Description
This Easy Garlic Butter Steak recipe features tender rib-eye steaks cooked to perfection with a flavorful homemade garlic butter. The steaks are quickly seared for a caramelized crust and finished in the oven for a juicy medium-rare interior, then served with a rich garlic butter log for an irresistible finish.
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
- Prepare garlic butter: In a bowl, combine unsalted butter, minced garlic, kosher salt, and freshly ground black pepper thoroughly. Transfer the mixture onto parchment paper and shape it into a 1 ½-inch diameter log. Roll tightly, twisting the ends to seal, and refrigerate until firm and ready to use, up to 1 week.
- Preheat oven and skillet: Preheat your oven to broil and place an oven-proof cast iron skillet inside to heat thoroughly.
- Prepare steaks: Using paper towels, pat both sides of each steak dry to ensure a good sear. Drizzle evenly with olive oil and season generously on both sides with kosher salt and freshly ground black pepper.
- Sear steaks: Carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop. Once the pan is very hot, add the steaks and sear each side for about 1 minute to develop a dark crust.
- Broil steaks: Transfer the skillet back into the oven. Broil steaks for approximately 5 minutes for medium-rare, flipping once halfway through cooking time.
- Rest steaks: Remove the skillet and transfer steaks to a plate. Let them rest tented loosely with foil for 3 to 5 minutes to allow juices to redistribute.
- Serve: Slice a piece of the chilled garlic butter and place it atop each steak just before serving for a rich, flavorful finish. Serve immediately.
Notes
- Rib-eye is recommended for its rich flavor, but filet mignon, New York strip, or T-bone steaks can be substituted.
- For reheating leftovers, place steaks on a wire rack over a rimmed baking sheet and warm in a 250-degree oven for about 30 minutes to retain juiciness without overcooking.
- Patting the steaks dry before seasoning is critical to achieving a caramelized crust.
- If you don’t have roasted garlic, fresh minced garlic can be used but roasting adds a sweeter, mellow flavor.
- Use an oven-proof skillet to easily transfer the pan between stovetop and oven safely.
