Learn how to broil steak in the oven for a perfectly crispy crust and juicy center. Topped with lemon herb butter, it’s a must-try recipe!
Let me tell you something—I didn’t grow up eating fancy steaks. My childhood “steak” experience? Probably a slightly overcooked piece of meat that my dad charred on the grill while yelling, “It’s supposed to look like that!” Fast forward to my adult years, and I decided it was time to figure out how to make steak actually taste amazing.
The thing is, I don’t have a grill. (I know, I know. It’s on the bucket list.) So, one evening, when I really wanted a steak but couldn’t be bothered to deal with a cast iron skillet, I thought, Why not broil it?
Y’all, it was a revelation. The broiler gave the steak this incredible crust, while the inside stayed juicy and tender. I topped it with this dreamy lemon herb butter, and suddenly, I was transported to a steakhouse—but in my pajamas. Now, broiled steak is my go-to for date nights, weeknight dinners, or anytime I want to feel fancy without leaving the house.
Why You’ll Love This Broiled Steak Recipe?
- No Grill Required: Whether you’re in a tiny apartment or just don’t feel like grilling in 40°F weather, this recipe has you covered.
- Quick and Easy: From start to finish, you’ll have steak on the table in 30 minutes. That’s faster than scrolling through Netflix trying to pick a show.
- Lemon Herb Butter: This stuff is life-changing. It melts into the steak, adding a bright, zesty flavor that’s completely irresistible.
- Perfectly Cooked: The broiler gives you that crispy, golden crust without overcooking the inside. It’s steakhouse quality—promise.
Ingredient Notes:
This recipe doesn’t mess around. Every ingredient pulls its weight:
- Steaks: Ribeye or strip steaks work beautifully. Go for at least 2 inches thick—it’s easier to cook evenly and gives you that gorgeous crust.
- Salt & Pepper: Don’t underestimate these. A good pinch of both brings out the steak’s natural flavor.
- Butter: It’s the base of the flavored butter. Room temperature is key so it mixes easily.
- Shallot & Garlic: These add a savory-sweet depth that takes the butter from good to amazing.
- Fresh Herbs: Thyme and parsley give the butter an herby punch. If you’re out of these, chives or dill are great alternatives.
- Lemon Zest & Juice: Bright, citrusy, and the secret to making the butter pop.
How To Make Broiled Steak?
Step 1. Prep the Steaks
Start by patting the steaks dry with paper towels. This step is so important—it helps create that crispy crust we all love. Season both sides generously with salt and pepper, then let the steaks sit at room temperature for about 30 minutes. Trust me, this little wait makes a big difference in how evenly they cook.
Step 2. Make the Flavored Butter
While the steaks are chilling, let’s talk butter. Melt a small amount of butter in a skillet and sauté the shallot and garlic until they’re soft and golden. Let it cool, then mix it into the remaining butter along with the lemon zest, juice, and herbs. Shape it into a log, wrap it up, and stick it in the fridge to firm up. Pro tip: Make extra. You’ll want this butter on everything.
Step 3. Preheat the Broiler
Set your oven to broil (around 500°F) and position the rack just below the broiling element. Line a baking sheet with foil, sprinkle a layer of salt across the bottom, and set a wire rack on top. The salt helps catch any drips and keeps the broiler from getting smoky.
Step 4. Broil the Steaks
Place the steaks on the wire rack and slide them under the broiler. Broil for 2-4 minutes per side, flipping halfway through. The exact time depends on the thickness of your steak and how you like it cooked:
Want To Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
- Medium-Rare: 125°F
- Medium: 130°F
- Well-Done: 140°F
Don’t have a thermometer? That’s okay! Medium-rare steaks should feel slightly springy to the touch, while well-done steaks are firmer.
Step 5. Rest and Serve
Once the steaks are cooked to your liking, let them rest for at least 10 minutes. (I know it’s hard, but it’s worth it!) Resting keeps the juices locked in, so every bite is tender and flavorful. Just before serving, top the steaks with a slice of that lemon herb butter. Watching it melt over the warm steak? Pure happiness.
Storage Options:
Leftovers? Lucky you! Store cooked steaks in an airtight container in the fridge for up to 3 days. To reheat, place them in a 300°F oven for 10 minutes or slice them thin and serve cold in a salad or sandwich. Avoid microwaving—it dries out the steak and nobody wants that.
Variations and Substitutions:
This recipe is super versatile, so feel free to get creative:
- Different Cuts: Filet mignon, sirloin, or even T-bone steaks work great. Just adjust the cooking time for thinner cuts.
- Butter Twists: Swap lemon for lime or orange zest, or add a pinch of smoked paprika for a smoky kick.
- Herb Swaps: No parsley? No problem. Basil, dill, or even rosemary will do the trick.
What to Serve with Broiled Steak?
A good steak deserves some great sides. Here are a few ideas:
- Veggies: Roasted asparagus, caramelized Brussels sprouts, or a simple salad with vinaigrette.
- Potatoes: Mashed, roasted, or fries (because steak and fries are a classic combo).
- Bread: A crusty baguette to soak up all that buttery goodness.
Frequently Asked Questions:
Can I use thinner steaks?
Yep! Just keep an eye on them and reduce the cooking time. Thinner steaks can go from perfect to overdone fast.
Why the salt on the baking sheet?
It catches drips and minimizes smoke, making cleanup a breeze. Plus, your kitchen won’t smell smoky.
Do I need a meat thermometer?
Not necessarily, but it’s super helpful. If you don’t have one, press the steak—medium-rare feels soft and springy, while well-done is firmer.
Broiled steak is the ultimate no-grill hack for steak lovers. It’s quick, easy, and feels just a little fancy—especially with that lemon herb butter. Try it out and let me know how it went! Did you make any fun changes or come up with a killer side pairing? I’d love to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Broiled Steak - How to Broil Steak in the Oven
Ingredients
For the Steak
- 4 steaks strip or ribeye, 1 ½–2 ½ inches thick
- Salt and ground black pepper to taste
- 2 –3 cups salt for lining the baking sheet
For the Lemon Herb Butter
- 1 stick 8 tablespoons butter, softened
- 1 small shallot minced
- 1 small garlic clove minced
- 1 teaspoon fresh thyme minced
- ½ tablespoon fresh parsley minced
- ½ –1 teaspoon lemon zest
- ½ tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
Prepare the Steaks
- Pat the steaks dry with paper towels on both sides to remove excess moisture. Season them generously with salt and ground black pepper, ensuring even coverage. Allow the steaks to rest at room temperature for approximately 30 minutes.
Prepare the Flavored Butter
- In a skillet, melt ½ tablespoon of the butter over medium heat. Sauté the minced shallot and garlic until tender and slightly golden, about 2–3 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the remaining butter with the sautéed shallot, garlic, lemon zest, lemon juice, thyme, and parsley. Season the mixture with salt and pepper to taste. Shape the butter into a log, wrap it in parchment paper or plastic wrap, and refrigerate until firm.
Preheat the Oven
- Set the oven to broil at 500°F. Adjust the oven rack to be positioned just below the broiling unit. Line a large, rimmed baking sheet with aluminum foil and spread 2–3 cups of salt evenly across the bottom. Place a wire rack on top of the salt layer to elevate the steaks.
Broil the Steaks
- Arrange the steaks on the wire rack, ensuring they do not touch the salt directly. Broil for 2–4 minutes on the first side, depending on the steak's thickness. Flip the steaks and broil for another 2–4 minutes. Repeat this process until the steaks reach your desired level of doneness. Use an instant-read thermometer for accuracy:
- Medium-Rare: 125°F
- Medium: 130°F
- Well-Done: 140°F
Rest and Finish
- Remove the steaks from the oven and let them rest for 10–15 minutes. Resting allows the juices to redistribute, ensuring tender and flavorful results. Before serving, top each steak with a slice of the prepared lemon herb butter, allowing it to melt over the warm steak.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!