Beef Steak – Juicy Garlic Butter Steak in a Cast Iron Pan (Restaurant Style at Home)

Nothing beats a perfectly cooked beef steak with garlic butter, seared in a hot cast-iron pan and finished with fresh herbs. This simple yet classic steak recipe focuses on technique—not complicated marinades—to deliver a juicy, flavour-packed steak with a golden crust and tender centre. If you want steakhouse results at home, this method never fails.

Steak cooking is a cornerstone of Western cuisine, celebrated for its simplicity and respect for quality ingredients. Using a well-marbled cut like rump steak, combined with high heat, butter basting, garlic, and fresh herbs, creates deep savoury flavour without overpowering the beef. Steak is naturally high in protein, iron, and B vitamins, making it both satisfying and nourishing. Choosing room-temperature meat, seasoning generously, and resting after cooking are the key steps that separate a good steak from a great one—and leftovers store well for salads or wraps the next day.

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Key Ingredients & Their Roles

• Beef rump steak → Rich beef flavour with good texture for pan-searing 
  
  
  
• Olive oil → Helps achieve a golden crust without burning
• Salt → Enhances natural beef flavour
• Freshly ground black pepper → Adds subtle heat and aroma
• Butter → Creates richness and glossy finish
• Garlic → Infuses savoury depth into the butter
• Rosemary → Earthy, aromatic notes
• Thyme → Light herbal balance to the butter baste

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Recipe Details

• Prep Time: 5 mins (+ 30 mins resting)
• Cook Time: 6–10 mins
• Total Time: ~45 mins
• Cuisine: Western
• Estimated Calories: ~620 per serving
• Serves: 2

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🔹 Ingredients

• 400 g (14 oz) beef rump steak
• Olive oil
• Salt
• Freshly ground black pepper
• 1 sprig rosemary
• 1 sprig thyme
• 4 garlic cloves, sliced
• 1½ Tbsp butter

To Serve (Optional)

• Sliced cucumber
• Tomato wedges

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🔹 Instructions

1. Bring steak to room temperature
   Remove steak from the fridge 30 minutes before cooking.
2. Season the steak
   Pat dry, season both sides generously with salt and pepper, then drizzle lightly with olive oil. 
   
   
   
3. Heat the pan
   Heat a cast-iron pan over high heat (220°C / 430°F) until very hot.
4. Start cooking
   Add olive oil and 1 Tbsp butter. Add rosemary and thyme.
5. Sear the steak
   Place steak in the pan and cook:
• Rare: 2 min per side
• Medium-rare: 3 min per side 
  
  
  
• Medium: 4 min per side
• Well-done: 5 min per side
6. Butter baste
   In the final 1 minute, add sliced garlic and remaining butter. Tilt the pan and spoon the garlic butter over the steak repeatedly.
7. Rest
   Remove steak and rest for 5 minutes to lock in juices.
8. Serve
   Slice and serve with fresh cucumber and tomato. 
   
   
   

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Tips & Ingredient Substitutions

• No cast iron? Use the heaviest pan you have
• Extra flavour: Finish with flaky sea salt
• Dairy-free: Use olive oil only, skip butter
• Time-saving: Season steak while pan preheats
• Plating upgrade: Add lemon zest or peppercorn sauce

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FAQ Section

Q1. Why rest the steak after cooking?
Resting allows juices to redistribute, keeping the steak moist.

Q2. Can I use another cut of beef?
Yes—sirloin, ribeye, or strip steak all work well.

Q3. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days.

Q4. Can I cook steak without butter?
Yes, but butter adds richness and flavour.

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Wrap-Up 

This garlic butter beef steak proves that mastering the basics delivers the best results—crispy crust, juicy centre, and bold flavour every time.

💬 How do you like your steak cooked—rare or medium?
👉 If you enjoy simple protein dishes, try my Teriyaki Chicken recipe on the blog.

📌 Full recipe at cookwithjuyea.blogspot.com

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