Description
This Garlic Herb Butter Steak recipe showcases a perfectly broiled thick rib-eye steak infused with aromatic garlic, herbs, and a luscious butter mixture. The steak is cooked in the oven using a combination of broiling and roasting on a bed of smashed garlic and onions, enhancing its flavor and juiciness. Ideal for a hearty meal, this recipe delivers a tender, flavorful steak with a rich garlic herb butter sauce, perfect for steak lovers seeking an easy yet impressive oven-cooked dish.
Ingredients
Scale
Steak and Seasoning
- 1 large and thick rib-eye steak (3 lb / 1500 g), tomahawk rib-eye recommended
- 2 onions, halved horizontally
- 4 garlic cloves, smashed, with peel on
- 2 teaspoons fresh cracked black pepper, divided
- 1 teaspoon kosher salt
- 1 crumbled beef bouillon cube (optional)
Marinade and Herb Butter
- 1/3 cup low-sodium soy sauce
- 1/2 cup melted butter or olive oil
- 1 tablespoon hot sauce (such as Sriracha)
- 1 tablespoon minced garlic
- 1 tablespoon Italian flat parsley, chopped
- 1 tablespoon curly parsley, chopped
- 1/2 teaspoon red chili pepper flakes (optional)
Instructions
- Prepare the Steak: Remove the steak from the refrigerator 1–2 hours before cooking to bring it to room temperature. Pat it dry thoroughly with paper towels to ensure a good sear and crust.
- Preheat the Oven to Broil: Set your oven to broil mode at 500ºF (260ºC). Season the steak generously on both sides with kosher salt, 1 teaspoon fresh cracked black pepper, and the crumbled beef bouillon cube if using.
- Arrange Aromatics and Steak: Place the smashed garlic cloves and onion halves in a baking pan to create a flavorful roasting rack. Put the seasoned steak on top of this aromatic bed, which will elevate the steak and infuse it with flavor while preventing direct contact with the pan.
- Broil the Steak: Broil the steak on the top rack of your oven for 5–7 minutes depending on thickness. Flip the steak and broil the other side for an additional 5 minutes to develop a rich, browned crust.
- Finish Cooking at Lower Heat: Lower the oven temperature to 400ºF (200ºC) and continue broiling the steak for another 10–12 minutes. Use an instant-read thermometer to check for doneness: 125ºF (51ºC) for medium-rare, 135ºF (57ºC) for medium.
- Prepare Herb Butter (Optional): While the steak cooks, mix the melted butter or olive oil with soy sauce, hot sauce, minced garlic, Italian flat parsley, curly parsley, red chili flakes (if using), and the remaining black pepper to create a flavorful herb butter to complement the steak after cooking.
- Rest and Serve: Let the steak rest for about 5–10 minutes after cooking to allow juices to redistribute. Slice and drizzle with the prepared garlic herb butter for a rich finish.
Notes
- Bringing the steak to room temperature ensures even cooking and a better crust when broiling.
- The onion halves act as a natural roasting rack and add sweetness and aroma to the steak.
- Using a meat thermometer is critical to achieve desired doneness without overcooking.
- The beef bouillon cube is optional but adds an umami boost to the steak’s seasoning.
- You can substitute melted butter with olive oil for a lighter option.
- Adjust red chili flakes and hot sauce amount to control the heat level to your preference.
- Resting the steak after cooking is essential for juicy, tender slices.
Nutrition
- Serving Size: 1/4 steak (about 375g)
- Calories: 700 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 55 g
- Saturated Fat: 25 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 140 mg
