The Perfect Steak with Garlic Butter
by Chungah
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How to make the most perfect restaurant-quality steak right at home! Includes the most amazing make-ahead garlic compound herb butter.
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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.
What is compound butter?
Compound butter is softened butter mixed with garlic and a variety of herbs, slicing into coins to top off steaks, pasta, fish, or bread.
How to choose a good-quality steak
Marbling is key.
Prioritize high marbling when choosing a steak, looking for white streaks of fat throughout. The fat will melt when cooked, yielding maximum flavor and juiciness.
Look for bright red meat.
The steak should be firm (not overly moist) and should be bright cherry-red in color. Avoid steaks that are brown or yellow.
Bone-in has more flavor.
Bone-in or boneless can be used, but bone-in steak will yield more tender, juicy meat.
Quality matters.
USDA prime is the best grade of beef for steak, with USDA choice as the next best alternative.
How to make restaurant-quality steak
- Prep the steak. Let the steak come to room temperature first, then pat dry with paper towels. Coat lightly with oil and season generously with salt and pepper.
- Preheat the cast iron skillet. Heat a large cast iron skillet in the oven for 5-10 minutes. This will help achieve that favorited deep, crispy crust.
- Sear the steak. Add the steak to the hot skillet over medium high heat and let it sear undisturbed for 2-3 minutes until a deep, dark, caramelized crust has been formed, flipping once.
- Finish in the oven. Carefully transfer the steak into the oven and continue cooking until the desired temperature is reached (see below), using an instant-read thermometer for accuracy.
- Let it rest. Let the steak rest for at least 15 minutes, allowing the juices to redistribute.
- Serve. Serve with the compound butter, slicing off a pat of butter and placing it on top of the hot steak, allowing the residual heat to melt the butter.
Pro tip
Remove the steak from the oven about 5 degrees before it reaches the target temperature as the steak will continue to cook as it rests.
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
- Well-done: 160°F+
How to make the compound butter
- Soften. Let one stick of unsalted butter come to room temperature.
- Combine. Combine the butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper, and cayenne pepper until all the ingredients are evenly combined.
- Shape into a log. Spoon the butter mixture onto a sheet of parchment paper (or plastic wrap), rolling into a cylinder and twisting the ends to seal.
- Refrigerate or freeze. Refrigerate up to 1 week or freeze up to 3 months.
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. Thaw overnight prior to using.
what to serve with the most perfect steak
Tools For This Recipe
The Perfect Steak with Garlic Butter: Frequently Asked Questions
Yes, for about 20 minutes or so. This will allow the steak to cook evenly with a more flavorful crust.
T-bone, filet mignon, or New York strip steak are all excellent options.
Absolutely! But because dried herbs are often more potent and concentrated than fresh herbs, you need less when using dry. For example, 1 tablespoon fresh rosemary = 1 teaspoon dried rosemary.
Pat the steak thoroughly dry with paper towels, use oils with high smoke points (ex. canola oil or avocado oil), let it sear undisturbed for 2-3 minutes until a dark crust is formed, flip frequently for a more even crust (without burning), and finish it off with a butter baste.
Use an instant read thermometer inserted into the thickest part of the steak.
The Perfect Steak with Garlic Butter
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
- 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 the 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.
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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.
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.