Description

This Garlic Herb Butter Steak recipe uses a thick rib-eye steak broiled in the oven to create a juicy, flavorful main dish. Infused with herbs, garlic, and a rich buttery sauce, this steak is broiled to perfection with a savory mix of soy sauce, hot sauce, and fresh parsley to enhance the bold beefy flavors.

Ingredients

Scale

Steak & Seasoning

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

Garlic Herb Butter Sauce

1/3 cup low-sodium soy sauce
1/2 cup melted butter (or olive oil as alternative)
1 tablespoon hot sauce (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

Bring Steak to Room Temperature: Remove the steak from the refrigerator 1 to 2 hours before cooking to allow it to reach room temperature, which ensures even cooking. Pat dry thoroughly with paper towels to remove moisture.
Preheat Oven to Broil: Set your oven to broil mode at 500ºF (260ºC). Season the steak generously on both sides with kosher salt, fresh cracked black pepper, and optionally, add the crumbled beef bouillon cube for extra savory flavor.
Prepare Broiling Pan: Place the smashed garlic cloves and halved onions on a baking pan to act as a natural roasting rack. Lay the steak on top of the onion halves so it doesn’t sit directly on the pan, allowing air and heat to circulate.
Broil Steak – First Side: Broil the steak on the top rack for 5 to 7 minutes depending on thickness until nicely browned. Then flip the steak over and broil the other side for an additional 5 minutes to develop crust on both sides.
Finish Cooking at Lower Temperature: Lower the oven temperature to 400ºF (200ºC) and continue broiling the steak for 10 to 12 minutes more. Use an instant-read thermometer to check doneness: 125ºF (51ºC) for medium-rare or 135ºF (57ºC) for medium.
Rest the Steak: Remove the steak from the oven and tent it loosely with foil. Let it rest for 10 minutes to allow juices to redistribute, which results in a juicy and tender steak.
Prepare Garlic Herb Butter Sauce: While the steak rests, combine the soy sauce, melted butter (or olive oil), hot sauce, minced garlic, Italian flat parsley, curly parsley, one teaspoon of black pepper, and optional red chili flakes in a bowl. Mix thoroughly to create a flavorful herb butter sauce.
Slice and Serve: Use a sharp knife to slice the steak, starting by carefully removing the bone (if using tomahawk cut). Drizzle the prepared herb butter sauce over the sliced steak immediately and serve.

Notes

Bringing steak to room temperature before cooking helps achieve even cooking throughout the meat.
Using onions as a roasting rack prevents direct contact with the pan and intensifies flavor.
Optional beef bouillon cube adds extra umami but can be omitted to reduce sodium.
Resting steak after cooking is critical to keep it tender and juicy.
Adjust hot sauce and chili flakes according to desired spice level.
Use an instant-read thermometer for accurate doneness checking.

Prep Time: 15 minutes (plus 1-2 hours room temperature)
Cook Time: 25-30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Garlic Herb Butter Steak, Broiled Rib-eye, Oven Broiled Steak, Herb Butter Sauce, Juicy Rib-eye Steak