Description
A luxurious herb-infused garlic butter steak recipe featuring a perfectly seared ribeye or filet mignon, enriched with fresh herbs and garlic butter for a flavorful, tender, and juicy steak cooked to medium-rare perfection.
Ingredients
Scale
Steak
- 1 to 1.5 pounds Ribeye or Filet Mignon (High-quality cut, bring to room temperature before cooking)
Seasoning
- 1 to 2 teaspoons Kosher Salt (Enhances natural flavors)
- 0.5 teaspoon Freshly Ground Black Pepper (Adds a hint of spice)
Garlic Butter Mixture
- 0.5 cup Unsalted Butter (Softened to room temperature)
- 4-5 cloves Fresh Garlic (Finely minced)
- 2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley) (Roughly chopped)
- 1 tablespoon Fresh Lemon Juice (Brightens the dish)
Cooking
- 1 tablespoon Olive Oil (For cooking the steak)
Instructions
- Prepare the steak: Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. Pat dry with paper towels to ensure a good sear.
- Make garlic butter: In a medium bowl, combine softened butter, minced garlic, chopped herbs, and lemon juice. Mix thoroughly and set aside for flavors to meld.
- Season the steak: Generously season both sides of the steak with kosher salt and freshly ground black pepper to enhance natural flavors.
- Heat skillet: Place a cast-iron skillet over medium-high heat and add olive oil. Heat until the oil is shimmering, indicating it’s hot enough for searing.
- Sear first side: Place the steak in the hot skillet and sear for 4-5 minutes without moving, until a golden-brown crust forms.
- Flip and add garlic butter: Flip the steak and immediately add half of the prepared garlic butter mixture to the pan, allowing it to melt and coat the steak.
- Baste and cook: Continuously spoon the melted garlic butter over the steak while cooking the second side for another 4-5 minutes, aiming for medium-rare doneness.
- Check doneness: Use a meat thermometer to check the internal temperature; remove the steak from the skillet once it reaches 130-135°F (54-57°C) for medium-rare.
- Rest the steak: Let the steak rest for 5-10 minutes. This allows juices to redistribute, ensuring a juicy bite.
- Serve: Slice the steak against the grain and serve on a platter, drizzled with the remaining garlic butter for extra flavor.
Notes
- Allowing the steak to reach room temperature before cooking helps it cook evenly.
- Use a cast-iron skillet for optimal heat retention and searing quality.
- Resting the steak after cooking keeps it juicy and tender.
- Adjust seasoning to taste; do not oversalt as the steak and butter contain salt.
- Monitor the internal temperature closely to avoid overcooking.
