Steak mit Kräuterbutter (Pan-Seared Steak with Herb Butter)
Why this recipe works
- Simple, focused flavour: Parsley, chives, garlic and lemon zest lift the richness of the ribeye without masking the taste of the beef.
- Better sear: Drying the steak well and using a hot pan helps the surface brown quickly, giving contrast to the juicy centre.
- Fast dinner format: The herb butter comes together while the pan heats, keeping the whole dish practical for a quick steak dinner.
Get the most out of this recipe
Texture tips
- Build a deeper crust: Pat the steak very dry before seasoning and leave it undisturbed in the pan until a deep brown surface has formed.
- Rest before finishing: Let the steak rest briefly on a board before adding the butter so the juices settle and the butter melts more slowly over the meat.
Ingredient notes
- Choose a well-marbled ribeye: Ribeye works well here because its fat stays juicy during high-heat searing and pairs naturally with the herb butter.
- Use fresh herbs: Fresh parsley and chives give the butter a cleaner, brighter flavour than dried herbs, which can taste muted in a quick compound butter.
- Finish with lemon to taste: A final squeeze of lemon cuts through the richness of the beef and butter; add it lightly so it brightens rather than dominates.
Common mistakes
- Pan not hot enough: If the oil is not shimmering before the steak goes in, the surface is more likely to steam than sear.
- Cooking past your preferred doneness: Ribeye can move quickly from medium-rare to medium in a hot pan, so check early and account for the short rest after cooking.
- Butter too firm to mix: Softened butter blends more evenly with the herbs, garlic and lemon zest; if it is firm, press it with a fork until pliable.
Serving ideas
- Serve with potatoes: Boiled potatoes, chips or a crisp potato salad all work well with the melting herb butter.
- Add something fresh: A green salad or simply cooked vegetables help balance the richness of the steak.
Equipment you'll need
Ingredients
Instructions
- In a bowl, mash the butter with the parsley and chives. Finely grate in the garlic and lemon zest, then season with a pinch of the fine sea salt and a little black pepper.
- Pat the steaks dry, then season both sides with the remaining fine sea salt and black pepper. Heat the sunflower oil in a frying pan over medium-high heat until shimmering.
- Sear the steaks for 2 to 4 minutes per side, depending on thickness and how you like them, until well browned. Use tongs to briefly sear the fat edge, then transfer to a board to rest for 5 minutes.
- Top each steak with a generous spoonful of the herb butter so it melts over the hot meat. Finish with a squeeze of lemon juice to taste and serve straight away.
Recipe notes
Tips
- For the best crust, make sure the steaks are very dry before they hit the pan and do not move them until a deep brown sear has formed.
- If the butter is not softened, cut it into small pieces and press it with a fork for a minute or two until pliable before mixing in the herbs.
- For extra control, rest the steaks until the surface looks slightly glossy and the juices settle, then add the butter right before serving so it melts slowly.
Substitutions
- Replace Sunflower oil with Olive oil for a slightly fruitier finish.
- Replace Fresh chives with Fresh parsley for an all-parsley herb butter.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the steak gently in a 160°C (320°F) oven until just warmed through, and add a fresh spoonful of herb butter at the end to keep it glossy.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Milk
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