Garlic Butter Herb Round Steak: Steakhouse Quality in 15 Minutes
A lean Round Steak is tenderized, seared hot, and finished by basting in a rich, sizzling mixture of garlic, butter, fresh rosemary, and thyme for a steakhouse-quality meal in minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 Servings 1x
Ingredients
Scale
- 1.5 lbs Round Steak (1-inch thickness)
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 Tbsp Olive Oil or high-heat oil
- 4 Tbsp Unsalted Butter
- 4 cloves Garlic, smashed or quartered
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
Instructions
- Tenderize: Pound steak to 3/4 inch thickness. Pat dry and season well with salt and pepper. Let rest at room temperature for 30 minutes.
- Sear: Heat olive oil in a cast iron skillet over medium-high heat until hot. Sear steak for 2-3 minutes per side until a crust forms.
- Baste: Reduce heat to medium-low. Add butter, garlic, rosemary, and thyme. Tilt the pan and continuously spoon the melted butter mixture over the steak for 1-2 minutes until desired doneness.
- Rest & Serve: Immediately remove steak to a cutting board and let rest for 5-10 minutes. Slice thinly against the grain and drizzle with the pan butter.
Notes
- Resting: Resting the steak is non-negotiable for tenderness.
- Garlic: Do not finely mince the garlic, as it will burn. Use whole or large smashed cloves.
- Doneness: Aim for 130°F for medium-rare, removing the steak from the pan 5°F before the target temperature