Dinner

Garlic Herb Butter Steak in Oven Recipe

ByRafael Mansero December 22, 2025December 22, 2025

Introduction

This Garlic Herb Butter Steak is an impressively flavorful dish perfect for any occasion. Using a thick rib-eye steak broiled to perfection and topped with a savory herb butter sauce, it promises a juicy, tender experience that’s simple to achieve in your oven.

A white rectangular dish filled with a large cooked meat rib, sliced into thick pieces showing pinkish inside and a browned, slightly crispy outside. The meat is garnished with green chopped herbs spread evenly across the top. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large and thick rib-eye steak (3lb. – 1500g, tomahawk recommended)
2 onions, halved horizontally
4 garlic cloves, smashed with peel on
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 (e.g., Sriracha)
1 tablespoon minced garlic
1 tablespoon Italian flat parsley, chopped
1 tablespoon curly parsley, chopped
1/2 teaspoon red chili pepper flakes (optional)

Instructions

Step 1: Remove the steak from the refrigerator 1 to 2 hours before cooking to bring it to room temperature. Pat it dry thoroughly with paper towels.
Step 2: Preheat your oven to broil mode at 500ºF (260ºC). Season the steak generously on both sides with salt, 1 teaspoon of black pepper, and crumbled bouillon cube if using.
Step 3: Place the smashed garlic cloves and onion halves in a baking pan. Arrange the steak on top so the onions act as a roasting rack. Broil the steak on the top rack for 5 to 7 minutes, then flip and broil the other side for 5 minutes.
Step 4: Reduce the oven temperature to 400ºF (200ºC) and continue broiling the steak for another 10 to 12 minutes. Check the internal temperature with an instant-read thermometer: 125ºF (51ºC) for medium-rare, 135ºF (57ºC) for medium.
Step 5: Remove the steak from the oven and tent it loosely with foil. Let it rest for 10 minutes while you prepare the herb butter sauce by mixing soy sauce, melted butter or olive oil, hot sauce, minced garlic, parsley, remaining black pepper, and chili flakes if desired.
Step 6: Slice the steak with a sharp knife, starting by removing the bone. Drizzle the garlic herb butter sauce over the slices and serve immediately.

Tips & Variations

For an extra smoky flavor, add a few drops of liquid smoke to the herb butter sauce.
Use clarified butter to prevent burning during broiling.
Swap fresh parsley with fresh thyme or rosemary for different herb notes.
Adjust hot sauce amount to control the heat level to your liking.

Storage

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a low oven or in a skillet over medium-low heat to avoid overcooking. It’s best enjoyed fresh but can be served cold in salads or sandwiches.

How to Serve

The image shows a white rectangular dish with a large piece of cooked meat sliced into several even rectangular pieces arranged in two rows. The meat is well-cooked with a slightly pink inside and a brown, seared outside that looks juicy. Small chopped green herbs are sprinkled all over the meat, adding a fresh touch. On one side, a woman's hand with a fork is about to pick a slice, and beneath the meat, there are parts of cooked onions peeking through. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, while rib-eye is ideal for its marbling and flavor, you can use other thick cuts like strip steak or sirloin. Adjust cooking times according to thickness and preferred doneness.

What if I don’t have a broiler?

If your oven doesn’t have a broiler, you can sear the steak on the stovetop in a hot skillet for 3 to 4 minutes per side and finish cooking in a preheated oven at 400ºF (200ºC) until desired doneness.