Steak Recipe with Garlic Butter and Fresh Herbs
A succulent, juicy steak perfectly seared and basted with aromatic herbs and garlic butter. This recipe focuses on simplicity and quality, ensuring a high-protein meal that is both flavorful and satisfying, inspired by Arnold Schwarzenegger's love for a well-prepared steak.
Equipment
- Cast iron skillet or heavy-based frying pan
- Meat Thermometer
- Tongs
- Spoon
- Cutting board
- Knife
- Foil
Ingredients
- 2 ribeye steaks about 1.5 inches thick
- 2 tablespoons olive oil
- 4 cloves garlic peeled and smashed
- 4 sprigs fresh rosemary or thyme
- 4 tablespoons unsalted butter
- Sea salt
- black pepper Freshly ground
Instructions
Prepare the Steak:
- Remove the steaks from the refrigerator and let them come to room temperature for 30-60 minutes.2 ribeye steaks
- Generously season both sides with sea salt and freshly ground black pepper, at least 45 minutes before cooking.Sea salt, black pepper
Preheat the Pan:
- Heat a cast iron skillet over high heat until very hot, almost smoking.
Cook the Steak:
- Rub olive oil on both sides of the steaks.2 tablespoons olive oil
- Place the steaks in the hot pan. Sear without moving for 2-3 minutes on each side.
- Turn the steaks every minute for an even cook, developing a nice crust.
Add Flavor:
- Add butter, garlic, and herbs to the pan.4 cloves garlic, 4 sprigs fresh rosemary, 4 tablespoons unsalted butter
- Tilt the pan and baste the steaks with the melted butter and aromatics.
Check for Doneness:
- Use a meat thermometer to check for the desired doneness:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F and above
Rest the Steak:
- Transfer the steaks to a cutting board and let them rest for 5-10 minutes, covered loosely with foil.
Serve:
- Slice the steak against the grain into 1/2-inch thick slices.
- Drizzle with resting juices and butter from the pan.
- Serve with sides like roasted vegetables, mashed potatoes, or a fresh green salad.
Notes
Quality: Use high-quality steak with good marbling.
Resting: Essential for juicy, tender meat.
Pan: Do not overcrowd; cook no more than two steaks at once.
Resting: Essential for juicy, tender meat.
Pan: Do not overcrowd; cook no more than two steaks at once.
Nutrition
Calories: 808kcalCarbohydrates: 2gProtein: 46gFat: 69gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 199mgSodium: 122mgPotassium: 638mgFiber: 0.2gSugar: 0.1gVitamin A: 750IUVitamin C: 2mgCalcium: 34mgIron: 4mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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