How do I get the perfect medium-rare on a garlic herb steak?

To achieve a medium-rare garlic herb steak, cook it until the internal temperature reaches about 130°F. Use an instant-read thermometer to check doneness. Remove the steak from heat at around 125°F as it will continue to cook while resting. Rest the steak for 5 to 10 minutes before slicing to allow juices to redistribute, resulting in a tender, flavorful bite.

What oils are best for searing a garlic herb steak?

For searing a garlic herb steak, choose oils with a high smoke point such as vegetable oil, canola oil, or avocado oil. These oils handle the high heat needed for a good sear without burning. Avoid olive oil or butter during searing as they can burn quickly and create a bitter taste, but butter can be added later for flavor during resting or basting.

Can I use different cuts of steak with the garlic herb seasoning and cooking method?

Yes, you can use the garlic herb seasoning and cooking method with various cuts like ribeye, sirloin, or strip steak. Cooking times will differ based on the thickness and type of cut, so monitor the internal temperature closely to avoid overcooking or undercooking.

How long should I marinate or season my steak with garlic and herbs?

For best flavor, season your steak with garlic, herbs, salt, and pepper at least 30 minutes before cooking. If possible, marinate it for 2 to 4 hours in the refrigerator to allow the flavors to penetrate the meat. Avoid marinating for more than 24 hours to prevent the texture from becoming mushy.

Is a cast iron skillet necessary for making garlic herb steak?

While a cast iron skillet is preferred for even heat distribution and a good sear, it is not strictly necessary. A heavy-bottomed stainless steel or non-stick skillet can also work well. Just ensure the pan is properly preheated to maintain high heat for searing the steak evenly.

Garlic Herb Steak Recipe for a Delicious Dinner Tonight

Name: Garlic Herb Steak
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: – 1 x 22-ounce, 1 1/2-inch thick porterhouse steak; – Kosher salt for seasoning; – Black pepper for seasoning; – 3 tablespoons high smoke point vegetable oil for searing; – 4 tablespoons salted butter for basting sauce; – 3 sprigs fresh thyme for basting sauce; – 1 sprig fresh rosemary for basting sauce; – 1/2 small shallot for basting sauce; – 3 large garlic cloves, crushed for basting sauce

Ingredients

– 1 x 22-ounce, 1 1/2-inch thick porterhouse steak

– Kosher salt for seasoning

– Black pepper for seasoning

– 3 tablespoons high smoke point vegetable oil for searing

– 4 tablespoons salted butter for basting sauce

– 3 sprigs fresh thyme for basting sauce

– 1 sprig fresh rosemary for basting sauce

– 1/2 small shallot for basting sauce

– 3 large garlic cloves, crushed for basting sauce

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Instructions

1-First Steps: Prepping Your Steak Begin with patting the steak dry to help it sear nicely, then season both sides liberally with kosher salt and black pepper. Let it rest for about 10 minutes so the flavors sink in. This little wait makes a big difference in how juicy it turns out. Next, heat your skillet on high until it’s super hot we’re talking smoking point before adding the 3 tablespoons of vegetable oil. This high smoke point oil is your best friend here to avoid any burning mess and get that perfect crust.

2-Cooking and Basting Slide the steak into the skillet and sear it for 4 minutes on one side for that golden brown look. Flip it over and sear for another 2 minutes, then hit the edges for even cooking. Now, toss in the basting mix: 4 tablespoons of salted butter, 3 sprigs of fresh thyme, 1 sprig of fresh rosemary, 1/2 a small shallot, and 3 large garlic cloves crushed. Baste the steak for 1 minute while it’s still on the heat, then pull it off for another 30 seconds to let those flavors meld. Use a meat thermometer to check doneness aim for 125°F for medium-rare so it’s tender inside. After cooking, let the steak rest on a plate with the remaining butter for about 10 minutes to lock in those juices.

3-1 Pat dry and season steak 10 minutes rest

4-2 Heat skillet and sear first side 4 minutes

5-3 Flip and sear second side 2 minutes

6-4 Add basting ingredients and baste 1 minute on heat, 30 seconds off

7-5 Rest steak 10 minutes

Notes

🌡️ Use a meat thermometer for perfect doneness: Rare 115°F, Medium-rare 125°F, Medium 135°F, Medium-well 140°F
🧂 Season with coarse kosher salt instead of table salt for better flavor penetration and texture
⏰ Always let the steak rest after cooking to allow juices to redistribute throughout the meat

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Pan-searing
Cuisine: American
Diet: None

Nutrition

Serving Size: 11 ounces
Calories: 475
Sugar: 1
Sodium: 850
Fat: 32
Saturated Fat: 15
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 2
Fiber: 0
Protein: 42
Cholesterol: 145