A simple, luxurious steak that’s seared to perfection and finished with a rich, aromatic garlic herb butter. Perfect for a special dinner.
Ingredients
For the steak:
· 2 ribeye, New York strip, or filet mignon steaks (about 1–1.5 inches thick)
· Salt and freshly ground black pepper
· 1–2 tbsp high-smoke-point oil (avocado, canola, or vegetable oil)
For the garlic butter:
· 4 tbsp unsalted butter, softened
· 3–4 garlic cloves, minced
· 1 tbsp fresh parsley, finely chopped
· 1 tsp fresh thyme leaves (optional)
· Pinch of salt
For cooking:
· 2–3 whole garlic cloves, lightly smashed
· 2–3 sprigs fresh rosemary or thyme
Instructions
- Prepare the garlic butter:
· Mix softened butter, minced garlic, parsley, thyme, and a pinch of salt in a small bowl.
· Shape into a log on parchment paper, wrap, and chill until firm. Or simply set aside for immediate use.
- Bring steak to room temperature:
· Pat steaks dry with paper towels. Season generously with salt and pepper on both sides. Let sit for 30–60 minutes before cooking.
- Sear the steak:
· Heat a heavy skillet (cast iron preferred) over high heat until very hot.
· Add oil. Once shimmering, place steaks in the pan. Cook undisturbed for 3–4 minutes until a deep brown crust forms.
· Flip and cook another 3–4 minutes for medium-rare (adjust time for desired doneness).
· In the last 2 minutes, add the whole garlic cloves and herb sprigs to the pan. Tilt pan slightly, spooning the melting fat over the steak.
- Add garlic butter:
· Reduce heat to medium-low. Place 1–2 tbsp of the garlic butter mixture on top of each steak. Let it melt and baste the steak with the buttery juices for 1 minute.
· Remove steak from pan and let rest 5–10 minutes on a cutting board.
- Serve:
· Slice steak against the grain. Top with extra melted garlic butter from the pan or a slice of the chilled garlic butter log.
Tips
· Doneness guide:
· Medium-rare: 130–135°F (internal temp, rest will bring to 135–140°F).
· Use a meat thermometer for accuracy.
· Variations: Add a splash of red wine or beef broth to the pan after cooking to make a quick pan sauce.
· Pairings: Great with mashed potatoes, roasted asparagus, or a simple green salad.
Enjoy your restaurant-quality steak at home!