Garlic Herb Butter Steak Skillet

$- 2 ribeye steaks (about 1 inch thick) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and freshly ground black pepper, to taste - 1 tablespoon olive oil - Fresh parsley, for garnish To make this dish, you will need a few key tools: - A large skillet (cast iron works best) - A sharp knife for slicing - A cutting board - Measuring spoons - Tongs for flipping the steaks - A spoon for basting When choosing your ribeye steaks, here are some tips: - Look for steaks with good marbling. This fat adds flavor and keeps the meat juicy. - Choose steaks that are bright red in color. Avoid any that look brown or dull. - Ask your butcher for steaks that are at least 1 inch thick. Thicker steaks cook better in a skillet. - Freshness matters. Buy your steaks from a trusted source to ensure quality. {{ingredient_image_1}} Start by taking two ribeye steaks out of the fridge. Let them sit for about 30 minutes. This helps the meat cook evenly. Pat the steaks dry with paper towels. This step keeps the crust nice and crispy. Season both sides with salt and black pepper. Use enough to enhance the flavor. Grab a large skillet and place it on the stove. Turn the heat to medium-high. Add one tablespoon of olive oil to the skillet. Wait until the oil starts to shimmer. This shows it's hot enough for the steaks. Be careful when placing the steaks in the skillet. Place the seasoned steaks in the hot skillet. Let them cook for about 4 to 5 minutes. Avoid moving them around. This helps create a nice crust. After 4 to 5 minutes, flip the steaks. Cook for another 4 to 5 minutes for medium-rare. Adjust the time if you prefer a different doneness. Once the steaks reach your desired doneness, lower the heat to medium-low. Add 4 tablespoons of unsalted butter to the skillet. Then, add 4 cloves of minced garlic, along with chopped rosemary and thyme. As the butter melts, use a spoon to baste the steaks. This adds rich flavor and moisture for about 1 to 2 minutes. After basting, remove the steaks from the skillet. Place them on a cutting board. Let them rest for 5 minutes. This step allows the juices to settle back into the meat, making each bite juicy and tender. To get a great crust on your ribeye steak, start with dry meat. Pat the steaks with paper towels before seasoning. This helps the surface sear well. Use a hot skillet with olive oil to create that nice golden color. Don't move the steaks too soon; let them sit for about 4-5 minutes on each side. Cooking times vary with your preferred doneness. For medium-rare, cook the steak about 4-5 minutes per side. If you like it medium, add a minute or two. Use a meat thermometer to check the doneness. Aim for 130°F for medium-rare and 140°F for medium. Basting adds rich flavor to your steaks. After cooking, lower the heat and add butter, garlic, and herbs to the pan. Use a spoon to scoop up the melted butter and pour it over the steaks. Do this for about 1-2 minutes. This step enhances taste and keeps the meat juicy. Pro Tips Rest the Steaks: Allowing the steaks to rest after cooking is crucial for juicy meat. This helps the juices redistribute throughout the steak, ensuring each bite is flavorful. Use a Meat Thermometer: For perfect doneness, consider using a meat thermometer. Aim for 130°F (54°C) for medium-rare, and adjust according to your preference. Searing Technique: To achieve a great crust, ensure your skillet is hot enough before adding the steaks. Avoid moving them around to allow a proper sear. Herb Variations: Feel free to experiment with different herbs like sage or oregano for a unique flavor profile in your garlic herb butter. {{image_2}} You can switch up the herbs in your garlic herb butter steak. Try using fresh basil for a sweet taste. Oregano adds a nice kick, too. Chives bring a mild onion flavor that works great. Just remember to chop them finely. This way, you mix things up while keeping the flavor bold. While ribeye is delicious, you can use other cuts as well. Sirloin is lean and still tasty. New York strip is also a great choice; it has a good balance of fat. Flank steak is a fun option for grilling, and it can soak up flavors well. Each cut gives a different bite and taste, so feel free to explore! Want to add more to your dish? Toss in some veggies while cooking. Asparagus or bell peppers can add crunch and color. You can also add mushrooms for earthiness. Want a sauce? A splash of red wine or balsamic vinegar can elevate the dish. These extras bring new flavors and textures that make each bite exciting! To store leftover steaks, let them cool first. Wrap each steak tightly in plastic wrap. This keeps air out and keeps the meat fresh. You can also use an airtight container if you prefer. Store the wrapped steaks in the fridge. They will stay good for about 3 to 4 days. If you want to keep them longer, freezing is a good option. When reheating your steaks, do it gently. You want to keep them juicy and tasty. Place the steak on a skillet over low heat. Add a splash of broth or water to help with moisture. Cover the skillet with a lid to trap steam. Heat for about 5 minutes on each side. This method warms the steak without drying it out. You can also use a microwave, but do it in short bursts. Heat for 30 seconds at a time, checking after each burst. If you want to freeze your steaks, wrap them well in plastic wrap first. Then, place them in a freezer bag. Make sure to squeeze out as much air as possible. This prevents freezer burn. Your steaks can last up to 6 months in the freezer. When you are ready to eat them, thaw the steaks in the fridge overnight. Never thaw at room temperature, as it can cause bacteria to grow. After thawing, follow the reheating tips to enjoy your flavorful meal! To season steak well, use salt and black pepper. I like to coat both sides. This simple mix brings out the meat's flavor. You can also add garlic powder or onion powder for extra taste. Remember to season the steak at least 30 minutes before cooking. This helps the salt soak in. Let your steak rest for about 5 minutes after cooking. This step is key for juicy meat. Resting allows the juices to spread evenly. If you cut right away, those tasty juices run out. So, be patient and enjoy the wait. Yes! You can use a stainless steel or non-stick skillet. Both work well for cooking steak. Just make sure your skillet can handle high heat. Cast iron gives a great sear, but other skillets can also do the job. You might miss some of that flavor if you don't use cast iron. Many side dishes go well with garlic herb butter steak. Here are a few ideas: - Roasted vegetables like carrots and broccoli - Creamy mashed potatoes - Garlic bread for a tasty touch - A fresh green salad with vinaigrette These sides complement the rich flavors of the steak well. This post covered the key steps for cooking the perfect steak. We explored the best ingredients, tools, and tips for choosing high-quality steaks. You learned how to prepare and cook steaks to your liking, and I shared ways to add flavor through variations. Don't forget to store leftovers properly for later enjoyment. Now you have all the tools to impress at your next meal. Cooking steak well is rewarding, and you can enjoy the delicious results anytime.$

A delicious and savory steak dish cooked in a garlic herb butter sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 2

Calories 600 kcal

Ingredients

2 pieces ribeye steaks (about 1 inch thick)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
to taste Salt and freshly ground black pepper
1 tablespoon olive oil
for garnish Fresh parsley

Instructions

Remove the steaks from the refrigerator and allow them to come to room temperature, about 30 minutes. Pat them dry with paper towels and season both sides generously with salt and black pepper.
In a large skillet over medium-high heat, add the olive oil. Once the oil is shimmering hot, carefully place the seasoned steaks in the skillet.
Cook the steaks for about 4-5 minutes on one side without moving them. This will give a nice crust. Flip the steaks and cook for an additional 4-5 minutes for medium-rare doneness. Adjust cooking time based on your desired doneness.
Once the steaks are cooked, reduce the heat to medium-low. Add the butter, minced garlic, rosemary, and thyme to the skillet. As the butter melts, use a spoon to baste the steaks with the buttery herb mixture for about 1-2 minutes.
Remove the steaks from the skillet and place them on a cutting board. Let them rest for 5 minutes to allow the juices to redistribute.
Slice the steaks against the grain and plate. Drizzle some of the garlic herb butter from the skillet over the top and sprinkle with fresh parsley for garnish.

Notes

Allow steaks to rest for better flavor and tenderness.

Keyword butter, garlic, herbs, steak