The simplest sauce in the book and maybe the best. Butter, garlic and fresh herbs warmed together and spooned over a steak the moment it comes off the heat.
Time 5 min · Makes enough for 2 to 4 steaks · Skill Easy
Ingredients
- 4 tbsp unsalted butter
- 4 garlic cloves, minced (or ½ head roasted garlic, mashed)
- 1 tbsp flat-leaf parsley, chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- A pinch of red pepper flakes
- Flaky salt and a squeeze of lemon
Method
- Melt the butter over low heat.
- Add the garlic and cook gently for 1 to 2 minutes until fragrant. Do not let it brown.
- Take the pan off the heat and stir in the herbs, red pepper flakes and lemon.
- Spoon over the steak as it rests and finish with flaky salt.
Best with
Ribeye, Tomahawk, New York Strip, Picanha and Denver Steak.
Ranch tip
For a cast-iron steak, add the butter, garlic and herbs to the pan for the last minute of cooking and baste continuously. Same sauce, built right on the steak.