Garlic Butter Steak
Ingredients:
- 2 boneless ribeye steaks (or your preferred cut)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 1 sprig fresh rosemary (or thyme)
- 1 sprig fresh thyme (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions:
- Prepare the steak: Remove the steaks from the fridge about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels. Season both sides generously with salt and black pepper.
- Heat the pan: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.
- Cook the steaks: Add the steaks to the hot skillet and cook for about 4-5 minutes on the first side, without moving them, until they form a nice sear. Flip the steaks over and cook for another 3-4 minutes for medium-rare, or longer if you prefer them more done.
- Add garlic and herbs: During the last minute of cooking, add the butter, garlic, and rosemary (and thyme, if using). Allow the butter to melt and get bubbly. Tilt the pan slightly and spoon the melted garlic butter over the steaks repeatedly to infuse flavor.
- Rest the steaks: Remove the steaks from the skillet and let them rest on a plate for 5-10 minutes. This helps the juices redistribute for a juicier steak.
- Serve: After resting, garnish with freshly chopped parsley, and serve with your favorite sides like mashed potatoes, grilled vegetables, or a simple salad.
Optional Sauce:
If you want an extra burst of flavor, you can make a quick pan sauce. After removing the steaks, deglaze the pan with a splash of red wine or beef broth. Let it simmer for 2-3 minutes, and then pour it over the steaks for an extra savory touch.
Enjoy your juicy, buttery steak!
