Recipe Background
You know... you could always put on your Sunday best and go to a "fancy-smancy" restaurant for that thin and chewy, never right, oh, so, not-juicy steak experience that you know will leave you having the blues. Or you could just turn it up a notch and try this handpicked, roasted-to-perfection Oven-Roasted Butter Steak exquisiteness that will give you everything you're craving! This steak is oozing with all the perfectly sophisticated, savory seasoned flavors that your little carnivorous heart desires, minus the heavy price tag, valet tip, and disappointment. So, trade your suit for an apron and get cookin' this impeccable, high-end Oven-Roasted Butter Steak creation. Crank up the ambiance and prepare to be dazzled by your very own 5-star dining experience! Bon appetit!
You know... you could always put on your Sunday best and go to a "fancy-smancy" restaurant for that thin and chewy, never right, oh, so, not-juicy steak experience that you know will leave you having the blues. Or you could just turn it up a notch and try this handpicked, roasted-to-perfection Oven-Roasted Butter Steak exquisiteness that will give you everything you're craving! This steak is oozing with all the perfectly sophisticated, savory seasoned flavors that your little carnivorous heart desires, minus the heavy price tag, valet tip, and disappointment. So, trade your suit for an apron and get cookin' this impeccable, high-end Oven-Roasted Butter Steak creation. Crank up the ambiance and prepare to be dazzled by your very own 5-star dining experience! Bon appetit!
Ingredients
- 1 (3-ounce) rib-eye steak
- 1 1/2 teaspoons kosher salt divided
- 2 teaspoons freshly cracked black pepper divided
- 1 beef bouillon cube crumbled
- 4 cloves garlic smashed, with peel on
- 2 onions halved horizontally
- 1/3 cup low-sodium soy sauce
- 1/2 cup butter melted
- 1 tablespoon hot sauce
- 1 tablespoon garlic minced
- 1 tablespoon Italian flat-leaf parsley chopped
- 1 tablespoon curly parsley chopped
- 1/2 teaspoon red chili pepper flakes
Directions
- Transfer the steak from the refrigerator and let it come to room temperature, about 1-2 hours.
- Preheat the broiler.
- Pat the steak dry with paper towels.
- Season the steak generously on both sides with 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and the beef bouillon cube crumbles.
- Place the garlic and the onion in the bottom of a baking pan and arrange the steak on top.
- Broil the steak on the top rack of the oven for 5 minutes.
- Carefully flip the steak over and broil for 5 minutes.
- Switch the oven from broil to bake at 400 degrees F.
- Bake the steak until its internal temperature reads at least 135 degrees F for medium-rare, about 10-12 minutes
- Transfer the steak from the oven, tent with aluminum foil, and allow the steak to rest for 10 minutes.
- In a small bowl, combine the soy sauce, the butter, the hot sauce, the garlic, the Italian flat parsley, the curly parsley, the red chili pepper flakes, the remaining salt, and the remaining pepper.
- Remove the bone from the steak and then slice it against the grain with a sharp knife.
- Drizzle the herb sauce on top of the steak.
- Serve.
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