🥩 Garlic Butter Herb Steak (Juicy, Perfectly Seared)

✨ Ingredients (Serves 2–3)

🥩 Steak

• 2 ribeye or striploin steaks (2–3 cm thick)
• Salt (preferably coarse or kosher)
• Black pepper
• 1 tbsp olive oil

🧈 Garlic Butter

• 2 tbsp unsalted butter
• 3 cloves garlic (crushed)
• 2–3 sprigs fresh rosemary or thyme

🥕 Optional Sides (like in the pic)

• Baby carrots
• Roasted potatoes
• Fresh herbs for garnish

👩‍🍳 Instructions

🔹 Step 1: Bring steak to room temp

• Take steak out of fridge 30–45 minutes before cooking
• Pat dry with paper towel
  → Helps create that perfect crust

🔹 Step 2: Season properly

• Generously season both sides with salt + pepper
• Don’t be shy — this is key for flavor

🔹 Step 3: Sear the steak

• Heat pan (cast iron preferred) until VERY hot
• Add oil
• Place steak → don’t move it

⏱️ Cook time guide:

• Rare: 2–2.5 min per side
• Medium rare: 3–3.5 min per side
• Medium: 4–4.5 min per side

🔹 Step 4: Add butter & baste

• Lower heat slightly
• Add butter + garlic + herbs
• Tilt pan and spoon melted butter over steak continuously (basting)
  → This is what gives that insane flavor

🔹 Step 5: Rest the steak

• Remove from pan
• Let rest 5–10 minutes
  → Keeps juices inside (skip this = dry steak)

🔹 Step 6: Slice & serve

• Slice against the grain
• Drizzle remaining butter on top
• Serve with sides

💡 Pro Tips (game changer)

• Use cast iron pan → best crust ever
• Dry steak surface = better sear (very important)
• Flip only once → keeps juices inside
• Add butter at the end (not beginning) to avoid burning
• Internal temp guide:
  • Rare: 50–52°C
  • Medium rare: 55–57°C
  • Medium: 60–63°C

🔥 Final Result

• Outside: crispy, caramelized crust
• Inside: juicy, pink, tender
• Flavor: rich, buttery, garlicky with herb aroma