Description
This Easy Garlic Butter Steak recipe showcases juicy rib-eye steaks seared to perfection with a flavorful garlic butter that enhances every bite. Perfectly caramelized on the stovetop and finished under the broiler for an ideal medium-rare, this dish is an indulgent main course that's simple to prepare and sure to impress.
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
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Instructions
- Prepare Garlic Butter: Combine the unsalted butter, minced garlic, kosher salt, and freshly ground black pepper in a bowl. Transfer the mixture onto a piece of parchment paper and shape it into a log approximately 1 ½ inches in diameter. Twist the ends to seal and refrigerate until ready to use, up to one week.
- Preheat Broiler and Skillet: Preheat your oven's broiler. Place an oven-proof skillet, preferably a cast iron skillet, inside the oven to heat.
- Season Steaks: Pat both sides of the rib-eye steaks dry thoroughly using paper towels to ensure a nice crust forms. Drizzle olive oil evenly over the steaks and season generously with kosher salt and freshly ground black pepper.
- 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, add the steaks and sear for about 1 minute on one side until a dark crust forms. Flip the steaks using tongs and sear the other side for an additional 60 seconds.
- Broil to Finish: Immediately transfer the skillet back into the oven. Broil the steaks until they reach your desired doneness, approximately 4 to 5 minutes for medium-rare. Flip the steaks once halfway through the broiling.
- Rest and Serve: Remove the skillet from the oven and let the steaks rest loosely tented with foil for 3 to 5 minutes. Serve each steak immediately with a generous slice of the prepared garlic butter on top.
Notes
- If rib-eye steak is unavailable, filet, New York strip, or T-bone steaks can be substituted with excellent results.
- For reheating leftover steak, place the steak on a wire rack set over a rimmed baking sheet and warm in a 250-degree oven for about 30 minutes to maintain juiciness without drying.
- Patting the steaks dry before seasoning is crucial for achieving a caramelized crust.
Nutrition
- Serving Size: 1 steak with garlic butter
- Calories: 650 kcal
- Sugar: 0.5 g
- Sodium: 600 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 52 g
- Cholesterol: 130 mg
