Juicy Beef Dinner Steak (Printable)

Perfectly seared ribeye steak finished with garlic herb butter for a tasty dinner.

# What You'll Need:

→ Beef

01 - 2 ribeye steaks (8 oz each), about 1 inch thick
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper

→ Herb Butter

04 - 2 tbsp unsalted butter, softened
05 - 1 clove garlic, minced
06 - 1 tbsp fresh parsley, chopped
07 - 1 tsp fresh thyme leaves

→ Cooking

08 - 1 tbsp olive oil

# How To Make It:

01 - Remove steaks from the refrigerator 30 minutes prior to cooking to reach room temperature. Pat dry with paper towels.
02 - Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
03 - In a small bowl, combine softened butter, minced garlic, chopped parsley, and fresh thyme leaves. Set aside.
04 - Heat olive oil in a heavy skillet over high heat until just smoking.
05 - Place steaks in the skillet and sear for 3 to 4 minutes on each side for medium-rare doneness, flipping only once. Adjust timing for preferred doneness.
06 - In the final minute of cooking, add the prepared herb butter to the pan and baste the steaks with the melted mixture.
07 - Remove steaks from the skillet and allow them to rest for 5 minutes before slicing.
08 - Plate the steaks and top with remaining herb butter before serving.

# Expert Tips:

01 -
  • A restaurant-quality steak without leaving your kitchen or spending a fortune on fancy techniques.
  • Minimal prep means you can make this on a weeknight when you want something that feels special.
  • The herb butter trick turns an already good steak into something unforgettable with barely any extra effort.
02 -
  • Never flip your steak more than once—every flip cools the pan and ruins the crust you're trying to build.
  • Resting is real: skipping this step means the juices run all over your plate instead of staying in the meat where they belong.
  • The steak keeps cooking after it leaves the pan, so pull it at medium-rare if you like it that way; it'll edge toward medium as it rests.
03 -
  • If you have fresh rosemary on hand, toss a sprig into the pan during the final minutes of cooking—it perfumes everything without taking over.
  • Room temperature steak and a screaming hot pan are the two non-negotiables that separate good steak from great steak.

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