Spicy Marinated Beef Plates

Juicy Beef Steak with Garlic Herb Butter is one of those classic recipes that never fail to impress whether you are making a quick weeknight meal or serving guests for a special occasion The simple combination of wellmarbled steak and homemade garlic herb butter elevates everything and keeps everyone coming back for more

The first time I tried this technique I realized how easy it was to enjoy restaurantstyle steak without the restaurant bill My family still asks for this when we celebrate anything

Ingredients

• Ribeye or strip steak: pick one with marbling for extra tenderness and flavor look for bright red coloring and minimal surface moisture in the package
• Kosher salt: helps draw out moisture and enhances beefy flavor use a coarse grind for more control
• Black pepper: freshly ground adds pleasant heat and aroma larger cracks are better for crust
• Unsalted butter: creates richness and blends smoothly with the herbs choose a highquality brand if you can
• Fresh garlic: brings bold pungent flavor grate or finely mince for best infusion
• Fresh parsley: optional but adds fresh color and herby pop go for flatleaf if available as it tastes cleaner
• Olive oil: gives the steak a beautiful sear with a slightly fruity note pick extra virgin if you like a deeper flavor

StepbyStep Instructions

Bring Steak to Room Temperature:

Let the steak rest on the counter for about thirty minutes before cooking This helps it cook evenly and avoids cold centers

Season the Steak:

Pat both sides dry with paper towels Sprinkle generously with kosher salt and cracked black pepper pressing the seasoning in so it forms a crust

Make the Garlic Herb Butter:

In a small bowl combine the roomtemperature butter minced garlic and chopped parsley Mash with a fork until totally smooth Place in the fridge or freezer until ready to use

Preheat the Pan:

Set a heavy skillet ideally cast iron over mediumhigh heat for a few minutes until very hot Flick a drop of water and you hear a sizzle means the pan is ready

Sear the Steak:

Pour a small amount of olive oil into the pan Swirl to coat Add the steak and let it sit undisturbed for three to four minutes Do not move it The goal is a deep brown crust

Flip and Finish:

Turn the steak using tongs Sear the second side about two to three minutes Lower heat if needed for thicker cuts then add a dollop of garlic herb butter to the pan Baste the steak with melted butter and juices using a spoon

Rest and Slice:

Let the steak rest on a cutting board for at least five minutes before slicing This keeps juices inside Cut across the grain for tender bites

Save

This steak tastes just like something from my favorite bistro Growing up my dad would always add a little extra butter and a sprinkle of fresh herbs and some of my best memories are twirling a forkful with a spoonful of pan juices

Storage Tips

Leftover steak can be kept in an airtight container in the fridge for up to three days For best flavor reheat gently in a skillet over low heat with a touch of extra butter left uncovered

Ingredient Substitutions

You can use sirloin filet or even pork chops instead of ribeye Depending on preference swap parsley for chives or thyme If you need dairy free try olive oil blended with garlic and herbs

Serving Suggestions

Slice and serve over a bed of mashed potatoes with a side of green beans or make sandwiches on toasted baguette I love pairing this with a light salad and a drizzle of extra pan juices over the top

Cultural and Historical Context

Beef steak with seasoned butter has roots in French and American bistro cuisines The practice of basting with butter and herbs is a nod to classic French steak au beurre which translates as steak with butter My family loves adding their own twists by trying different herbs each time

Recipe FAQs

→ How should the beef be marinated for best results?

Use a mix of chili, garlic, soy sauce, and your favorite spices. Let the beef rest for at least 1 hour, or overnight for deeper flavor.

→ What cut of beef works best?

Flank, sirloin, or ribeye are excellent for absorbing marinades while staying tender when cooked.

→ Can the dish be prepared in advance?

Marinate the beef ahead of time and store it in the fridge. Grill or sear just before serving for the best texture.

→ What makes the sauce tangy?

The sauce typically combines citrus juice or vinegar with savory and spicy notes to complement the beef.

→ How should the beef be cooked?

Grill or pan-sear over high heat to develop a flavorful crust while keeping the interior juicy.

→ Are there recommended side dishes?

Serve with steamed rice, fresh greens, or pickled vegetables for a balanced, satisfying meal.