shot to see if I can get it right this time……would you mind…….please advise time cooking for medium and also well done. Many thanks
Kay, you can increase the cooking time in 2 minute increments until the desired doneness is reached.
In love!
This sounds delicious – but in this heat, I don’t want to heat up the kitchen with the oven…..
Have you tried this steak on the grill?
I actually haven’t but the grill should work just fine.
Do you have to have a pan for each steak how do you do more than one at a time
I recommend using a large enough pan, or cooking in batches.