Description
This Easy Garlic Butter Steak recipe features juicy rib-eye steaks cooked to perfection with a savory homemade garlic butter. The steaks are seared in a hot cast iron skillet to form a delicious crust and finished in the oven to your desired doneness, topped with rich garlic butter for an indulgent dinner.
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 (roasted garlic preferred)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare garlic butter: In a bowl, combine the unsalted butter, minced garlic, kosher salt, and freshly ground black pepper until well mixed. Transfer the mixture onto parchment paper and shape it into a log about 1 ½ inches in diameter. Roll tightly in the parchment paper, twist the ends to seal, and refrigerate until firm and ready to use, up to 1 week.
- Preheat broiler and skillet: Preheat your oven to broil. Place an oven-proof skillet, preferably a cast iron skillet, inside the oven to heat thoroughly.
- Prepare steaks: Pat both sides of each steak dry with paper towels to ensure a good caramelized crust. Drizzle with olive oil and 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 very hot, place the steaks in the center of the skillet and sear for about 1 minute until a dark crust forms. Flip with tongs and sear the other side for an additional 60 seconds.
- Finish cooking in oven: Remove the skillet from the stovetop and immediately place it back into the oven. Broil the steaks for about 4-5 minutes for medium-rare doneness, flipping once halfway through the cooking time.
- Rest steaks: Remove the skillet from the oven and transfer the steaks to a plate. Let them rest, tented loosely with foil (not tightly wrapped), for 3-5 minutes to allow the juices to redistribute.
- Serve: Serve each steak immediately topped with a slice of the prepared garlic butter for extra richness and flavor.
Notes
- Rib-eye steaks are preferred for their flavor, but filet, New York strip, or T-bone steaks can also be used.
- To reheat leftover steaks, place them on a wire rack over a rimmed baking sheet and warm in a 250-degree oven for about 30 minutes to preserve juiciness.
- Patting the steaks dry before searing is essential for a good crust.
- Use a cast iron or oven-proof skillet to easily transfer between stovetop and oven.
Nutrition
- Serving Size: 1 steak with garlic butter
- Calories: 700 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 55 g
- Saturated Fat: 25 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 160 mg
