The Perfect Steak with Garlic Butter
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Main Course
The Perfect Steak with Garlic Butter
Description
The Perfect Steak with Garlic Butter presents a ribeye steak cooked to a tender medium-rare with a flavorful crust. The steaks are first dry-seared briefly in an extremely hot cast iron skillet, then finished under the broiler, ensuring even cooking and a caramelized exterior. The garlic compound butter is made with unsalted butter blended with fresh parsley, garlic, lemon zest, thyme, rosemary, basil, salt, black pepper, and cayenne pepper. This butter adds a fragrant, herbal, and slightly spicy richness that melts over the warm steak. The combination of herbs and lemon zest offers brightness that balances the meat's richness.
This steak pairs well with simple sides and is suitable for a hearty meal where the focus is on the meat’s flavor enhanced by the compound butter. The herbs and garlic in the butter cut through the richness, lifting the taste. The steak should rest a few minutes before serving to retain juices. Different cuts like T-bone or filet mignon can substitute ribeye, adjusting cook time accordingly.
The compound butter can be shaped into a log using parchment paper and refrigerated for up to a week. This allows for easy slicing and quick serving. Use kosher salt and freshly ground pepper to season steaks just before searing. Resting the steak after cooking lets juices redistribute, ensuring a juicy cut.
Ingredients
- 4 (12-ounce) ribeye steak 1 1/4-inch-thick, at room temperature
- 4 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
for the garlic compound butter
- ½ cup butter at room temperature, unsalted
- ¼ cup parsley chopped fresh leaves
- 3 cloves garlic minced
- 1 tablespoon lemon zest
- 1 teaspoon thyme chopped fresh leaves
- 1 teaspoon rosemary chopped, fresh
- 1 teaspoon basil chopped, fresh leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 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
- T-bone, filet mignon, or New York strip steak can be used instead of ribeye with adjusted cooking times.
- Form the garlic compound butter into a log wrapped in parchment to store it up to one week in the refrigerator for easy slicing and serving.
- Pat steaks dry before seasoning to encourage a better crust during searing.
- Allow steaks to rest 3-5 minutes after cooking to retain juiciness.
User Reviews
Overall Rating
4.9
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