There is nothing quite like a perfectly grilled steak crowned with a melting pat of garlic herb butter. As the butter melts over the hot, seared crust, it bastes the meat in rich, garlicky, herby flavor that takes an already great steak to restaurant quality. This simple recipe comes together in under 30 minutes, making it perfect for both weeknight dinners and weekend entertaining.
Ingredients
- 2 ribeye steaks (1 to 1.5 inches thick)
- 4 tablespoons butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon lemon juice (optional)
Instructions
- Bring the steak to room temperature and season: take the steaks out of the refrigerator 30 to 40 minutes before cooking. Pat them dry with paper towels, then season generously all over with salt and black pepper.
- Sear the steak: heat a grill or heavy skillet over high heat until very hot. Brush the steaks with olive oil and sear for 3 to 4 minutes per side for medium-rare, until a deep golden-brown crust forms.
- Make the garlic herb butter: while the steak cooks, mash the softened butter with the minced garlic, rosemary, thyme, parsley, and lemon juice (if using) until well combined.
- Baste and rest: place a generous dollop of garlic herb butter on each steak, loosely tent with foil, and let rest for 5 to 10 minutes so the butter melts over the meat and the juices redistribute.
- Slice and serve: slice the steak against the grain, spoon over any melted butter from the board, and serve immediately.
