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Prepare the herb butter: In a small mixing bowl, combine the softened butter, minced garlic, chopped thyme, and rosemary. Mix well and set aside.
Season the steaks: Pat the steaks dry with paper towels. Generously season both sides with salt and black pepper.
Heat the skillet: Place the cast iron skillet over medium-high heat and add the olive oil. Heat until the oil is shimmering.
Sear the steaks: Carefully place the steaks in the hot skillet. Sear for 3-4 minutes on each side, or until a crust forms. Avoid moving the steaks around to ensure a good sear.
Add the herb butter: Reduce the heat to medium-low. Add the garlic herb butter to the skillet, spooning the melted butter over the steaks continuously for 1-2 minutes. This basting process infuses the meat with flavor.
Check for doneness: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C); for medium, 140°F (60°C).
Rest the steaks: Remove the steaks from the skillet and tent with aluminum foil. Let them rest for 5-10 minutes to allow the juices to redistribute.
Serve: Slice the steaks against the grain and drizzle with any remaining herb butter from the skillet. Garnish with fresh parsley if desired.
Tips for the Perfect Garlic Herb Butter Steak
Choose the right steak: Ribeye is recommended for its marbling and flavor, but you can also use New York strip or filet mignon.
Room temperature steaks: Let your steaks sit out for 30 minutes before cooking. This ensures even cooking.
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