Seared Strip Steak with Herb Butter

Seared Strip Steak with Herb Butter
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



A seared steak needs little more than a simple compound butter with herbs and garlic to make a flavorful meal.


  • 4 Tbsp. butter, softened
  • 1 tsp. parsley, finely chopped
  • ½ tsp. thyme, finely chopped
  • ½ tsp. rosemary, finely chopped
  • ¼ tsp. garlic, minced
  • 1 Tbsp. canola oil
  • 2 (8-10-oz. ea.) strip steaks
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper


  1. In a small bowl combine butter, herbs and garlic. Transfer mixture to a piece of plastic wrap, form and roll the butter into a 2-3” log. Refrigerate until ready to use.
  2. Heat a heavy bottom skillet over medium-high heat; add oil. Season steaks with salt and pepper. When oil is shimmering and hot, add steaks to the pan. Cook 3-4 minutes until a golden crust is formed; flip and cook another 3-4 minutes until internal temperature reaches 145°F or desired doneness.
  3. Remove steak to a plate; cover with foil and allow to rest 5 minutes. Serve topped with slices of the herb butter.
  4. Refrigerate leftovers.


Try changing the flavor of the butter for more variety – gorgonzola, caramelized shallots or horseradish would all be great with steak. Butters can also be used to flavor chicken, fish, pasta, bread and more.

Thicker steaks might get too browned on the outside before cooking to desired internal temperature. Transfer to a 350°F oven after the desired amount of browning to finish the cooking process.

Activate to launch comment card