Recipe Background
Oven-Roasted Butter Steak: Gourmet flavors meet home comfort in this broil-bake creation.
My foray into the art of oven-roasting began during the whirlwind of my first promotion dinner. Celebrating at home felt personal, warmer than a bustling restaurant, so I decided to cook something memorable. The rib-eye steak was the star, seasoned generously with kosher salt and freshly cracked black pepper, details I'd picked up from a mentor. As I prepared the garlic and halved onions to embrace the steak in the pan, the kitchen filled with aromas that seemed almost ceremonial.
In the weeks leading up to that night, I'd honed my skills with simpler recipes, but this steak felt like a delightful challenge. Letting it rest at room temperature was a tip I'd realized was crucial for even cooking. Flicking the broiler on, I promised myself a medium-rare masterpiece. The sizzling of garlic cloves and the subtle scent of the beef bouillon cube mingled in the warm oven, whispering something extraordinary was in the works.
Once the steak finished baking and nestled under a foil tent, I whipped up a sauce with melted butter, soy sauce, minced garlic, and a touch of hot sauce for good measure. Chopping the parsley added a refreshing finish, and the drizzle brought it all together. Slicing the steak against the grain took patience but promised tenderness. Savoring those first bites, I knew I had marked my promotion with a dish that was equal parts flavor and achievement.
Ingredients
- 1 (3-ounce) rib-eye steak
- 1 1/2 teaspoons kosher salt divided
- 2 teaspoons freshly cracked black pepper divided
- 1 beef bouillon cube crumbled
- 4 cloves garlic smashed, with peel on
- 2 onions halved horizontally
- 1/3 cup low-sodium soy sauce
- 1/2 cup butter melted
- 1 tablespoon hot sauce
- 1 tablespoon garlic minced
- 1 tablespoon Italian flat-leaf parsley chopped
- 1 tablespoon curly parsley chopped
- 1/2 teaspoon red chili pepper flakes
Directions
- Transfer the steak from the refrigerator and let it come to room temperature, about 1-2 hours.
- Preheat the broiler.
- Pat the steak dry with paper towels.
- Season the steak generously on both sides with 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and the beef bouillon cube crumbles.
- Place the garlic and the onion in the bottom of a baking pan and arrange the steak on top.
- Broil the steak on the top rack of the oven for 5 minutes.
- Carefully flip the steak over and broil for 5 minutes.
- Switch the oven from broil to bake at 400 degrees F.
- Bake the steak until its internal temperature reads at least 135 degrees F for medium-rare, about 10-12 minutes
- Transfer the steak from the oven, tent with aluminum foil, and allow the steak to rest for 10 minutes.
- In a small bowl, combine the soy sauce, the butter, the hot sauce, the garlic, the Italian flat parsley, the curly parsley, the red chili pepper flakes, the remaining salt, and the remaining pepper.
- Remove the bone from the steak and then slice it against the grain with a sharp knife.
- Drizzle the herb sauce on top of the steak.
- Serve.
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