Description
A simple, restaurant-quality steak recipe that takes under 20 minutes to prepare. This method uses a cast-iron skillet to sear the meat and baste it with garlic, butter, and fresh herbs for a juicy, flavorful result.
Ingredients
Scale
- 2 steaks (ribeye, sirloin, or strip), about 8–10 oz each, 1 inch thick
- 1 tablespoon high-smoke point oil (avocado or canola)
- 3 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 sprig fresh rosemary, leaves chopped (or 1/2 tsp dried rosemary)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons fresh flat-leaf parsley, chopped (for garnish)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Remove steaks from the refrigerator and let them sit at room temperature for 15-20 minutes. Pat them dry thoroughly with paper towels.
- Season both sides of the steaks generously with kosher salt and freshly cracked black pepper.
- Place a cast-iron skillet over medium-high heat for about 2 minutes until hot. Add the oil and swirl to coat.
- Carefully place steaks in the pan. Do not touch for the first 2 minutes to allow a crust to form. Flip and cook for another 2-3 minutes for medium-rare (130-135°F internal temp).
- Reduce heat to medium. Add butter, minced garlic, thyme, and rosemary to the pan.
- Tilt the pan and continuously spoon the hot, herb-infused butter over the steaks for 1-2 minutes (basting). Remove garlic if it starts to burn.
- Remove steaks from the pan and place on a plate or cutting board. Pour remaining butter over the top.
- Let the steaks rest for at least 5-10 minutes to allow juices to redistribute.
- Slice the steak against the grain if necessary. Garnish with fresh parsley and serve immediately with the pan juices.
Notes
Do not crowd the pan; cook one steak at a time if necessary. Resting is crucial for juiciness. Slice against the grain for tenderness. For a pan sauce, deglaze with red wine before adding butter. Avoid microwaving leftovers as it makes the meat tough; reheat gently in a skillet with broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 steak with garlic
- Calories: 500
- Sodium: 600
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 1
- Protein: 40
Keywords: garlic butter steak, weeknight dinner, cast iron steak, herb steak, easy steak recipe, ribeye, sirloin, quick dinner