Garlic Parmesan Butter Steak with Lemon
Two juicy, seared steaks basted in garlic-parmesan butter with fresh rosemary and bright lemon. Total time under 15 minutes—restaurant-level but weeknight easy.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 pieces (6–8 oz each) beef ribeye or ny strip steaks
- 3 tbsp butter
- 4 cloves, minced garlic cloves
- ¼ cup parmesan cheese, freshly grated
- 3 sprigs fresh rosemary sprigs
- 1 whole, cut into wedges lemon
Instructions
- 1
Pat steaks dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat a 12-inch cast iron skillet over medium-high until smoking, about 2 minutes.
- 3
Sear steaks 90 seconds per side without moving. They should have a golden crust; don't flip more than once.
- 4
Add butter, garlic, rosemary, and parmesan to the pan. Tilt the skillet and baste the steaks with the foamy mixture for 2 minutes.
- 5
Transfer steaks to a plate. Squeeze a lemon wedge over the top and serve immediately with remaining wedges.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- tongs or metal spatula
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