Butter-Rosemary Steak

There’s something truly magical about a perfectly cooked steak, and this Butter-Rosemary Steak recipe is here to prove it. Whether you prefer the grill or a cast iron pan, this method guarantees a juicy, tender, and flavorful steak with a golden-brown crust. The combination of butter, rosemary, and garlic takes it to another level, creating that steakhouse-quality taste right in your own kitchen.

Now, here’s a fun fact: butter-basting steak is a technique used by top chefs to lock in moisture while adding richness. When paired with fresh rosemary, the flavors infuse beautifully into the meat, making every bite incredibly savory and aromatic.

What’s great about this recipe? It’s easy, foolproof, and perfect for any occasion. Whether it’s a cozy date night, a special dinner, or just a way to treat yourself, this steak delivers. Plus, with two cooking methods—grill or skillet—you can make it anytime, anywhere. So, grab your favorite cut, heat up the pan (or fire up the grill), and get ready to enjoy the ultimate homemade steak experience!

Recipe Yield: Serves 2

INGREDIENTS

12 oz ribeye or filet mignon (1 large or 2 smaller steaks)
1 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
4 tbsp unsalted butter
2 sprigs fresh rosemary
3 cloves garlic, smashed

INSTRUCTIONS

GRILL METHOD

1. Prep the steak: Remove steak from the fridge 30 minutes before cooking. Pat dry, rub with olive oil, and season generously with salt and pepper.

2. Heat the grill: Preheat your grill to 450-500°F for high direct heat. Clean the grates and lightly oil them.

3. Grill the steak: Place steak directly over the heat and sear 4-5 minutes per side for medium-rare (adjust for desired doneness).

4. Butter baste: In the last 2 minutes of cooking, melt butter with rosemary and garlic in a small cast iron skillet on the grill. Then, brush the infused butter over the steak to enhance its richness and flavor.

5. Rest & serve: Remove the steak from the grill, tent with foil, and let it rest for 5 minutes before slicing.

CAST IRON PAN METHOD

1. Prep the steak: Take the steak out of the fridge 30 minutes ahead. Pat dry, rub with olive oil, and season generously with salt and pepper.

2. Heat the pan: Place a cast iron skillet over medium-high heat until smoking hot.

3. Sear the steak: Add the steak and sear 3-4 minutes per side for medium-rare.

4. Butter baste: Reduce heat to medium, add butter, rosemary, and garlic to the pan. Tilt the pan and continuously brush the melted butter mixture over the steak for 1-2 minutes to lock in flavor.

5. Rest & serve: Transfer the steak to a plate, tent with foil, and let it rest for 5 minutes before slicing.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose the Right Cut: Ribeye and filet mignon are ideal for tenderness and flavor.
• Let It Rest: Always let the steak rest before slicing to keep it juicy.
• Use a Meat Thermometer: Aim for 125°F (rare), 135°F (medium-rare), 145°F (medium) for perfect doneness.

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