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?
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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.