Herb Crusted Steak

Steak is such a luxury these days with the price of beef and meat (in general) going up. Which is why Matt and I only eat steak once every 2-4 weeks. We also only eat meat a few times a week. This is in part because meat is expensive. But also because it is healthier to have a more plant based diet. So when we do have eat, and more specifically steak; we want to make sure that it is full of flavour and cooked to perfection. There is nothing worse than spending money on an expensive steak and then not cooking it to your preference. So we have brought to you this super easy recipe for herb crusted steak.

This herb crusted steak is so easy to make and you pretty much can’t mess it up. If you aren’t a fan of herbs you can also follow our general guidelines to cook this steak without the herbs. But for us we like to jazz up our meat, instead of just having it as is. This keeps things interesting in the kitchen and makes it so that no meals are boring.

Steak Without a BBQ

I know its a very Canadian thing to BBQ throughout the winter. But for us, our BBQ is on its last legs so using it during the winter isn’t really an option. So we have been cooking all of our meat either in a pan on the stove top or in the oven. We have a couple grill pans that we use and they have changed our indoor grilling game. I highly recommend purchasing one if you aren’t a fan of grilling outside in the cold or if you don’t own a BBQ. You can cook all types of meat on a grill pan including chicken, pork chops and bacon. We use ours all the time whenever we cook meat or even for grilled veggies. Just be sure to use your hood vents when grilling indoors.

Herb Crusted Steak

Let’s talk a bit about this recipe. If you like rosemary or thyme you will love this recipe. Neither herb is overpowering but they definitely add in a lot of flavour. Steak on it’s own is great but if you want to add a little oomph to the meat then adding in herbs is a great way. This steak is juicy and herby when it is finished. Searing the steak in the pan and then finishing it in the oven allows you to have a more controlled cooking environment. If you just pan cook the steak, you run the risk of under or over cooking the steak.

It is also essential that you let the steak rest after it has been removed from the oven. In order to get the most out of the steak and have nice juicy pieces, you have to let it rest. You can either cover the resting steak with aluminum foil or uncovered. Matt prefers to leave it uncovered but I prefer to cover it. I am not as confident in cooking meat as Matt so it makes me feel better covering the meat while it rests to ensure that it is cooked to preference and it retains it’s moisture. I think this is truly preference.

Butter Basting

If you decide to not herb crust your steak then you can butter bast it at the end. Most people will do this in their frying pan. But if you have never done this before or aren’t comfortable doing this, then you can also just add a small cube of butter at the very end and spread it onto your steak. This adds flavour and is also super indulgent.

This herb crusted steak is juicy, tender and full of flavour. The rosemary and thyme add earthy notes without being overpowering. If you’re looking to make your loved one a really good meal for a celebration or occasion this steak is sure to be a hit. If you’re looking for more meat based meals check out our, Butterfly Chicken, Gluten Free Homemade Meatballs, Oven Baked Chicken Wings and Steak Fajitas with Sauteed Bell Peppers.

Print Recipe

Herb Crusted Steak

Herb Crusted Steak that is tender and juicy with subtle notes of rosemary and thyme that is not overpowering but adds lots of flavour.

Prep Time

10 minutes

Cook Time

10 minutes

Passive Time

10 minutes

Servings

servings

Ingredients

• 2 Striploin Steaks 1 inch thick
• 1 1/2 tbsps Fresh Rosemary finely chopped
• 1 tbsp Fresh Thyme finely chopped
• 1 tbsp oil
• Salt to taste
• Pepper to taste

Prep Time 10 minutes Cook Time 10 minutes Passive Time 10 minutes Servings servings Ingredients 2 Striploin Steaks 1 inch thick 1 1/2 tbsps Fresh Rosemary finely chopped 1 tbsp Fresh Thyme finely chopped 1 tbsp oil Salt to taste Pepper to taste

Instructions

1. Preheat oven to 425°F. Take a medium to large baking sheet and line it with parchment paper. Set aside. Finely chop fresh rosemary and fresh thyme. Pat steak dry.
2. Then press, finely chopped rosemary and thyme into both sides of each steak. Let sit for 5 minutes.
3. Place a large pan over high heat. Once pan is hot, place 1 tbsp of oil in it. Using a fork or tongs place both steaks into pan and cook for 3 minutes. Flip steaks and cook for an additional 2 minutes. Transfer steaks to prepared baking sheet.
4. Place baking sheet into the oven for 5 minutes. Once done, remove baking sheet from oven, cover the steaks in aluminum foil and let rest for 5-10 minutes.
5. Serve once rested and enjoy!

Recipe Notes

This recipe will cook your steak to medium to medium rare. If you prefer a rarer steak, reduce the amount of cooking time in the oven. If you prefer a more well done steak, increase the cooking time in the oven.

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