Description
This Easy Garlic Butter Steak recipe features juicy rib-eye steaks cooked to perfection with a flavorful garlic butter. A simple yet elegant steak preparation that yields a delicious caramelized crust and tender interior, perfect for any dinner occasion.
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
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Instructions
- Prepare Garlic Butter: Combine 1/2 cup unsalted butter, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Transfer the mixture onto parchment paper and shape it into a 1 ½-inch diameter log. Roll tightly in parchment and twist the ends. Refrigerate until ready to use, up to 1 week.
- Preheat Broiler and Skillet: Preheat your oven's broiler and place an oven-proof skillet (preferably a cast iron skillet) inside to heat up.
- Season Steaks: Pat the rib-eye steaks dry thoroughly with paper towels to ensure a good sear. Drizzle both sides evenly with 4 tablespoons olive oil and season with kosher salt and freshly ground black pepper to taste.
- Sear Steaks: Remove the hot skillet from the oven and place it over medium-high heat on the stovetop. Place the steaks in the skillet, cooking for about 1 minute to develop a dark crust. Flip and cook for an additional 60 seconds.
- Finish in Oven: Remove the skillet from stovetop and transfer it immediately to the oven. Broil the steaks for about 5 minutes, flipping once halfway through, until medium-rare doneness is reached.
- Rest and Serve: Remove steaks and let them rest, tented loosely (not wrapped) with foil, for 3-5 minutes to allow juices to redistribute. Serve immediately topped with a slice of the prepared garlic butter.
Notes
- Rib-eye is preferred for its rich flavor, but filet, New York strip, or T-bone steaks can be substituted.
- To reheat leftover steak, place on a wire rack over a rimmed baking sheet and warm in a 250-degree oven for about 30 minutes to preserve tenderness.
- Patting steaks dry before seasoning is essential for a good caramelized crust.
- Use a cast iron skillet or another heavy ovenproof skillet for best searing results and even heat distribution.
Nutrition
- Serving Size: 1 steak
- Calories: 650 kcal
- Sugar: 0.5 g
- Sodium: 600 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 150 mg
