- Ribeye steak12 ounces
- Olive oil4 tablespoons
- Saltto taste
- Ground Pepperto taste
For Garlic compound
- Unsalted butter½ cup
- Freshly chopped Parsley¼ cup
- Garlic minced3 cloves
- Lemon zest1 lemon
- Chopped Thyme1 teaspoon
- Chopped rosemary1 teaspoon
- Chopped basil1 teaspoon
- Kosher salt½ teaspoon
- Ground pepper¼ teaspoon
- Cayenne pepper1 pinch
Craving a juicy, tender, restaurant-like steak can be hard to ignore — let’s give this crowd-pleasing recipe a try! The most important ingredient that goes into making the perfect steak is the steak itself — consider where it came from, its marbling score, and fat content.
The world is grateful to have different kinds of steaks; grain-fed and grass-fed, both with different marbling scores telling us the fat that runs into the steak and the flavor that follows — the more marbling a steak has, the juicier it is!
Tips and Tricks!
- Before cooking: Take it out of the fridge and let it defrost an hour before cooking.
- While cooking: Always cook until medium to medium-rare.
- After cooking: Let it rest and rub on some olive oil or butter to get the juices dripping
Pan it or Grill it!
Steaks can be cooked in a pan or on a grill but most prefer cooking it over a wooden or charcoal-lit fire as it brings out a burst of flavor. While the aroma of charcoal has its temptations in the steak, a pan-cooked steak with lots of herby butter poured over is divine!
It is best to cook a steak on medium-high heat as it allows the meat to sear with a crusty texture and caramelized flavor. While cooking the meat slab in a pan, let the oil get smoky before sliding in your steak. Grilling can be tricky, place the steak only when the grill is really hot! Put your hand 4 inches above the grill, if you can’t bear the heat for more than 3 seconds, it is ready to “meat” up! Sprinkle some salt and pepper and let the flavors blow up with minimalistic spices!
It is preferable not to move the steak around too much, let it sit and cook until crusty on one side then flip. Meat temperature varies from person to person. Some like it medium-rare while others go for well-done — neither is wrong, but a perfect steak has to be half done to keep the juices from the meat running. Once the steak is cooked, it’s best to let it sit so the meat can soak in all the goodness around the pan. Try it out yourself with this mouthwatering recipe!
Perfect steak with garlic butter
- Combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper, and some cayenne pepper in a bowl to make the garlic butter compound. After all the ingredients are combined, transfer them onto parchment paper and roll it into a log. Refrigerate it until it’s ready to be used, it can last for up to 1 week.
- Place a skillet in the oven and preheat the oven to broil for about 5 minutes.
- Pat dry the steak and drizzle with olive oil, salt, and pepper.
- Remove the skillet from the oven and place the steak in the middle of the skillet and heat at a medium-high temperature.
- Cook for about a minute until the crust has become dark and flip it using tongs, additionally cook it for 1 more minute.
- Then place the skillet into the oven and cook it for around 4-5 minutes on medium-rare and flip it. Cook according to your desire and once it’s done, let it rest for at least 3-5 minutes.
- Serve immediately when warm with the garlic compound butter on the side or poured over.
However you choose to cook your steak, on a pan or a grill, these tips will certainly help you achieve the best results every time giving you and your loved ones the juiciest and delicious meal of the day.