Description
This Easy Garlic Butter Steak recipe features tender rib-eye steaks cooked to perfection with a fragrant homemade garlic butter. Sear the steaks for a delicious crust and finish in the oven for juicy, flavorful results 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 and Freshly Ground Black Pepper, to taste
Garlic Butter
- 1/2 Cup Unsalted Butter, at room temperature
- 3 Cloves Garlic, minced (especially wonderful if you use roasted garlic)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Instructions
- Prepare Garlic Butter: In a bowl, combine the room temperature unsalted butter, minced garlic, kosher salt, and freshly ground black pepper. Transfer the mixture to parchment paper and shape into a log approximately 1 ½ inches in diameter. Twist the ends of the parchment paper to seal and refrigerate until ready to use, for up to 1 week.
- Preheat Broiler and Skillet: Preheat your oven to broil. Place an oven-proof skillet, preferably a cast iron one, in the oven to heat up as it warms.
- Season Steaks: Pat both sides of the rib-eye steaks dry thoroughly using paper towels to ensure a good caramelized crust. Drizzle olive oil over both sides and season evenly with kosher salt and freshly ground black pepper to taste.
- Sear Steaks: Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat. Once the skillet is hot, place the steaks in the middle of the pan. Sear each side for about 1 minute until a dark crust forms, flipping with tongs.
- Broil Steaks to Desired Doneness: Immediately transfer the skillet with the steaks back into the oven. Broil for approximately 4-5 minutes for medium-rare doneness, flipping once halfway through the broiling time.
- Rest Steaks: Remove the skillet from the oven and let the steaks rest for 3-5 minutes, tented loosely with foil but not wrapped, allowing juices to redistribute.
- Serve: Serve the steaks immediately topped with a slice of the prepared garlic butter for a rich, flavorful finish.
Notes
- Rib-eye steaks provide excellent flavor, but filet mignon, New York strip, or T-bone steaks can be used as alternatives.
- To reheat leftover steaks, place them on a wire rack set in a rimmed baking sheet and warm in a 250-degree oven for about 30 minutes to maintain juiciness without overcooking.
- Patting the steaks dry before seasoning is crucial to achieve a beautiful caramelized crust.
- Using a cast iron skillet enhances heat retention and helps create a perfect sear.
Nutrition
- Serving Size: 1 steak with garlic butter
- Calories: 700 kcal
- Sugar: 1 g
- Sodium: 450 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: 150 mg
