Elevate your steak night with this elegant yet approachable recipe for perfectly seared steak finished with rich herb compound butter and freshly cracked black pepper. The butter melts over the warm steak, infusing every bite with garlic, herbs, and a hint of citrus brightness.

🥩 Ingredients

For the Steak

• 1–2 thick-cut steaks (ribeye, New York strip, or filet mignon preferred)

• Kosher salt and freshly cracked black peppercorns

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 2 sprigs fresh thyme

• 1 sprig fresh rosemary

• 1 garlic clove, smashed (optional)

For the Herb Compound Butter

• ½ cup (1 stick) unsalted butter, room temperature

• 1 tsp fresh thyme, finely chopped

• 1 tsp fresh rosemary, finely chopped

• 1 small garlic clove, minced

• Zest of ½ lemon (optional, for added brightness)

• Pinch of salt and pepper

🔪 Instructions

1. Make the Herb Compound Butter

In a small bowl, combine the softened butter with thyme, rosemary, garlic, lemon zest (if using), salt, and pepper.
Mix thoroughly until evenly incorporated.
Spoon the mixture onto parchment or plastic wrap and roll into a log shape.
Refrigerate for at least 30 minutes, or until firm.
When ready to serve, slice into ¼-inch medallions.

2. Prepare the Steak

Let your steaks sit at room temperature for about 30 minutes before cooking.
Pat them dry with paper towels to ensure a good sear.
Generously season both sides with kosher salt and freshly cracked black pepper.

3. Sear the Steak

Heat a cast-iron skillet over high heat until it’s very hot.
Add olive oil, then place steaks in the pan.
Sear for 2–3 minutes per side, or until a deep brown crust forms.
In the final minute of cooking, add the butter, thyme, rosemary, and optional smashed garlic.
Tilt the pan and use a spoon to baste the steak with the melted herb butter.
Cook to your desired doneness (130°F / 54°C for medium-rare).
Transfer the steaks to a plate and let them rest for 5–10 minutes.

🍽 To Plate and Serve

Slice the steak against the grain and fan the slices out on a dark serving plate for dramatic presentation.
Top with a slice or two of the chilled herb compound butter, allowing it to slowly melt over the warm meat.
Garnish with a sprig of fresh thyme or rosemary.
Finish with an extra crack of black pepper for that final flourish.

💡 Pro Tips

• Use freshly cracked black peppercorns for best flavor and texture.

• For a steakhouse touch, pair with roasted vegetables or crispy fingerling potatoes.

• Store leftover compound butter in the fridge for up to 1 week or freeze for future use.

Would you like me to combine this with the potato recipe for a full meal plan?