Description

This Garlic Herb Butter Steak in Oven recipe features a large, thick rib-eye steak perfectly broiled with aromatic smashed garlic and onions. The steak is seasoned generously and topped with a savory sauce made from melted butter, soy sauce, garlic, herbs, and a touch of heat, delivering a juicy, flavorful, and tender steak that’s ideal for a special dinner or weekend treat.

Ingredients

Scale

Steak and Seasoning

1 large and thick rib-eye steak (3lb. – 1500g), preferably tomahawk rib-eye
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)

Herb Butter Sauce

1/3 cup low-sodium soy sauce
1/2 cup melted butter (or olive oil)
1 tablespoon hot sauce of your choice (we used 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

Bring Steak to Room Temperature: Remove the rib-eye steak from the refrigerator at least 1 to 2 hours before cooking to allow it to come to room temperature. Pat it dry thoroughly using paper towels to ensure a good sear.
Preheat the Oven and Season Steak: Set your oven to broil mode at 500ºF (260ºC). Season both sides of the steak liberally with kosher salt, fresh cracked black pepper, and the optional crumbled beef bouillon cube for added flavor.
Prepare Broiling Pan: Place the smashed garlic cloves and onion halves in the baking pan to act as a natural roasting rack. Lay the seasoned steak on top, allowing the onions to elevate the steak for even cooking.
Broil Steak Initially: Broil the steak on the top rack of the oven for 5 to 7 minutes, depending on thickness, then flip to broil the other side for an additional 5 minutes, achieving a good crust on both sides.
Reduce Temperature and Finish Cooking: Lower the oven temperature to 400ºF (200ºC) and continue broiling the steak for another 10 to 12 minutes. Use an instant-read thermometer to check for doneness: 125ºF (51ºC) for medium-rare or 135ºF (57ºC) for medium.
Rest the Steak: Remove the steak from the oven and tent with foil. Let it rest for 10 minutes to allow the juices to redistribute and ensure a tender bite.
Prepare Herb Butter Sauce: While resting the steak, combine low-sodium soy sauce, melted butter (or olive oil), hot sauce, minced garlic, chopped Italian flat parsley, curly parsley, one teaspoon of cracked black pepper, and optional red chili flakes in a bowl. Mix well to create a flavorful sauce.
Slice and Serve: Using a sharp knife, begin by removing the bone, then slice the meat against the grain to your preferred thickness. Drizzle the herb butter sauce generously over the steak slices. Serve immediately and enjoy your delicious Garlic Herb Butter Steak.

Notes

Bringing the steak to room temperature before cooking helps it cook more evenly.
Using onions as a roasting rack elevates the steak for even heat distribution and adds subtle flavor.
Adjust the broiling times based on the thickness of your steak and your desired doneness.
The optional beef bouillon cube enhances umami and deepens the steak’s flavor.
Resting the steak after cooking is crucial for juicy, tender meat.
The herb butter sauce can be adjusted in heat by modifying the amount of hot sauce or chili flakes used.
If you prefer, substitute olive oil for butter to reduce saturated fat content.

Prep Time: 15 minutes (plus 1-2 hours resting time before cooking)
Cook Time: 20-25 minutes
Category: Main Course
Method: Broiling
Cuisine: American

Keywords: Garlic Herb Butter Steak, Oven Broiled Steak, Rib-eye Steak Recipe, Steak with Herb Butter Sauce, Broiled Tomahawk Steak