About this recipe

A juicy, restaurant-quality steak seared to perfection in a cast iron skillet and finished with a rich garlic herb butter. This keto-friendly classic is simple enough for a weeknight yet impressive enough for company — bold, buttery, and deeply satisfying.

Instructions

1. 1

   Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature — this ensures even cooking. Pat both sides completely dry with paper towels, then season generously on all sides with kosher salt and freshly ground black pepper.

2. 2

   In a small mixing bowl, mix together the softened unsalted butter, minced garlic, rosemary, thyme, Italian flat-leaf parsley, and a pinch of salt until well combined. Set aside at room temperature.

3. 3

   Heat a cast iron skillet over ^[high heat] until it begins to smoke, about 2–3 minutes. Add the olive oil and swirl to coat. Carefully lay the steaks in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for another 2–3 minutes.

4. 4

   Reduce heat to ^[medium]. Add 2 tablespoons of the garlic herb unsalted butter to the pan. As it melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the butter for 1–2 minutes. For %[medium-rare], the internal temperature should reach %[130–135°F].

5. 5

   Transfer the steaks to a cutting board and let them rest for 5 minutes — this allows the juices to redistribute. Top each steak with a generous dollop of the remaining garlic herb unsalted butter and serve immediately.