When it comes to steak, 9/10 Chris fires up the grill & I busy myself making baked potatoes & salad or some other type of veggie, but tonight I changed things up & opted for seasoned & seared steak with garlic butter. That’s right, garlic butter, mmm hmm! When the family declares, “This is so good!” after every other bite, you know you’ve got a new favorite on your hands. This is truly excellent & nearly fail proof.
- 3 (9-10 oz) Ribeye steaks
- S&P, freshly ground
- Olive oil
- 4 tbsp butter, at room temperature
- 8 garlic cloves, crushed
Allow steaks to come to room temperature, 30-60 minutes. In a small bowl, add the butter, minced garlic, Thyme, & Rosemary; stir together until well combined; set aside. Liberally apply freshly ground salt & pepper to both sides of the steaks. Heat a large cast-iron skillet to medium-high heat. Add oil to pan; swirl to coat pan evenly.
Add seasoned steaks to pan, cover, & cook 3 minutes on each each side. Reduce heat to medium-low; add half of the butter mixture; distributing evenly to tops of the steaks. Turn steaks over, spread remaining butter mixture evenly over steaks, remove from heat, sprinkle tops of steaks with parsley, & let rest for 5 minutes.
Note: I only had dried Thyme & Rosemary on hand, so I sprinkled some into the butter. If you happen to have fresh, use 2-3 sprigs of each.