Garlic Broiler Steak
Elevate your steak night with this irresistible Garlic Broiler Steak, a quick and flavorful dinner option that's ready in just 22 minutes! Featuring tender, juicy boneless ribeye steaks infused with a rich garlic and olive oil rub, this recipe delivers bold flavors with minimal effort. Broiled to perfection for a beautifully caramelized crust, each steak is finished with a drizzle of buttery goodness and an optional hint of zesty lemon juice. Ideal for weeknight indulgence or special occasions, this steak pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a vibrant salad. Perfectly cooked every time, this garlic-packed delight is destined to become your go-to for an easy yet gourmet dining experience.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Boneless ribeye steak
- 4 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 teaspoon Lemon juice (optional)
Instructions
Take the ribeye steaks out of the refrigerator at least 30 minutes before cooking to allow them to reach room temperature. This ensures even cooking.
Preheat the broiler on high heat and adjust the oven rack to about 4-6 inches from the heat source.
Mince the garlic cloves and combine them with olive oil in a small bowl.
Pat the steaks dry with paper towels to ensure a good sear. Rub the garlic olive oil mixture evenly over both sides of the steaks.
Season both sides of the steaks generously with salt and black pepper.
Line a broiler-safe pan or cast-iron skillet with foil for easy cleanup. Place the steaks on the pan.
Broil the steaks for about 4-6 minutes on the first side, depending on your preferred level of doneness.
Carefully flip the steaks and broil for another 4-6 minutes on the second side. Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.
While the steaks are broiling, melt the butter in a small microwave-safe dish or saucepan. Combine it with the optional lemon juice for a tangy finish.
Remove the steaks from the oven and let them rest for 5-7 minutes to retain juices.
Drizzle the melted butter over the steaks, then garnish with chopped fresh parsley if desired.
Serve hot with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp salad.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1739 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
