Here are my tips and tricks for the perfect steak! The melted garlic and herb butter is amazing!

The outside may be perfect, but the interior is not cooked. By the time your inside is done, the crusty exterior will be dead.

So here it is – that juicy, crisp steak cooked just the way you want it, topped with a garlic compound butter that is simply off-the-hook-amazing.

This butter can be used on almost anything: toast, meat, or seafood. You can put it on anything. For convenience, you can prepare the butter in advance and freeze it as neButterIngredients

  • 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
  • Olive oil four tablespoons
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • 1 cup unsalted Butter, at room temperature
  • Fresh parButtereaves chopped to 1/4 cup
  • Three cloves garlic, minced
  • One tablespoon of lemon zest
  • Fresh thyme leaves, one teaspoon chopped
  • Fresh rosemary, one tablespoon chopped
  • Fresh basil leaves, one tablespoon chopped
  • Half a teaspoon of kosher salt
  • 1/4 teaspoon black pepper, ground
  • Cayenne pepper, 1/8 teaspoon
  • Preheat oven to broil. Put a large skillet into the oven.
  • Use paper towels to dry both sides of the beef steak. Sprinkle with olive oil and season to taste with salt and black pepper. Remove the skillet from the oven and heat on medium-high.
  • Place the steak in the center of the pan and cook for about 1 minute or until a crust forms. Flip the steak using tongs and cook for an additional 60 seconds.
  • Place skillet in oven and cook for desired doneness, approximately 4-5 minutes for medium rare, flipping only once. Rest for 3-5 min.
  • Serve with garlic compound butter.


  • In a medium-sized bowl, combine butter with parsley, lemon zest, and butter. Add rosemary, basil, cayenne, salt, and pepper.
  • Shape the mixture into a log using parchment. Roll the parchment paper to a diameter of 1 1/2 inches and twist to seal. Refrigerate for up to a week or until ready to use.