4.9 from 114 votes
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Course:
Main Course
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.
Cup of Yum
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 also be used.