Table of Contents
Introduction
When cooked right Garlic Herb Steak is a sumptuous meal that meets the palate by offering tender, juicy steak merged and complemented by the robust flavors arising from the garlic and herbs. Whether it is grilling, pan-searing, or broiling, this dish will add value to any type of meal. Once prepared, it costs little to produce and gives a refined flavor, making it preferred for occasions when you want to prepare a mouth-watering steak to entertain your guests or simply if you want to live that knight rider’s life.
For the Garlic Herb Steak, allow us to take you through the step-by-step preparation, to give you stunning results and score you perfectly seared steak coupled with tips to avoid some frequently asked questions will also be answered.
Ingredients
To make a mouth-watering Garlic Herb Steak, you’ll need the following ingredients:
- 2 ribeye steaks (or your favored cut of beef liberal)
- 4 cloves of garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried.
- 1 tablespoon fresh rosemary (chopped fresh rosemary or 1 teaspoon of dried rosemary)
- Salt and pepper (to taste)
- I admit that 1 tablespoon of fresh parsley (for garnish) is not a useful recipe.
- 1 teaspoon lemon juice, optional, if you want to have a flavor of lemon juice added to it.
All these are basic ingredients, a combination, which offers a rich and complex taste.
The Garlic Herb Steak preparation
1. Season the Steak
It’s best to begin by applying salt and black pepper on each side of your steaks. You may also massage some of the minced garlic and herbs into the skin at this point, but be sure to retain some for the creation of buttery garlic sauce later.
2. Let the Steak Rest
Your steaks should be left at room temperature for around 30 minutes before actually cooking them. This step helps the steak cook better on all sides and also end up juicy.
3. Heat the Pan
For the ultimate advisable crust, warm a forged, nonstick, or any large, thick pan with a heavy bottom on a medium-high flame. Add the olive oil and warm the oil just up until it is pale golden and you don’t hear a popping sound.
4. Cook the Steak
Place the steaks into a really hot pan, hot that the butter you then melt into it. What I do is sear them for about 4-5 minutes on each side which gives me a medium rare type of steak but you can cook it any time you would like it. It is also placed with tongs and kind of swooshing it inside the pan so it gets an equal distribution against the bottom of the pan.
5. Add Garlic and Herbs
Finally, stir fry on medium heat for approximately 8 minutes before adding the butter, minced garlic, and chopped thyme as well as rosemary. Once the butter melts, the steaks should be spooned over the garlic herb butter on the entire surface. This is especially important to get a charcoal flavor which you achieve by marinating the steaks.
6. Rest the Steak
The next step is after your steak inside has been seared to that desirable color and has been cooked through then should be allowed to stand for 5-10minutes. That refreshes the juices and aids in basting for the steak to retain on its surface moisture and tenderness.
7. Serve and Garnish
Using the same knife, cut the steak diagonally across the grain; spread the rest of the garlic herb butter over the steaks, as shown; sprinkle with freshly chopped parsley; serve with a lemon wedge or lemon juice.
Check Out: Sizzling Rosemary Garlic Steak Recipe – Restaurant-Quality Flavor at Home.
Tips for making Garlic Herb Steak
- Choose the Right Cut: The preparations that can be applied to such recipes are; ribeye, filet mignon, and strip steak due to their softness in texture. But that’s the rub: you can indeed have any cut of steak be a good cut of steak.
- Don’t Overcrowd the Pan: But if for example, you have to prepare several steaks at a time, it is preferable to do it in portions. Another ill, born from the want to put as much heat in the pan as possible, is to overfill the pan because it defeats the heat and also helps do a bad browning job.
- Use Fresh Herbs: Fresh thyme and fresh rosemary will however help give it the best flavor, if one is available. If you cook with dried herbs then try and incorporate less of it because dried herbs have a lot more concentrated flavor as compared to fresh herbs.
- Rest Your Steak: Never skip the resting step! It also allows juices to self-baste and this way any piece that is taken must be one with moisture on it.
Conclusion
This Garlic Herb Steak is quite plain, but I guess it is also quite creative. In this case, the following processes will enable you to get a rich and juicy piece of steak, as suggested below. That is why every time this recipe assures of a fun time while preparing a random weeknight dinner or a special event dinner. When served with partly roasted vegetables or a bowl of salad on the side, it becomes a meal that will make you as well as your guests feel privileged and at comfort at the same time.
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FAQs
1. Which type of steak should I use for making Garlic Herb Steak?
For Garlic Herb Steak it can arguably be suggested to use rib eye, filet mignon, or strip loin. These lobes are tender and preferred for this preparation and the sharp knife makes it easier to make the cuts. However, you can use any cut of beef steak you desire.
2. It is quite permissible to use dried herbs instead of fresh herbs.
Of course, dried herbs can be used because it is impossible to always buy fresh herbs, for instance. However, dried herbs are more concentrated and potent so you should use one-third of the fresh herbs amount stated in the recipe.
3. How can I guarantee that the steak that is being prepared by me is well cooked?
If you are the kind of person who has come to this page in search of how to know the extent of the procedure when cooking the steaks, then all you’ll hear me say is to use a meat thermometer. For rare steak, it is recommended to achieve an internal temperature high of between 125 and 130 degrees Fahrenheit or 52 – 57 degrees Celsius. For medium Doneness Level, the recommended temperature you should use is 140-145°F or 60-63°C.
