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Flavorful Black Garlic Butter Steak Recipe Easy Herb-Infused Steak Dinner

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A quick and easy steak recipe featuring ribeye or strip steaks seared and basted with a rich black garlic herb butter, delivering a perfect balance of savory, sweet, and herbaceous flavors.

Ingredients

Scale
  • 2 ribeye or strip steaks, about 1-inch thick (around 12 oz / 340 g each)
  • 4 cloves black garlic, mashed into a paste
  • 4 tablespoons unsalted butter, softened
  • 2 sprigs fresh rosemary, finely chopped
  • 2 sprigs fresh thyme, leaves stripped
  • 2 whole garlic cloves, smashed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: A squeeze of fresh lemon juice

Instructions

  1. Prepare the Black Garlic Butter: In a small bowl, combine softened unsalted butter with mashed black garlic, chopped rosemary, and thyme leaves. Mix thoroughly and set aside at room temperature.
  2. Prep the Steaks: Pat steaks dry with paper towels. Season generously on both sides with kosher salt and freshly cracked black pepper. Let rest at room temperature for 10-15 minutes before cooking.
  3. Heat the Skillet: Place a cast iron skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking.
  4. Sear the Steaks: Add steaks to the hot pan along with smashed garlic cloves. Sear undisturbed for 3-4 minutes on one side until a deep brown crust forms. Flip and cook another 3-4 minutes for medium-rare (about 130°F / 54°C internal temperature). Adjust timing for preferred doneness.
  5. Add Black Garlic Butter and Baste: Reduce heat to medium-low. Add dollops of black garlic butter on top of the steaks. Tilt the pan and baste steaks continuously with melted butter for 2-3 minutes. Avoid burning by keeping heat moderate.
  6. Rest the Steaks: Transfer steaks to a warm plate and tent loosely with foil. Rest for 5-10 minutes to let juices redistribute.
  7. Serve and Garnish: Slice against the grain, drizzle with leftover butter from the pan, and add a squeeze of fresh lemon juice if desired. Serve immediately.

Notes

Dry steaks well before seasoning for a better crust. Use medium-low heat when basting to avoid burning the butter. Rest steaks after cooking to keep them juicy. Use an instant-read thermometer for perfect doneness. Black garlic butter can be made up to 2 days ahead and refrigerated.

Nutrition

Keywords: black garlic, butter steak, ribeye steak, herb butter, easy steak recipe, quick dinner, comfort food, herb-infused steak

Find it online: https://zorbmeal.com/flavorful-black-garlic-butter-steak-recipe-easy-herb-infused-steak-dinner/