Description
This Garlic Herb Butter Steak in Oven recipe features a thick, juicy rib-eye steak broiled to perfection with aromatic garlic and onions, then finished with a savory herb butter glaze. The method creates a flavorful crust and tender, medium-rare to medium steak ideal for a satisfying dinner.
Ingredients
Scale
Steak and Aromatics
- 1 large thick rib-eye steak (3lb / 1500g), tomahawk rib-eye preferred
- 2 onions, halved horizontally
- 4 garlic cloves, smashed with peel on
Seasoning and Sauce
- 2 teaspoons fresh cracked black pepper, divided
- 1 teaspoon kosher salt
- 1 crumbled beef bouillon cube (optional)
- 1/3 cup low-sodium soy sauce
- 1/2 cup melted butter (or olive oil)
- 1 tablespoon hot sauce of your choice (Sriracha recommended)
- 1 tablespoon minced garlic
- 1 tablespoon Italian flat parsley, chopped
- 1 tablespoon curly parsley, chopped
- 1/2 teaspoon red chili pepper flakes (optional)
Instructions
- Prepare the Steak: Remove the rib-eye steak from the refrigerator 1–2 hours before cooking to bring it to room temperature. Pat it dry thoroughly using paper towels to ensure a nice sear and crust during broiling.
- Preheat Oven and Season Steak: Set your oven to broil mode at 500ºF (260ºC). Generously season both sides of the steak with kosher salt, fresh cracked black pepper, and crumbled bouillon cube if using to enhance savory flavor.
- Arrange Aromatics and Broil: Place the smashed garlic cloves and halved onion slices in a baking pan as a roasting rack. Lay the seasoned steak on top. Broil on the top rack for 5–7 minutes depending on thickness, then flip the steak and broil the other side for about 5 minutes.
- Finish Cooking at Lower Temperature: Lower the oven temperature to 400ºF (200ºC). Continue broiling the steak for an additional 10–12 minutes, or until the internal temperature reaches 125ºF (51ºC) for medium-rare or 135ºF (57ºC) for medium using an instant-read thermometer.
- Prepare Garlic Herb Butter: While the steak cooks, combine melted butter or olive oil with soy sauce, minced garlic, hot sauce, Italian flat parsley, curly parsley, and red chili flakes if using. Once the steak is done, brush or drizzle this garlic herb butter over the steak to impart rich flavor.
- Rest and Serve: Remove the steak from the oven and let it rest for 5–10 minutes to allow juices to redistribute. Slice against the grain and serve with the roasted garlic and onions.
Notes
- Bringing the steak to room temperature ensures even cooking and better crust formation.
- Using onions as a rack prevents the steak from sticking and adds sweetness to the dish.
- If you don’t have a broiler, you can finish the steak under a very hot grill or in a very hot oven using the broil setting.
- Adjust hot sauce and chili flakes to your spice preference.
- Letting the steak rest after cooking is crucial for a juicy interior.
- Use an instant-read thermometer for precise doneness.
Nutrition
- Serving Size: 1 serving (approximately 375g steak with butter and toppings)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg
