Garlic Herb Butter Beef Steak

Name: Garlic Herb Butter Beef Steak
Total time: 20 min
Yield: 1 serving
Ingredients: 200g beef steak (sirloin or ribeye); 1 clove garlic, minced; 1 tsp fresh rosemary, chopped; 1 tsp fresh thyme, chopped; 1 tbsp unsalted butter; 1 tbsp olive oil; Salt and black pepper to taste; Fresh parsley for garnish

Prev List Next

AI-generated image

20 minTotal time

EasyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

200g beef steak (sirloin or ribeye)
1 clove garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tbsp unsalted butter
1 tbsp olive oil
Salt and black pepper to taste
Fresh parsley for garnish

Ingredient substitutions

Fresh rosemary Use an equal amount of fresh sage, finely chopped.
Fresh thyme Use an equal amount of fresh oregano, finely chopped.
Unsalted butter Use an equal amount of salted butter and reduce the added salt slightly.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein43 g

Carbohydrates1 g

Fat30 g

Fiber 0 g · Sugar 0 g · Sodium 650 mg

PDF Find nearby

A tender and juicy beef steak pan-seared to perfection, infused with garlic and fresh herbs, then finished with a rich herb butter sauce. Perfect for a satisfying main dish that's quick and flavorful.

Main Dish

Steps

Season the beef steak generously with salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat until hot.
Add the steak to the pan and cook for 3-4 minutes on each side for medium-rare, or until desired doneness.
Reduce heat to low, add butter, minced garlic, rosemary, and thyme to the pan.
Spoon the melted herb butter over the steak continuously for 1-2 minutes.
Remove the steak from the pan and let it rest for 5 minutes.
Garnish with fresh parsley before serving.

Tips for Garlic Herb Butter Beef Steak

A well-browned crust and a center that still feels springy to the touch are useful visual and texture cues for medium-rare.
Use a skillet large enough that the steak sits flat; crowding or a cool pan can leave it gray rather than deeply browned.
If the steak is much thicker or thinner than average, the listed timing may not fit; use the center's appearance and feel rather than the clock alone.

Drink pairing

A medium-bodied red like a Rioja
Its savory fruit and moderate tannins complement the browned beef and rich garlic-herb butter.

0% option: Sparkling water with a lemon wedge

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the steak may become more cooked and less tender.