Q: How long should I marinate the steak?

A: For the best results, marinate the steak for at least 2 to 4 hours, but overnight works even better if you have the time!

Q: I forgot the fresh herbs! Can I use dried herbs instead?

A: You can use dried herbs, but fresh thyme and rosemary really make a difference here, especially since they go into the pan during cooking. Try to include at least one fresh herb if possible. If not, use dried. Don’t skip either!

Q: Do I have to finish the steak in the oven?

A: Not always. Thicker cuts usually benefit from a quick oven finish, while thinner steaks may cook through fully on the stovetop.

Citrus Herbed Steak: The Only Steak Recipe You’ll Ever Need

Description

Rich, buttery, and layered with citrus and fresh herbs, my Citrus Herbed Steak: The Only Steak Recipe You’ll Ever Need is simple enough for a weeknight, yet impressive enough to serve guests. This dish proves you don’t need heavy sauces or complicated steps to get incredible results!

Ingredients

Scale

2 Steaks
2 Oranges
2 Lemons
2 Limes
2 Rosemary stems
4 Thyme stems
2 large garlic cloves
1 Tablespoon granulated garlic
1 Tablespoon salt
1/4 Teaspoon pepper
1 Tablespoon butter
1 Teaspoon olive oil

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Instructions

Slice oranges, lemons, and limes into wedges and rounds.
In a large glass dish, layer some of the citrus slices, then place the steaks on top. Grate 2 cloves of garlic and add them to the steaks along with the salt, granulated garlic, and black pepper.
Strip 1 tablespoon each of fresh thyme and rosemary from the stems, then finely chop the leaves and sprinkle them over the steaks. Lay the remaining stems on a cutting board and smash them gently with the bottom of a glass or measuring cup.
Place the bruised herbs on the steaks. Squeeze a few of the orange, lemon, and lime wedges on top, then add those wedges and the remaining citrus slices to the dish. Reserve an orange wedge for a final squeeze of juice at the end! With clean hands, massage the seasonings, herbs, and citrus juices into the meat.
Wash your hands!
Cover the dish and marinate the steaks for at least 2 to 4 hours. For the best results, marinate overnight. At least once while marinating, rub the seasonings and juices into the meat.
Before cooking, let the meat rest at room temperature for at least 1 hour.
Preheat the oven to 350°F.
Remove the steaks and herbs from the marinade, and dry both to remove excess moisture.
Place a large oven-safe skillet or cast-iron pan over medium heat and let it get very hot.
Add the olive oil and swirl to lightly coat the pan.
Add the steak and the herbs to the pan. For medium, sear each side for 3 to 4 minutes. For medium-well, sear each side for 4 to 5 minutes. For well-done, cook for 5 to 6 minutes per side.
The thickness of your steak affects cooking time. Use a meat thermometer for best results. For medium-rare, aim for 135°F; for medium, 145°F; and for medium-well, 155°F.
Once the steaks are seared, add the butter to the pan. Tilt the skillet slightly and spoon the melted butter over the steaks continuously for a minute per side, letting it coat the meat and herbs.
Transfer the skillet to the oven and cook for 4 to 5 minutes.
Once done, remove the pan from the oven and move the steaks to a plate. Cover loosely with parchment paper and let them rest for 5 to 10 minutes.
Finish with a light dusting of salt and an extra squeeze of orange.
Add a side of veggies or a salad and enjoy!