A hard-seared steak finished with a melting knob of garlic herb butter that bastes every slice. Simple, bold, and unbeatable — when the steak is this good, it doesn’t need anything else.
Ingredients
- 2 steaks (strip, sirloin, or ribeye — 1 to 1 1/2 inches thick, about 10 oz each)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons high-heat oil
- 6 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon lemon zest
- Flaky sea salt, for finishing
Instructions
- Make the compound butter: Mash the softened butter with the minced garlic, parsley, thyme, rosemary, and lemon zest. Roll into a log in plastic wrap and chill at least 30 minutes (or make it days ahead).
- Prep and sear: Bring the steaks to room temperature 30 minutes before cooking. Pat very dry and season with kosher salt, pepper, and garlic powder. Heat the oil in a cast-iron skillet until smoking. Sear 3-4 minutes per side for medium-rare (130°F/54°C internal).
- Butter baste: In the last minute, add a thick slice of the garlic herb butter to the pan and tilt to spoon the foaming butter over the steaks.
- Rest and top: Rest 8 minutes on a board. Slice against the grain, top each portion with another medallion of the compound butter, and finish with flaky sea salt.
Pro tip: Make a double batch of the compound butter and freeze the extra log — it elevates everything from grilled corn to baked potatoes to morning eggs for weeks.
Estimated nutrition per serving (1 steak): 740 calories, 50g protein, 58g fat, 2g carbohydrates.
Advertisement
