Garlic Herb Butter Steak in Oven

Introduction:

Steak is a classic and beloved dish that can be enjoyed in a variety of ways. One of the most delicious methods is cooking it with garlic herb butter, which infuses the meat with rich flavors and results in a tender, juicy steak.

While grilling is a popular method, using an oven to cook your steak can yield equally delightful results, especially when you incorporate a few key techniques and tips. This guide will take you through the entire process, from selecting the perfect cut of meat to serving a beautifully cooked steak.

Choosing the Right Cut

The first step in preparing a mouth-watering steak is selecting the right cut. There are several cuts to consider, each offering different textures and flavors:

1. Ribeye: Known for its marbling and rich flavor, the ribeye is a popular choice for its tenderness and juiciness.
2. Filet Mignon: This cut is extremely tender and has a mild flavor. It’s ideal for those who prefer a leaner steak.
3. New York Strip: Offering a good balance of tenderness and flavor, the New York strip is a great option for many steak lovers.
4. T-Bone/Porterhouse: These cuts include both the tenderloin and strip steak, making them a perfect choice for those who want the best of both worlds.

When selecting your steak, look for cuts with good marbling (the white streaks of fat within the meat), as this will contribute to the flavor and tenderness of the steak.

Ingredients:

To create a Garlic Herb Butter Steak in the oven, you will need the following ingredients:

• 2 (12-16 ounce) ribeye steaks (or your preferred cut)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh lemon juice (optional)
• 1 teaspoon lemon zest (optional)
• 1/2 teaspoon red pepper flakes (optional)

Preparing the Steak

1. Seasoning: Begin by patting the steaks dry with paper towels. This will help achieve a good sear. Season both sides generously with salt and freshly ground black pepper. Let the steaks sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
2. Preparing the Garlic Herb Butter: While the steaks are resting, prepare the garlic herb butter. In a small bowl, combine the softened butter, minced garlic, chopped parsley, rosemary, thyme, lemon juice, lemon zest, and red pepper flakes. Mix until well combined. You can prepare this butter ahead of time and refrigerate it, bringing it to room temperature before using it on the steaks.

Searing the Steak

Searing the steak before finishing it in the oven is crucial for developing a flavorful crust. Here’s how to do it:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Place a cast-iron skillet or oven-safe pan in the oven to heat up.
2. Searing the Steak: Heat a heavy skillet or cast-iron pan over high heat on the stovetop. Add the olive oil and swirl to coat the pan. Once the oil is hot and shimmering, add the steaks to the pan. Sear for 2-3 minutes on each side, or until a golden-brown crust forms. Avoid overcrowding the pan; if necessary, sear the steaks in batches.
3. Adding the Garlic Herb Butter: After searing both sides, reduce the heat to medium and add a generous dollop of the garlic herb butter to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter. This will enhance the flavor and create a beautiful, glossy finish.

Finishing in the Oven

1. Transfer to the Oven: Once the steaks are seared and basted, transfer the skillet to the preheated oven. The oven’s even heat will ensure the steaks cook through without burning the exterior.
2. Cooking Time: The cooking time will depend on the thickness of the steaks and your desired level of doneness. As a general guide:
   • Rare: 4-5 minutes
   • Medium-Rare: 6-7 minutes
   • Medium: 8-9 minutes
   • Medium-Well: 10-11 minutes
   • Well-Done: 12-14 minutes

   Use a meat thermometer to check the internal temperature:

   • Rare: 120-125°F (49-52°C)
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 140-145°F (60-63°C)
   • Medium-Well: 150-155°F (65-68°C)
   • Well-Done: 160°F (71°C) and above

Resting and Serving

1. Resting the Steak: Once the steaks reach your desired doneness, remove them from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let them rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak.
2. Slicing and Serving: After resting, slice the steak against the grain for maximum tenderness. Serve with the remaining garlic herb butter on top, allowing it to melt over the hot steak. Pair your steak with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips and Variations

1. Choosing the Butter: High-quality, unsalted butter is best for this recipe, as it allows you to control the saltiness of the dish. For a richer flavor, you can also use clarified butter (ghee).
2. Herb Variations: While parsley, rosemary, and thyme are classic choices, feel free to experiment with other herbs like tarragon, chives, or sage.
3. Garlic: Freshly minced garlic provides the best flavor, but you can also use garlic powder in a pinch. If you prefer a milder garlic flavor, roast the garlic beforehand and mix it into the butter.
4. Adding Heat: For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce to the butter mixture.
5. Wine Pairing: A robust red wine like Cabernet Sauvignon, Malbec, or Merlot pairs wonderfully with a garlic herb butter steak.

Common Mistakes to Avoid

1. Overcooking: Keep a close eye on the internal temperature of the steak to avoid overcooking. Remember that the steak will continue to cook slightly while resting.
2. Not Letting the Steak Rest: Skipping the resting period can result in a dry steak, as the juices will run out when you cut into it immediately after cooking.
3. Using Cold Steak: Always bring your steak to room temperature before cooking to ensure even cooking throughout.
4. Crowding the Pan: Searing too many steaks at once can lower the pan’s temperature, leading to steaming rather than searing. Cook the steaks in batches if necessary.

Ingredients:

Watch full recipe video:

• Steak:
  • 2 ribeye steaks (12-16 ounces each)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
• Garlic Herb Butter:
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh lemon juice (optional)
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preparing the Steak:
   • Season: Pat the steaks dry with paper towels. Season generously with salt and freshly ground black pepper. Let the steaks sit at room temperature for 30 minutes.
2. Preparing the Garlic Herb Butter:
   • In a small bowl, combine softened butter, minced garlic, chopped parsley, rosemary, thyme, lemon juice, lemon zest, and red pepper flakes. Mix until well combined. You can prepare this butter ahead of time and refrigerate it, but ensure it is at room temperature before using.
3. Searing the Steak:
   • Preheat the Oven: Preheat your oven to 400°F (200°C). Place a cast-iron skillet or oven-safe pan in the oven to heat up.
   • Heat the Pan: Heat a heavy skillet or cast-iron pan over high heat on the stovetop. Add the olive oil and swirl to coat the pan. Once the oil is hot and shimmering, add the steaks to the pan. Sear for 2-3 minutes on each side until a golden-brown crust forms. Avoid overcrowding the pan; if necessary, sear the steaks in batches.
4. Adding the Garlic Herb Butter:
   • After searing both sides, reduce the heat to medium and add a generous dollop of the garlic herb butter to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter.
5. Finishing in the Oven:
   • Transfer the skillet to the preheated oven. The cooking time will depend on the thickness of the steaks and your desired level of doneness. As a general guide:
     • Rare: 4-5 minutes
     • Medium-Rare: 6-7 minutes
     • Medium: 8-9 minutes
     • Medium-Well: 10-11 minutes
     • Well-Done: 12-14 minutes
   • Use a meat thermometer to check the internal temperature:
     • Rare: 120-125°F (49-52°C)
     • Medium-Rare: 130-135°F (54-57°C)
     • Medium: 140-145°F (60-63°C)
     • Medium-Well: 150-155°F (65-68°C)
     • Well-Done: 160°F (71°C) and above
6. Resting and Serving:
   • Rest the Steak: Once the steaks reach your desired doneness, remove them from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let them rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak.
   • Serve: Slice the steak against the grain for maximum tenderness. Serve with the remaining garlic herb butter on top, allowing it to melt over the hot steak. Pair your steak with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips and Variations

• Choosing the Butter: High-quality, unsalted butter is best for this recipe. For a richer flavor, you can also use clarified butter (ghee).
• Herb Variations: While parsley, rosemary, and thyme are classic choices, feel free to experiment with other herbs like tarragon, chives, or sage.
• Garlic: Freshly minced garlic provides the best flavor, but you can also use garlic powder if needed. If you prefer a milder garlic flavor, roast the garlic beforehand and mix it into the butter.
• Adding Heat: For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce to the butter mixture.
• Wine Pairing: A robust red wine like Cabernet Sauvignon, Malbec, or Merlot pairs wonderfully with a garlic herb butter steak.

Common Mistakes to Avoid

• Overcooking: Keep a close eye on the internal temperature of the steak to avoid overcooking. Remember that the steak will continue to cook slightly while resting.
• Not Letting the Steak Rest: Skipping the resting period can result in a dry steak, as the juices will run out when you cut into it immediately after cooking.
• Using Cold Steak: Always bring your steak to room temperature before cooking to ensure even cooking throughout.
• Crowding the Pan: Searing too many steaks at once can lower the pan’s temperature, leading to steaming rather than searing. Cook the steaks in batches if necessary.

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