The Perfect Steak with Garlic Butter

Here are my tips and tricks – I promise though – it’s so easy! And that melted garlic butter on top is to die for!!!!
Here are my tips and tricks – I promise though – it’s so easy! And that melted garlic butter on top is to die for!!!!

INGREDIENTS:
  • 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

FOR THE GARLIC COMPOUND BUTTER
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup chopped fresh parsley leaves
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 1 teaspoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon basil, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper

DIRECTIONS:
  1. To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
  2. Preheat oven to broil. Place an oven-proof skillet in the oven.
  3. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.