The Perfect Steak with Garlic Butter
by Chungah
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My tips and tricks for the most perfect steak! And the melted garlic herb butter is out of this world!
Featured Comment
Made these once before. They were the most delicious steaks I have ever had! Period. They couldn’t have been more perfect! I am making them again for my significant other’s birthday tomorrow! It is now a favorite! Going to make the awesome garlic butter right now! Thanks for the recipe!
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.
Tips and tricks for restaurant-quality steak
- 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 your 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.
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. Let thaw overnight prior to using.
what to serve with the most perfect steak
The Perfect Steak with Garlic Butter: Frequently Asked Questions
Should I bring the ribeye steak to room temperature?
Yes, for about 20 minutes or so. This will allow the steak to cook evenly with a more flavorful crust.
What cut of meat can I use instead of rib eye?
T-bone, filet mignon, or New York strip steak can also be used.
Can I use dried herbs instead?
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.
How do I check for doneness?
Use an instant read thermometer inserted into the thickest part of the steak.
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!
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
*T-bone, filet mignon or New York strip steak can also be used.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Made this and WOW my kids loved it. Even asked when we will have it again. Thanks so much for this recipe.
Love it! Thank you!
How long for well done??
Nicole, you can increase the cooking time in 2 minute increments until the desired doneness is reached.
Thanks so much for the recipe! You made me laugh and I am tooootally going to make this tonight! Much Love
Absolutely mouth watering and that perfectly prepared and versatile garlic butter is surely the”icing on the steak!”
It’s damn delicious and that’s for sure!!
My family LOVED this steak!!!!!
Excellent recipe tender and juicy with flavor all the way through I topped it with caramel onion’s. Thank you for sharing
This was fantastic! I like my steak medium so I kept them in for 1 minute longer,(2 mins was MWell). The flavor was great! We put that garlic butter in some Yukon gold mashed, I thought I was at a fine dining establishment! Thanks for posting this recipe it is now my steak go to recipe!
Sounds delicious!
How long would you leave steak in the oven if you wanted a rare cook?
For a rare steak, you can remove the steak from the oven when the internal temperature reaches 125-130 degrees F, about 2-3 minutes in the oven. But as always, please use your best judgment as larger cuts of steak can take longer to cook.
My boyfriend loves steak and I had never made it before and am a beginner when it comes to cooking but wanted to try something new so decided to give this recipe a shot…
They turned out AMAZING!!! Thank you so much for sharing this. It tastes like it was far more involved than it really was. 😉
This will be my “go-to” recipe for steak.
Renee
That’s so great! Thanks for sharing with us!
I found this under ketogenic diet recipie. Is this correct?
As far as I know yes, since you are allowed to eat meat and butter on a ketogenic diet.
Can you make this recipe with chuck eye steaks?
Yes, of course.
Made it yesterday is was awesome. Thanks
Sounds wonderful! My wife and I do Whole30 eating. Can the Garlic Butter be made with Ghee? If so, all the other ingredients would be compliant!
That should work, but since we haven’t tried this ourselves, we can’t say with certainty. Please use your best judgement regarding substitutions and modifications.
I don’t have lemon zest, can I use just lemon juice?
Yes.
When I broil, do I set the skillet on the top rack or middle? I’m guessing the top? But I don’t want to mess up these steaks! Thanks!
You want to place the oven rack 6 to 8 inches below the broiler. Hope that helps!
Hi I was wondering if this could be made in something other than a skillet as I do not own one and would like to make this for my family. Thanks
It is best to make this in an oven-proof skillet (for easiest convenience, of course) or you can transfer this from a pan to an oven-safe baking dish. Hope that helps!
You can buy a beautiful 14″ cast iron skillet for $16 at Cabela’s.
Followed the recipe to a T. Butter was great, but at that amount if cooking time, the steaks were raw. Needs 5 minutes more.
Cooking time can vary depending on the thickness of the steaks.
Loved it. Excellent cooking prep time. Served with fresh bread and good table wine. A little Quick Silver Messenger Service background – Mona, we are talking a perfect dinner. Played with the garlic butter to our taste – more cayenne and less rosemary.
Something not right. Maybe author working with Viking or something, after 1 minute on med-high stove, nothing close to “dark crust” was formed, so left it on a minute longer, but the steak came out overcooked. I don’t think most readers have Viking or Wolf ranges, so probably a grill is the way to go.
Also, the amount of garlic butter to add wasn’t provided, but it didn’t have much flavor anyway. I’m sure the rosemary, thyme and basil are dried, but they don’t seem to add much. Boring.
I have to admit – it was better than on the BBQ. And I’m a die hard BBQ guy.