Mouthwatering Beef with Buttery Herb Glaze Recipe

If you’re looking for a dish that’s rich, flavorful, and incredibly satisfying, this Mouthwatering Beef with Buttery Herb Glaze is just what you need! Juicy, perfectly seared beef is coated in a luxurious butter and herb glaze that enhances its natural flavors while adding a velvety finish. It’s a simple yet elegant dish that’s perfect for a cozy family dinner or even a special occasion.

The best part? This recipe is quick and easy to make, requiring only a handful of ingredients and minimal effort. Whether you serve it with mashed potatoes, roasted veggies, or a crisp salad, this beef dish will have everyone asking for seconds!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, making it perfect for weeknights.
• Rich & Flavorful: The buttery herb glaze enhances the beef’s natural juiciness.
• Versatile: Works well with different cuts of beef and side dishes.
• Family-Friendly: Even picky eaters will love the savory, melt-in-your-mouth flavor.

Ingredients

To make this delicious beef dish, you’ll need:

For the Beef:

• 1 ½ lbs beef steak (ribeye, sirloin, or filet mignon work best)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the Buttery Herb Glaze:

• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice (optional, for brightness)

Optional Add-Ons/Substitutes:

• Swap fresh herbs for dried if needed (use ½ teaspoon dried per 1 teaspoon fresh).
• Use ghee instead of butter for a richer, nuttier flavor.
• Add red pepper flakes for a little heat.

How to Make Mouthwatering Beef with Buttery Herb Glaze

1. Prepare the Beef:
   • Pat the beef dry with paper towels to ensure a great sear.
   • Season both sides with salt, black pepper, and garlic powder.
2. Sear the Beef:
   • Heat a cast-iron skillet or heavy pan over medium-high heat.
   • Add olive oil and sear the beef for about 3-4 minutes per side (for medium-rare) or longer depending on your preferred doneness.
   • Remove the beef from the pan and let it rest while you make the glaze.
3. Make the Buttery Herb Glaze:
   • In the same pan, reduce the heat to low and add the butter.
   • Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.
   • Add rosemary, thyme, and parsley, stirring well.
   • Mix in Worcestershire sauce and lemon juice (if using), and let everything meld for 1-2 minutes.
4. Glaze the Beef:
   • Place the beef back into the pan and spoon the buttery herb glaze over it.
   • Cook for an additional minute while basting the beef with the glaze.
5. Serve & Enjoy:
   • Slice the beef and drizzle extra glaze on top.
   • Serve hot with your favorite sides.

Pro Tips

• Let the beef rest: Allowing the meat to rest for 5 minutes after cooking helps retain its juices.
• Use a meat thermometer: Medium-rare is about 130-135°F, medium is 140-145°F.
• Baste frequently: Spoon the butter glaze over the beef continuously for the best flavor.

How to Serve

• Classic: Serve with mashed potatoes and roasted asparagus.
• Low-Carb: Pair with a crisp Caesar salad or sautéed greens.
• Gourmet: Serve over a bed of creamy polenta with a side of garlic mushrooms.

Nutritional Information (Per Serving)

• Calories: ~450
• Protein: 35g
• Carbs: 3g
• Fat: 32g
• Fiber: 0g

Storage and Reheating Tips

• Storing Leftovers: Store in an airtight container in the fridge for up to 3 days.
• Reheating: Gently warm in a skillet over low heat with a little butter to keep it juicy.
• Freezing: Wrap tightly and freeze for up to 2 months; thaw overnight before reheating.

Conclusion

This Mouthwatering Beef with Buttery Herb Glaze is the perfect balance of juicy, tender beef and a rich, flavorful glaze. It’s simple yet elegant, making it an excellent choice for any occasion. Give it a try, and let me know how much you love it!

FAQ Section

Can I use a different cut of beef?
Yes! Ribeye, sirloin, filet mignon, or even flank steak work well. Just adjust the cooking time based on thickness.

Can I use dried herbs instead of fresh?
Absolutely! Just use half the amount of dried herbs since they’re more concentrated.

Can I make this dish ahead of time?
Yes! You can cook the beef and store it in the fridge. Reheat gently and brush with extra butter glaze before serving.