Garlic and Herb Butter Steak

Juicy Garlic Herb Butter Steak served on a wooden cutting board

A delicious, perfectly cooked porterhouse steak enhanced with garlic and herb butter, creating a gourmet experience right in your kitchen.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Grilling

Calories: 520

Ingredients Method Notes

Ingredients

Main Ingredients

22 ounces porterhouse steak (1 ½ inches thick) Tender and rich; feel free to substitute with ribeye for a different flavor profile.
½ teaspoon Kosher salt Enhances the steak's natural flavor; any coarse salt may work in a pinch.
½ teaspoon Black pepper Provides a nice kick; freshly ground or pre-ground works.
4 tablespoons salted butter Adds richness; unsalted butter can be used if you prefer to control salt levels.
3 sprigs fresh thyme Gives an earthy aroma; rosemary can be a suitable alternative.
1 sprig fresh rosemary Adds a distinct woodsy flavor; an extra sprig of thyme can suffice.
½ small shallot Sweetness complements the steak; onion works as a substitute.
3 large garlic cloves, crushed Essential for the buttery garlic flavor; use garlic powder if needed, but fresh is best for impact.
3 tablespoons vegetable oil Provides high smoke point for searing; olive oil can work too, but be mindful of the saturation point.

Method

Preparation

Pat the steak dry with paper towels and season both sides generously with kosher salt and black pepper.
Allow it to sit for about 10 minutes to ensure even seasoning and thermal distribution.

Cooking

Heat a cast iron skillet over high heat and drizzle in the vegetable oil.
When it shimmers, carefully place the steak in the skillet.
Sear the steak for about 4 minutes, allowing a golden crust to form.
Flip it, cooking for an additional 2 minutes.
Sear the edges of the steak for added texture.
Introduce butter, thyme, rosemary, shallot, and crushed garlic into the pan.
Baste the steak with the melted butter for 1 minute, then turn off the heat, continuing to baste for another 30 seconds.
Transfer the steak to a plate and pour the buttery herb mix over it as it rests for 10 minutes before serving.

Notes

Common mistakes to avoid: Not allowing the steak to rest leads to a dry piece of meat; patience is key. Cooking at too low of a temperature prevents a proper sear and crust, so heat your skillet well. Pro Tips: Use a meat thermometer for consistency; 130°F is perfect for medium-rare. Don’t overcrowd the skillet; cook one steak at a time for the ideal sear.