Description

This Herb-Infused Garlic Butter Steak recipe features a premium cut of ribeye or filet mignon, perfectly seared in a skillet and finished with a rich, flavorful garlic herb butter. The steak is seasoned simply with kosher salt and freshly ground black pepper, seared to create a beautiful crust, then basted with melted herb garlic butter for a juicy, tender, and aromatic result. Ideal for a special dinner or indulgent meal, this recipe balances classic steakhouse flavors with fresh herbs and a bright touch of lemon juice.

Ingredients

Scale

Steak

1 to 1.5 pounds Ribeye or Filet Mignon (High-quality cut, bring to room temperature before cooking)
1 to 2 teaspoons Kosher Salt (Enhances natural flavors)
0.5 teaspoon Freshly Ground Black Pepper (Adds a hint of spice)
1 tablespoon Olive Oil (For cooking the steak)

Garlic Herb Butter

0.5 cup Unsalted Butter (Softened to room temperature)
4-5 cloves Fresh Garlic (Finely minced)
2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley) (Roughly chopped)
1 tablespoon Fresh Lemon Juice (Brightens the dish)

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Instructions

Bring Steak to Room Temperature. Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking. Pat dry with paper towels to remove any moisture which will help achieve a good sear.
Prepare Herb Garlic Butter. In a medium bowl, combine the softened unsalted butter with the minced garlic, roughly chopped fresh herbs (rosemary, thyme, parsley), and fresh lemon juice. Mix well and set aside to allow flavors to meld.
Season the Steak. Generously season both sides of the steak with kosher salt and freshly ground black pepper, enhancing the meat’s natural flavor.
Heat Skillet and Add Oil. Place a cast-iron skillet over medium-high heat until very hot. Add the olive oil and heat until it shimmers, indicating it’s ready for the steak.
Sear the First Side. Lay the steak carefully into the hot skillet. Sear for 4-5 minutes without moving to develop a golden-brown, flavorful crust.
Flip and Add Garlic Butter. Flip the steak to the other side and immediately add half of the prepared garlic herb butter mixture to the pan. Allow it to melt and coat the steak.
Baste with Garlic Herb Butter. Use a spoon to baste the steak continuously with the melted garlic butter while cooking the second side for another 4-5 minutes until medium-rare.
Check Doneness. Use a meat thermometer to check the internal temperature; remove the steak from the skillet when it reaches 130-135°F (54-57°C) for medium-rare.
Rest the Steak. Transfer the steak to a cutting board and rest for 5-10 minutes. This allows the juices to redistribute, making the steak more juicy and tender.
Slice and Serve. Slice the steak against the grain, arrange on a serving platter, and drizzle with the remaining garlic herb butter before serving for maximum flavor.

Notes

Letting the steak come to room temperature before cooking prevents uneven cooking and helps achieve a perfect crust.
Resting the steak after cooking is crucial to retain juices and improve tenderness.
Use a cast-iron skillet for optimal heat retention and searing.
Adjust garlic herb butter amount to taste; extra can be stored for another use.
For thicker cuts, cooking time may need to be adjusted or finish in the oven if preferred.