Beef Dinner Steak (Printable)

Perfectly seared juicy beef steak topped with savory garlic herb butter for a classic dinner.

# What You'll Need:

→ Beef

01 - 2 ribeye steaks (8 oz each), 1 inch thick
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Herb Butter

04 - 2 tbsp unsalted butter, softened
05 - 1 clove garlic, minced
06 - 1 tbsp fresh parsley, chopped
07 - 1 tsp fresh thyme leaves

→ Cooking

08 - 1 tbsp olive oil

# Directions:

01 - Remove steaks from refrigeration 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 - Combine softened butter, minced garlic, chopped parsley, and thyme in a small bowl; set aside.
04 - Heat olive oil in a heavy skillet, preferably cast iron, over high heat until just smoking.
05 - Place steaks in the skillet and sear for 3 to 4 minutes per side for medium-rare doneness, flipping only once.
06 - During the final minute of cooking, add the prepared herb butter to the pan and spoon the melted fat over the steaks continuously.
07 - Transfer steaks from the skillet to a cutting board and allow to rest for 5 minutes before slicing to retain juices.
08 - Plate the steaks topped with any remaining herb butter from the pan.

# Expert Hints:

01 -
  • Ready in under 25 minutes from fridge to plate, no stress.
  • That herb butter melting over hot meat tastes like restaurant-quality without the bill.
  • One skillet means minimal cleanup while your dinner stays warm.
  • Foolproof enough that even a medium-rare obsession won't ruin it.
02 -
  • Room temperature meat is non-negotiable—cold steak in a hot pan means the outside burns before the inside cooks evenly.
  • One flip is the rule that changed everything for me; moving it around makes a gray crust instead of a golden one.
  • That 5-minute rest isn't lazy—it's the difference between juice running onto your plate and staying inside the meat where it belongs.
03 -
  • Pat your steaks completely dry with paper towels before seasoning—moisture is the enemy of a good crust.
  • Add a sprig of fresh rosemary to the pan while the herb butter melts for a deeper, more complex flavor that people always ask about.

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