How to Cook Steak?
How to Cook STEAK?! 🥩 is a easy American recipe that serves 2. 520 calories per serving. Recipe by SeanDoesMagic on YouTube.
Prep: 5 min | Cook: 15 min | Total: 35 min
Cost: $10.15 total, $5.08 per serving
Ingredients
- 12 oz Steak (ribeye or sirloin) (Trimmed, patted dry, brought to room temperature)
- 2 tbsp Mixed Fresh Herbs (parsley, thyme, rosemary) (Finely chopped, roughly equal parts)
- 1 tbsp Lemon Juice (Freshly squeezed)
- 1 tsp Salt (Kosher or sea salt)
- 0.5 tsp Black Pepper (Freshly ground)
- 2 tbsp Unsalted Butter (Cut into small pieces)
Instructions
Prep Herbs and Lemon
On a cutting board, finely chop the mixed fresh herbs and squeeze the lemon juice into a small bowl.
Time: PT5M
Heat Skillet
Place the skillet over medium‑high heat and let it become hot, about 2 minutes.
Time: PT2M
Sear Steak Unseasoned
Lay the steak in the hot skillet without any seasoning. Let it sear undisturbed for about 2 minutes.
Time: PT2M
Add Flavorings
Immediately drizzle the lemon juice over the steak, sprinkle the salt and black pepper, scatter the chopped herbs, and add the butter pieces. Allow the butter to melt and baste the steak.
Time: PT1M
Finish Cooking
Flip the steak and cook the other side for 4‑5 minutes for medium‑rare (adjust time for desired doneness). Continue basting with the herb‑butter mixture.
Time: PT8M
Rest and Slice on Herb Board
Transfer the steak to the cutting board, let it rest for 2 minutes, then slice against the grain directly on the herb‑seasoned board so the juices soak into the herbs.
Time: PT2M
Nutrition Facts
- Calories
- 520
- Protein
- 35g
- Carbohydrates
- 2g
- Fat
- 35g
- Fiber
- 0g
Dietary info: Gluten-Free, High-Protein
Allergens: Dairy (butter)
Ingredient Substitutions
- Instead of Steak (ribeye or sirloin): Sirloin steak, New York strip
- Instead of Mixed Fresh Herbs (parsley, thyme, rosemary): Dried mixed herbs (use 1 tsp total), Fresh basil and oregano
- Instead of Lemon Juice: Lemon zest plus a splash of water
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Unsalted Butter: Ghee, Clarified butter
Equipment Needed
- Skillet (cast iron or stainless steel)
- Cutting Board
- Chef's Knife
- Tongs
- Small Bowl (optional)
- Spoon (optional)
- Plate for resting steak (optional)
Critical Steps — Do Not Skip
- Do not season the steak before placing it in the pan.
- Add lemon juice, salt, pepper, herbs, and butter after the steak is already searing.
- Slice the steak on the herb‑seasoned board to let the juices absorb the aromatics.
Chef Tips from the Video
- Let the steak sit at room temperature for 20‑30 minutes before cooking for even doneness.
- Pat the steak dry with paper towels to achieve a better sear.
- Use a cast‑iron skillet for superior heat retention and flavor.
- Continuously baste the steak with the melted herb butter for maximum juiciness.
Troubleshooting
Steak sticks to the pan.
Make sure the skillet is fully pre‑heated and the steak surface is dry before adding; use enough butter to create a non‑stick layer.
Steak is overcooked.
Reduce cooking time and use a meat thermometer; remember the steak will continue to cook slightly while resting.
Herb‑butter mixture burns.
Add the butter after the steak has started cooking and lower the heat if the butter begins to brown too quickly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop the herbs and squeeze lemon juice up to 2 hours ahead; keep refrigerated.
- Measure salt and pepper in advance for a quick seasoning step.
Frequently Asked Questions
What is the cultural significance and history of herb butter steak in American cuisine?
Herb butter steak reflects classic American steakhouse traditions where a simple cut of beef is elevated with a quick herb‑butter finish. The technique of basting with butter and herbs dates back to early 20th‑century steakhouses that used pantry staples to add richness without complex sauces.
How is herb butter steak traditionally served in the United States?
In the United States, herb butter steak is often served hot, sliced on a cutting board, with the butter‑herb sauce poured over the meat. It is commonly accompanied by simple sides such as roasted potatoes, steamed vegetables, or a fresh salad.
What occasions or celebrations is herb butter steak commonly associated with in American culture?
Herb butter steak is a popular choice for weekend family dinners, holiday gatherings, and celebratory meals like birthdays or anniversaries because it feels special yet requires minimal effort.
What regional variations of herb‑buttered steak exist within American cuisine?
In the Southwest, chefs may add cilantro and lime instead of parsley and lemon. In the Pacific Northwest, smoked sea salt and fresh dill are common. The core technique—searing and basting with herb butter—remains the same.
What authentic traditional ingredients are used for herb butter steak versus acceptable substitutes?
Traditional ingredients include a quality cut of beef, fresh mixed herbs (parsley, thyme, rosemary), lemon juice, kosher salt, black pepper, and unsalted butter. Acceptable substitutes are other fresh herbs, lime juice, or ghee in place of butter.
What are the most common mistakes to avoid when making herb butter steak?
Common mistakes include seasoning the steak before it hits the pan, using a cold pan which causes sticking, overcooking the meat, and adding butter too early causing it to burn. Follow the steps exactly to achieve a perfect crust and flavorful sauce.
Why does this herb butter steak recipe add salt, pepper, lemon, and herbs after the steak is already in the pan?
Adding the seasonings after the steak begins to sear prevents the salt from drawing out moisture too early, which would inhibit a good crust. The lemon and herbs then infuse the butter, creating a quick sauce that the meat can absorb while it finishes cooking.
Can I make herb butter steak ahead of time and how should I store it?
Yes, you can prep the herb mixture and lemon juice up to 2 hours ahead and keep them refrigerated. Cooked steak should be stored in an airtight container in the refrigerator and reheated gently; it’s best enjoyed fresh for optimal texture.
What texture and appearance should I look for when the herb butter steak is done?
The steak should have a deep, caramelized crust, a glossy butter‑herb glaze, and an interior that is pink for medium‑rare (130°F/54°C). The sliced meat should be tender and the herb board should show a light coating of the sauce.
What does the YouTube channel SeanDoesMagic specialize in?
The YouTube channel SeanDoesMagic specializes in quick, approachable home‑cooking tutorials that blend classic techniques with simple, everyday ingredients, often focusing on comfort foods and one‑pan meals.
How does the YouTube channel SeanDoesMagic's approach to American steak cooking differ from other cooking channels?
SeanDoesMagic emphasizes minimal seasoning steps and the use of fresh herbs and citrus to create a fast, flavorful sauce directly in the pan, whereas many other channels rely on longer marinating or complex sauces.
Last updated: September 6, 2026
