Description
This Easy Garlic Butter Steak recipe features perfectly seared rib-eye steaks enhanced with a rich and savory garlic butter. The steaks are pan-seared for a beautiful crust, then finished to medium-rare in the oven broiler, making it a simple yet indulgent main course perfect for any steak lover.
Ingredients
Scale
Steak
- 3 Rib-Eye Steaks, 12 oz each, 1 ¼-inch-thick
- 4 Tablespoons Olive Oil
- Kosher Salt to taste
- Freshly Ground Black Pepper to taste
Garlic Butter
- 1/2 Cup Unsalted Butter, at room temperature
- 3 Cloves Garlic, minced (preferably roasted garlic)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Instructions
- Make Garlic Butter: Combine the room temperature unsalted butter, minced garlic, salt, and freshly ground black pepper in a bowl. Mix well to evenly distribute all ingredients. Transfer the mixture onto a sheet of parchment paper and shape into a log approximately 1 ½ inches in diameter. Roll the log tightly in the parchment, twisting the ends to secure. Refrigerate until firm, up to one week.
- Preheat Broiler and Skillet: Preheat your oven's broiler setting. Place an oven-safe skillet, ideally a cast iron skillet, into the oven to heat while the oven preheats.
- Prepare Steaks: Pat the rib-eye steaks dry on both sides using paper towels to ensure a good caramelized crust. Drizzle both sides of the steaks with olive oil. Season evenly with kosher salt and freshly ground black pepper.
- Sear Steaks: Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat. Once the skillet is very hot, add the steaks to the center and sear for about 1 minute without moving to develop a dark crust. Flip the steaks using tongs and sear the other side for an additional 60 seconds.
- Finish Cooking in Broiler: Remove the skillet from the stovetop and immediately place it back into the oven under the broiler. Cook the steaks for 4 to 5 minutes for medium-rare doneness, flipping once halfway through cooking.
- Rest Steaks: Remove the skillet from the oven and transfer steaks to a plate. Tent loosely with foil and let rest for 3 to 5 minutes to allow the juices to redistribute.
- Serve: Serve the steaks immediately topped with a slice of the prepared garlic butter for a deliciously rich and aromatic finish.
Notes
- While rib-eye is recommended for its flavor, filet, New York strip, or T-bone steaks are excellent alternatives.
- To maintain the best texture when reheating leftover steak, place steak on a wire rack set over a rimmed baking sheet and warm in a 250-degree oven for about 30 minutes.
- Patting the steak dry before searing is essential to getting a beautiful caramelized crust.
- Use roasted garlic in the garlic butter for a milder, sweeter garlic flavor.
Nutrition
- Serving Size: 1 steak with garlic butter
- Calories: 700 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 55 g
- Saturated Fat: 28 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 175 mg
