This lime and garlic herb steak is super delicious and is one of the easiest weeknight dinners in my house. It can be used in tacos, paired with your favorite carbs like this spinach arugula alfredo. It also sounds much fancier than it really is, trust me. Making good steak at home isn’t too hard; I would say fried chicken is much harder.
Good cuts of steak for this recipe include round steak, sirloin or ribeye. They tend to be thicker so this makes it harder to over-cook on the stove. Avoid flatter cuts of steak like hangar, skirt or flank steak, which tend to be better for sandwiches, wraps or stir-fry. You can check out this article from Delish on the different types of steak and how they differ.
One of the best pans to cook steak in is a cast-iron skillet, which is currently my most prized possession in the kitchen at the moment. It has a sturdy base, which allows even cooking every single time. You will need butter, lots of fresh herbs, and garlic cloves. These give the steak depth and richness. For juicy steak, cook it on medium heat not high heat, and baste it the whole time. Basting just means splashing the meat with the drippings around the meat as it cooks. I like my steak medium well-done so it doesn’t take more than 10 minutes on the stove. Let your garlic herb steak rest for about 5 minutes to lock in all the juices.
Ingredients
0.3kg/0.6 lbs round steak
1 lime, squeezed
1 teaspoon table salt
1 teaspoon garlic powder
1/4 cup unsalted butter
3-4 garlic cloves, peeled
Handful of fresh rosemary sprigs
Handful of fresh oregano or basil sprigs
Instructions
- Season the steak with the lime juice, salt, garlic and black pepper. Let it sit for at least 15 minutes.
- Melt the butter in a heated skillet on medium-high heat and add the cloves and the fresh herb sprigs.
- Sear the steak in this butter for 4 minutes on each side, basting constantly with the sauce around it (medium cooked).
- Let it rest for about 5 minutes before cutting into it.