Garlic Herb Butter Steak in Oven – Impress your family with this beautiful cut of meat for the Holiday table! A thick-cut tomahawk rib-eye deserves a little extra attention in the kitchen. With its generous marbling and impressive bone-in cut, it’s perfect for roasting until the outside is beautifully browned and the center stays tender and juicy. The real finishing touch is the garlic herb butter sauce: melted butter, fresh garlic, two kinds of parsley, soy sauce, and a splash of Sriracha for a savory, slightly spicy kick. Spoon it over the sliced steak just before serving, and let the rich, buttery flavors do the rest. Enjoy! ❤️
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Ingredients list for the Garlic Herb Butter Steak in Oven
For the steak
- 1 large, thick-cut bone-in rib-eye steak or tomahawk steak (3 lb / approximately 1.36 kg)
- 2 onions, halved horizontally
- 4 garlic cloves, lightly smashed, skins left on
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly cracked black pepper
- 1 crumbled beef bouillon cube (optional)
For the garlic herb butter sauce
- 1/3 cup low-sodium soy sauce
- 1/2 cup melted unsalted butter (or olive oil)
- 1 tablespoon Sriracha or your favorite hot sauce
- 1 tablespoon minced garlic
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped curly parsley
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon red chili pepper flakes (optional)
Tips for Cooking a Thick Rib-Eye Steak in the Oven
- Choose a thick, well-marbled steak. A bone-in rib-eye or tomahawk steak works especially well for this recipe because the marbling contributes plenty of flavor.
- Use a broiler-safe pan. Avoid glass baking dishes and pans that aren’t rated for high broiler temperatures.
- Watch the steak during broiling. The goal is to brown the surface, not cook the steak all the way through under direct heat.
- Switch to Bake for the final cooking stage. Moving the steak away from the broiler allows the center to cook more evenly without burning the crust.
- Check the temperature, not just the clock. A thick tomahawk steak can take considerably longer than a thinner rib-eye. Use a thermometer inserted away from the bone.
- Season the sauce carefully. Soy sauce already provides saltiness, so taste the garlic herb butter before adding anything else.
- Make the sauce while the steak rests. This keeps the herbs fresh and the butter warm without overcooking the garlic.
- Slice against the grain. After resting, slice the steak and spoon the sauce over it just before serving.
Can I sear the steak on the grill?
Yes, sure. If you want to use your grill, sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You’ll know the steak is ready to flip when it releases easily from the grill. Then, arrange on the baking pan and transfer to the preheated oven.
Can I sear the steak on the stovetop?
Again, yes. Heat a cast-iron skillet or griddle with a little oil and sear the steak for 4 minutes or more on each side, depending on the thickness. Then arrange on the baking pan and transfer to the preheated oven.
What to serve with the oven-roasted steak
Serve the roasted steak with a side of green beans, mashed potatoes, sautéed baby potatoes, roasted potatoes and carrots, and why not a pan of mixed mushrooms, such as shiitake, portobello, and cremini mushrooms?
Directions
1. Prepare the steak. Pat the rib-eye steak dry with paper towels. Season both sides with kosher salt, freshly cracked black pepper, and the optional crumbled beef bouillon cube. Keep the steak refrigerated until you’re ready to prepare it.
2. Preheat the oven. Position an oven rack approximately 6 inches below the broiler element and preheat the broiler to 500°F (260°C), if your oven allows temperature adjustment in broil mode.
3. Prepare the roasting pan. Arrange the onion halves and smashed garlic cloves in a sturdy, broiler-safe roasting pan. Place the steak on top of the onions, using them as a natural roasting rack.
4. Broil the first side. Place the pan under the broiler and cook for approximately 5–7 minutes, watching closely, until the surface develops a browned crust.
5. Turn the steak. Carefully flip the steak using sturdy tongs and broil the other side for approximately 5 minutes, until nicely browned. Adjust the distance from the broiler if the surface begins to char.
6. Finish in the oven. Switch the oven from Broil to Bake and reduce the temperature to 400°F (200°C). Carefully reposition the oven rack to the center of the oven before continuing. Roast the steak until it reaches your desired internal temperature, checking frequently with an instant-read thermometer inserted into the thickest part without touching bone. The original recipe suggests another 10–12 minutes, but a thick tomahawk steak may need longer.
7. Rest the steak. Transfer the steak to a cutting board and loosely tent with foil. Let it rest for approximately 10 minutes before slicing.
8. Prepare the garlic herb butter sauce. While the steak rests, combine the melted butter, low-sodium soy sauce, Sriracha, minced garlic, both kinds of parsley, black pepper, and optional red pepper flakes. Whisk until combined. Taste before adding any additional seasoning.
9. Slice and serve. Remove the bone if desired, then slice the steak against the grain. Arrange on a serving platter and spoon the garlic herb butter sauce over the slices. Serve immediately. Enjoy! ❤️
Popular combinations from real meal plans.What readers planned alongside this recipe
More festive holiday recipes you might like
- Puff Pastry Wrapped Pork Tenderloin
- Roasted Bacon Chicken Stuffed With Dried Tomatoes And Cheese
- Roasted Turkey Breast With Garlic Herb Butter
- Garlic Butter Herb Roast Beef
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
OMG, this was SOOOOO good!!! It took WAAAAAY too long to cook. After an hour I realized I should have moved the rack down after the broiler sessions. We ended up scoring the meat and lowered the rack and it finally cooked. The sauce was amazing! Would totally make this again!
I got several cuts of steak from my dad and have been looking for some new ways to prepare them. This was so delicious and flavorful! Will definitely make again 😊
I don’t even like steak because I’ve never been able to cook exactly like I like it but this was perfect! Definitely will be cooking this again and again! 😋 thank you!
