Here’s a recipe for Juicy Sliced Steak with Garlic Herb Butter and Fresh Rosemary that’s rich, flavorful, and perfect for a special dinner:
Ingredients (Serves 2–4)
- Steak: 1 lb (450 g) ribeye, sirloin, or strip steak
- Salt & pepper: to taste
- Olive oil: 1–2 tbsp
- Garlic: 4 cloves, minced
- Butter: 4 tbsp
- Fresh rosemary: 2–3 sprigs, plus extra for garnish
- Fresh thyme: 2 sprigs (optional)
- Optional: splash of red wine or beef broth for extra sauce
Instructions
1. Prep the Steak
- Take the steak out of the fridge 30–45 minutes before cooking to reach room temperature.
- Pat dry with paper towels and season generously with salt and pepper on both sides.
2. Cook the Steak
- Heat a heavy skillet (cast iron works best) over high heat.
- Add 1–2 tbsp olive oil. Once shimmering, add the steak.
- Sear for 3–4 minutes per side for medium-rare (adjust time based on thickness).
- Transfer steak to a plate and tent with foil to rest while you make the sauce.
3. Make Garlic Herb Butter
- Reduce heat to medium and add butter to the same skillet.
- Add minced garlic, fresh rosemary, and thyme. Sauté for 1–2 minutes until fragrant.
- (Optional) Add a splash of red wine or beef broth and stir, scraping any brown bits from the pan for extra flavor.
4. Slice and Serve
- Slice the steak against the grain into thin pieces.
- Pour the garlic herb butter over the sliced steak.
- Garnish with extra fresh rosemary. Serve immediately.
Tips for Maximum Juiciness
- Always rest the steak after cooking; it locks in juices.
- Use room temperature butter for easy melting and coating.
- Slicing against the grain ensures tenderness.
If you want, I can also give you a version with caramelized shallots and a creamier butter sauce that’s restaurant-level indulgence. It pairs perfectly with roasted potatoes or garlic bread. Do you want me to do that?