Go Back
Print Pin

Best Garlic Butter Steak with Herbs and Lemon Recipe

When it comes to steak, there’s nothing quite like a beautifully seared cut, topped with a decadent garlic butter sauce and infused with fresh herbs and zesty lemon. This Best Garlic Butter Steak with Herbs and Lemon recipe is a showstopper for any occasion. The combination of juicy, tender steak with the rich and flavorful garlic butter sauce will leave you craving more.

Equipment

  • Cast-iron skillet or heavy-duty pan
  • Tongs
  • Basting spoon
  • Knife and cutting board
  • Meat thermometer (optional, for precision)

Ingredients

  • 2 ribeye or New York strip steaks or your favorite cut
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 tablespoons fresh thyme chopped (or rosemary)
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil for searing
  • Fresh parsley optional, for garnish

Instructions

  • Prepare the Steaks:
  • Remove the steaks from the refrigerator and allow them to come to room temperature for about 15-20 minutes. This helps to ensure an even cook. Pat the steaks dry with a paper towel to remove excess moisture, which will help achieve a better sear.
  • Season the Steaks:
  • Season both sides of the steaks generously with salt and pepper.
  • Sear the Steaks:
  • Heat a cast-iron skillet or heavy-duty pan over medium-high heat. Add the olive oil and allow it to heat up.
  • Place the steaks in the pan and sear for about 4-5 minutes per side for medium-rare (adjust the time depending on your preferred doneness). Use tongs to flip the steaks and ensure even cooking.
  • If you have a meat thermometer, aim for an internal temperature of 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (65°C) for medium-well.
  • Make the Garlic Butter Sauce:
  • Once the steaks are cooked to your liking, remove them from the pan and let them rest on a plate, tented with foil.
  • In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden (be careful not to burn the garlic).
  • Stir in the fresh thyme (or rosemary), lemon zest, and lemon juice. Let the sauce simmer for a minute to meld the flavors.
  • Baste the Steaks:
  • Return the steaks to the pan and spoon the garlic butter sauce over the top, allowing the steaks to absorb the flavor. Use the basting spoon to coat the steaks with the sauce.
  • Rest and Serve:
  • Let the steaks rest for 5 minutes before slicing (this allows the juices to redistribute). Drizzle with the remaining garlic butter sauce, garnish with fresh parsley, and serve immediately.