If you never thought you could make restaurant quality steak at home, you were wrong AF. This garlic and herb butter steak will amaze you. It’s easy, quick, and succulent. One of the sexiest steaks you’ll ever make. I love meat in my mouth, it completes me. My teeth tearing thru a well seasoned bite of porterhouse that’s been cooked to the perfect internal temperature really makes me a happy woman.
Steak is expensive, this we know. Nothing worse than overcooking it to death, rendering a leathery, chewy and chalky piece of meat that should get you slapped. There are a lot of people who think that if they see any streak of pink, the cow is still alive and going to moo them in their dreams. No, guys. Pink in your meat doesn’t mean it’s not “cooked”. Oh, it’s cooked, just not to death. Plus, a little pink ensures it stays tender and buttery in texture.
Personally, I’m a fan of medium-rare to medium. I had to get educated during my childhood and early teen years about the doneness of steak, and I’m glad I did.
Steak Doneness Guide
There are many ways to determine where your steak is without cutting into it, but the surefire way is to use an instant-read thermometer. You can find those pretty cheap online or at your grocery store.
- Rare: 115°F. Remove when it reaches 110°F.
- Medium-Rare: 125°F. Remove when it reaches 120°F.
- Medium: 135°F. Remove when it reaches 130°F.
- Medium-Well: 140°F. Remove when it reaches 135°F.
- Overcooked: 150°F. Remove when it reaches 145°F.
Steak Cooking Tips
Season liberally! Don’t be shy with the salt. Use kosher salt, it has larger flakes and imparts a very gentle saltiness unlike table salt, which can be harsh. Also, kosher salt helps draw blood and moisture to the surface as it sits, which helps you get a really awesome crust when you sear it.
Basting with butter and aromatics during the last minute of cooking gives the steak an impeccable richness. Use real butter, not that stuff in a tub with corny catchphrases. Sure, butter alone is fine, but adding some crushed whole garlic cloves and a few aromatics really helps flavor the steak nicely. You wanna baste continuously and liberally.
When your steak is done, DO NOT cut into it right away. It’s super hot, and all the fat and juices are just running amok in there. Let them settle down and redistribute through the meat by resting 5 to 10 minutes. Juices will accumulate as it rests, and those are fine to pour back on your steak as it’s served.
Getting steak right, takes confidence and practice. I think just about everybody has some kind of steak-fail their first time, but all you need to remember is keep the pan hot, and monitor the internal temperature with a device. You’ll no longer need an instant-read thermometer the more you do this, you’ll just *know* when it’s ready.
Garlic and Herb Butter Steak VideoCheck out these other easy and fast recipes:
- Roasted Garlic Cauliflower Soup
- Pesto Red Snapper with Baked Parmesan Fries
- Calamari Tacos with Sweet Chili Slaw