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The Perfect Steak with Garlic Butter
4.9 from 114 votes

The Perfect Steak with Garlic Butter

Seasoned ribeye steaks develop a dark crust from searing in a hot cast iron skillet before finishing in the oven to medium-rare. The steaks are served with a compound garlic butter mixed with fresh herbs, lemon zest, and a hint of cayenne, adding a rich and aromatic complement. The herb butter can be prepared ahead and refrigerated, enhancing flavor and making this steak dinner convenient to assemble.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to broil. Place a large cast iron skillet in the oven.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately with garlic compound butter.
for the garlic compound butter
  1. To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl.
  2. 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.