Beef Steak Garlic Herb Butter (Printable)

Sear ribeye steaks and finish with a fragrant garlic herb butter for a juicy main dish.

# What You'll Need:

01 - 2 ribeye steaks, 8 oz each, about 1 inch thick

02 - 1 tsp kosher salt

03 - ½ tsp freshly ground black pepper

04 - 2 tbsp unsalted butter, softened

05 - 1 clove garlic, minced

06 - 1 tbsp fresh parsley, chopped

07 - 1 tsp fresh thyme leaves

08 - 1 tbsp olive oil

01 - Remove steaks from refrigerator 30 minutes prior to cooking and pat dry with paper towels.

02 - Generously season both sides of the steaks with kosher salt and freshly ground black pepper.

03 - Combine softened butter, minced garlic, chopped parsley, and fresh thyme leaves in a small bowl and set aside.

04 - Heat olive oil in a cast iron skillet over high heat until it begins to smoke lightly.

05 - Place steaks in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, flipping once.

06 - During the last minute of cooking, add herb butter to the pan and baste steaks with melted butter.

07 - Remove steaks from pan and allow them to rest for 5 minutes to retain juices before slicing.

08 - Serve steaks topped with remaining herb butter.

01 -

Ready in under 25 minutes but tastes like you spent hours in the kitchen
The garlic herb butter creates a restaurant quality finish without any fancy technique
Only a handful of ingredients but every single one earns its place on the plate

02 -

Cold meat hitting a hot pan causes uneven cooking, that room temperature rest is non negotiable
Flipping more than once drops the pan temperature and you lose the sear
Resting isn't optional, it's the difference between juicy and disappointing

03 -

Toss a sprig of rosemary into the pan with the butter for an extra layer of fragrance
If your steaks are thicker than an inch, finish them in a 400°F oven after searing to avoid burning the outside
Save the drippings in the pan and deglaze with a splash of red wine for an instant sauce