Beef Dinner Steak Juicy (Printable)

Juicy seared beef steak finished with garlic herb butter for a satisfying dinner experience.

# What You Need:

→ Beef

01 - 2 ribeye steaks, 8 ounces (225 grams) each, about 1 inch thick
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ Herb Butter

04 - 2 tablespoons unsalted butter, softened
05 - 1 clove garlic, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon fresh thyme leaves

→ Cooking

08 - 1 tablespoon olive oil

# How-To Steps:

01 - Remove steaks from the refrigerator 30 minutes prior to cooking to reach room temperature. Pat dry with paper towels.
02 - Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
03 - Combine softened butter, minced garlic, chopped parsley, and fresh thyme leaves in a small bowl. Set aside.
04 - Heat olive oil in a cast iron skillet or heavy frying pan over high heat until it begins to smoke lightly.
05 - Place steaks in the skillet and sear for 3 to 4 minutes per side for medium-rare doneness, flipping only once. Adjust the cooking time to preference.
06 - In the final minute of cooking, add the herb butter to the skillet and spoon it over the steaks to enhance flavor.
07 - Remove steaks from the pan and allow them to rest for 5 minutes to retain juices before slicing.
08 - Serve the steaks topped with remaining herb butter.

# Helpful Tips:

01 -
  • It's restaurant-quality but takes less time than ordering delivery.
  • The herb butter transforms a plain steak into something that tastes like you've been cooking for years.
  • You'll nail it the first time if you follow the resting step—I promise.
02 -
  • Never skip the resting step; it's the difference between a juicy steak and a dry one, and it takes literally five minutes.
  • The steak will continue cooking slightly after it leaves the pan, so pull it off a hair before you think it's done if you like medium-rare.
03 -
  • If you want extra depth, add a sprig of fresh rosemary to the pan during the last minute of cooking—it'll brown slightly and add an almost woodsy note.
  • Always use a meat thermometer if you're uncertain: 130°F is medium-rare, 135°F is medium, and pulling the steak off a few degrees early accounts for carryover cooking.

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