Steak Recipes No Garlic

This Pan Seared Steak recipe with garlic herb butter and delicious pan juices always turns out tender, juicy and incredibly flavorful, just like the ones served at your favorite restaurant or steakhouse. Learn how to cook the perfect steak at home, as I share my favorite tips from years working as a chef.

Whether you like New York strip steak, ribeye steak or any other type of well marbled thick steaks; the best steak is simply seasoned, has a golden brown, perfect crust outside and is melt-in-your-mouth tender and juicy inside.

Using pan drippings as a sauce, choosing a simple compound butter such as garlic butter as a topping or serving it bathed in delicious pan sauces is a matter of personal preference, but one thing is for certain, having a steakhouse quality steak at home is easier than you think.

Garlic Herb Butter Steak Recipe In Oven

When I was in culinary school, I would always volunteer to be on steak duty! Whether we had to use a cast iron skillet on a stove top, a combination of pan frying and oven baking or simply grilling a steak, I was always happy to do the job most people feared (let’s be honest, steak ain’t cheap and I’m sure you’ve seen enough screaming chefs on television to know what I was up against).

The truth is, cooking steak is super easy, fabulously delicious and a quick dinner option always welcomed by steak lovers like me.

For best results, choose good quality steaks (USDA Prime or USDA Choice), that are well marbled and uniform in size. A thicker steak (1 1/2 to 2 inches) is best for pan searing. Bone-in steaks can be used however, they will take longer to cook.

Garlic Steak Marinade

The internal temperature of the steak will rise after it has been removed from the heat, while it rests. To ensure the meat is cooked perfectly, remove it from the heat when the internal temperature is 5 to 10 degrees below your desired doneness. For accuracy, use an instant-read meat thermometer inserted in the thickest part of the steak.

A steak is usually seared for about 8-12 minutes over medium-high or high heat; however, this is just an estimate. Cooking times will vary depending on several factors such as the thickness and overall size of the steak, beef cut (strip, rib eye, etc.), type of meat (organic, grass fed, etc.), and your stove (electric stove, gas stove). For the perfect juicy steak, check the meat’s internal temperature with a meat thermometer and remove the steak from the heat when the internal temperature is 5 to 10 degrees below your desired doneness. Allow the meat to rest before serving (internal temp will rise during this period).

Make Ahead: You can salt the steak 40 minutes prior to overnight. For any longer than an hour, keep the meat on a tray or plate in a single layer, uncovered (you can lay a piece of plastic wrap on top) in the refrigerator. Bring to room temperature before cooking.

Garlic Butter Herb Steak Bites With Potatoes

The garlic steak butter can be made a week in advance and kept stored in the refrigerator (wrapped or in an airtight container).

Reheating: Steak usually overcooks when reheated so it’s best when eaten immediately after cooking however, you can reheat leftover steak in a preheated 300ºF oven. Place meat in an oven safe container and add a few tablespoons of broth (I use chicken broth), cover with aluminum foil and reheat until warm through (about 8 minutes). You can also warm the steak in the microwave, covered at 60% power in small 30-seconds intervals until warm through.

This Pan Seared Steak recipe with garlic herb butter and delicious pan juices always turns out tender, juicy and incredibly flavorful, just like the ones served at your favorite restaurant or steakhouse.

Garlic And Thyme Steak

Calories: 432 kcal (22%) Carbohydrates: 1 g Protein: 1 g (2%) Fat: 48 g (74%) Saturated Fat: 24 g (150%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 19 g Trans Fat: 1 g Cholesterol: 91 mg (30%) Sodium: 184 mg (8%) Potassium: 35 mg (1%) Fiber: 0.1 g Sugar: 0.1 g Vitamin A: 1221 IU (24%) Vitamin C: 3 mg (4%) Calcium: 18 mg (2%) Iron: 0.3 mg (2%)

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Garlic Butter Steak And Potatoes Skillet

This post was first published in 2018 and has been updated with new photos and additional information. The recipe remains the same.When you want to impress, this cast iron skillet steak recipe will not let you down! Perfect for date night or a special occasion, this steak turns out perfectly every single time. Seasoned with garlic and fresh herbs, this stovetop steak is easy and extra tasty.

For the best results, use an instant read thermometer to check when your steaks are cooked to your liking. As the steaks rest, they will continue to rise in temperature.

For this recipe, a cut that is around 1 to 1 ½ inches in thickness works best. Thicker cut steaks would need to be seared in the skillet and then finished off in the oven to cook through. Thinner steaks like skirt can be used and would require less cooking time.

How To Cook Steak In The Oven — Best Oven Steak Recipe

This cast iron skillet steak recipe cooks perfect results every single time. It’s so easy to cook exactly to your liking, and it’s a great go to dinner recipe if you are looking to impress!

If you try this healthy-ish feel good Cast Iron Skillet Steak recipe or any other recipe on Feel Good Foodie, then don’t forget torate the recipeand leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it onInstagramso we can repost on Stories!

Cook the perfect steak every single time in your cast iron skillet. Cooked with garlic, butter and fresh herbs, it's easy and impressive!

Garlic Festival Foods Grilled Steak With Roasted Garlic & Sea Salt Recipe

Calories: 638 kcal , Carbohydrates: 1 g , Protein: 46 g , Fat: 50 g , Saturated Fat: 22 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 23 g , Trans Fat: 1 g , Cholesterol: 168 mg , Sodium: 701 mg , Potassium: 625 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 389 IU , Vitamin C: 1 mg , Calcium: 27 mg , Iron: 4 mgKenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics.

When I've got plenty of time to kill, I occasionally employ a low-and-slow cooking method, such assous vide, or perhaps thereverse searmethod I developed at

Steak Seasoning (no Marinate)

But you know what happens 99% of the time? I've got a steak, I want to get it on the table, and I don't want to fuss with it. After all, a steak is a quick-cooking thing. The king of fast food, if you will. I don't want to have to heat up a water bath or my oven, I don't want to have to wait for hours. That means I want to do it start to finish on the stovetop. Luckily, this is very easy to do.

The TL/DR version: start with a good, thick, well-marbled steak. Season it well. Sear it in hot oil in cast iron, flipping as often as you'd like. Add butter and aromatics. Keep flipping and basting. Rest. Carve. DIG IN.

You can't end up with a great cooked steak if you start with a crummy raw steak. For the record, we're talking high-end steaks here—those are the tender ones cut from the loin of the cow that generally command the highest prices at the market.

Italian Stuffed Flank Steak

All beef that's sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated prime, and most of that goes to restaurants, specialty butchers, and high-end supermarkets. Below that is choice,