Juicy Beef Dinner Steak (Printable version)
Perfectly seared beef steak topped with garlic herb butter for a flavorful dinner.
# What you need:
→ Beef
01 - 2 ribeye steaks, 8 oz (225 g) each, approx. 1 inch thick
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Herb Butter
04 - 2 tablespoons unsalted butter, softened
05 - 1 clove garlic, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon fresh thyme leaves
→ Cooking
08 - 1 tablespoon olive oil
# How To:
01 - Remove steaks from the refrigerator 30 minutes prior to cooking to reach room temperature. Pat dry thoroughly with paper towels.
02 - Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
03 - In a small mixing bowl, combine softened butter, minced garlic, chopped parsley, and fresh thyme leaves. Set aside.
04 - Heat olive oil in a heavy skillet over high heat until it begins to smoke lightly.
05 - Place steaks in the hot skillet and sear for 3-4 minutes on each side for medium-rare doneness, flipping only once.
06 - During the final minute of cooking, add the prepared herb butter to the pan and baste the steaks with the melted mixture.
07 - Remove steaks from the skillet and allow to rest for 5 minutes to retain juices.
08 - Slice steaks and serve topped with remaining herb butter.
# Expert Advice:
01 -
- A restaurant-quality steak comes together in under 25 minutes, which feels impossible until you realize it's mostly just standing there waiting.
- The herb butter melts into every crevice and transforms something simple into something people remember.
- Two servings means this is genuinely doable on a weeknight without ordering takeout.
02 -
- Flipping constantly is what ruins a steak; the one-flip method actually works, and it took me years of overcooking to believe it.
- Room temperature meat cooks evenly; cold meat from the fridge creates a cold center before the outside is properly seared.
03 -
- Cast iron holds heat better than other pans, which means a better crust and more even cooking—if you don't have one, a heavy stainless steel skillet works too.
- For extra depth, add a whole sprig of rosemary to the pan in the final minute and let it perfume the butter—the aroma alone is worth it.