By Madison Farmer
Take the beef steak out of the refrigerator and allow it to come to room temperature for about 20 minutes. This ensures even cooking.
Season both sides of the beef steak generously with salt and black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is shimmering, add the beef steak to the skillet. Sear each side for about 3-4 minutes depending on the thickness of the steak for medium-rare.
While the steak is cooking, slightly smash the garlic cloves with the side of a knife and chop the fresh parsley.
Reduce heat to medium. Add 2 tablespoons of butter to the skillet along with the smashed garlic cloves. Tilt the pan slightly and use a spoon to baste the steak with the butter and garlic mixture for 1-2 minutes.
Remove the steak from the skillet and let it rest on a cutting board for about 5 minutes. This will allow the juices to redistribute.
Slice the steak against the grain and serve on a plate. Sprinkle with chopped fresh parsley and pour over any remaining garlic butter from the pan.
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This Main Course Dinner Meat recipe is ready in 30 minutes and features beef steak, salt, black pepper and other delicious ingredients. Contains 600 calories total.
Take the beef steak out of the refrigerator and allow it to come to room temperature for about 20 minutes. This ensures even cooking.
Season both sides of the beef steak generously with salt and black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is shimmering, add the beef steak to the skillet. Sear each side for about 3-4 minutes depending on the thickness of the steak for medium-rare.
While the steak is cooking, slightly smash the garlic cloves with the side of a knife and chop the fresh parsley.
Reduce heat to medium. Add 2 tablespoons of butter to the skillet along with the smashed garlic cloves. Tilt the pan slightly and use a spoon to baste the steak with the butter and garlic mixture for 1-2 minutes.
Remove the steak from the skillet and let it rest on a cutting board for about 5 minutes. This will allow the juices to redistribute.
Slice the steak against the grain and serve on a plate. Sprinkle with chopped fresh parsley and pour over any remaining garlic butter from the pan.
Calories per Serving: 600
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