Let’s talk about the best herbs for steak and how to use them, so you can start making restaurant-quality steak in the comfort of your kitchen. There is nothing like cutting into a juicy, perfectly cooked steak. You just pictured it, didn’t you? And fresh herbs are a great way to enhance your favorite cut of steak.
What Herbs Go Well With Steak?
When using herbs for steak, the right combination makes all the difference. I’ve got the lowdown on the best herbs, both fresh and dried, to pair with juicy, flavorful steak.
1. Thyme
Thyme has a slightly earthy and lemony flavor that pairs well with juicy steak. Use fresh or dried thyme leaves to season a steak or include them in a compound butter. Include fresh leaves in marinades or sprinkle them over the top.
You can also baste or air fry steak fillets with fresh thyme sprigs and butter as we do to make our Air Fryer ribeye steak.
Use Thyme to Flavor Steak:
2. Rosemary
Fragrant rosemary goes hand in hand with savory steak recipes. Sprinkle chopped rosemary leaves over the steak before cooking, or use whole sprigs to infuse flavor while grilling, basting, or roasting.
Recipes for Steak Using Rosemary:
3. Oregano
Oregano provides steak with a robust and slightly peppery taste, making oregano a perfect addition to flavorful marinades or dry rubs.
Prepare a homemade marinade by combining fresh oregano leaves, minced garlic, lemon juice, olive oil, salt, and pepper. Allow the steak to marinate for at least 30 minutes to a few hours before cooking for maximum flavor. In addition, fresh or dried oregano is a fantastic addition to compound butter or dry rubs for steak.
Up Your Steak Game with Fresh Oregano:
4. Sage
Sage has an earthy flavor that pairs well with buttery, rich steak. Use the strongly flavored herb to make compound butter or rub fresh sage directly onto the meat before preparing it.
Use dried or finely chopped fresh sage leaves to make a dry rub with salt, pepper, garlic powder, paprika, and other seasonings. After cooking your steak, deglaze the pan with wine or beef broth. Add minced garlic, finely chopped fresh sage leaves, and butter to the pan. Stir and simmer until it reduces slightly, creating a flavorful sage-infused sauce to drizzle over the steak.
Sage Recipes for Steak:
5. Parsley
Reach for parsley when you want to add a touch of freshness and herbal goodness to your steak. Use fresh parsley as a garnish, in marinades, or as an ingredient in a sauce for steak. You can also add dried parsley to steak seasoning with other spices.
Recipes Using Parsley:
6. Chives
Chives have a mild onion-like flavor to provide a subtle kick. Use finely chopped chives as a finishing touch for steak, or add it to toppings like compound butter. Fresh chives are also a delicious addition to a cream sauce, pesto, and marinades for steak.
Recipes Using Chives for Steak:
7. Basil
Amp up the flavor of your steak with basil. You can chop the fresh leaves to garnish a juicy steak or add them to a marinade or herb-infused steak butter.
Use Basil to Flavor Steak:
8. Dill
When paired with steak, dill adds a refreshing and light balance. It tastes best with milder cuts of steak, such as tenderloin or ribeye. You can also add fresh or dried dill to sauce or compound butter.
Recipes Using Dill for Steak:
9. Cilantro
Cilantro offers a distinct flavor profile that is fresh, citrusy, and slightly peppery. Incorporate the freshly chopped cilantro into a steak marinade or sauce, or sprinkle the leaves over a steak fillet for a refreshing pop of color. Dried cilantro seeds, also called coriander, is an excellent addition to dry rubs for steak if you want to go that route.
How to Use Cilantro to Flavor Steak:
10. Mint
Mint is refreshingly cool with a hint of sweetness. Often not associated with steak, use mint to infuse marinades, sauces, or homemade steak rubs.
Finish Steak with Mint Recipes:
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How to Use Herbs for Steak?
Fresh or dried herbs bring much more to the table than simply being a garnish. Use them to draw out the natural flavor of steak and other beef recipes by preparing dry rubs, marinades, compound butter, and sauce with fresh or dried herbs.
Seasoning
When I am the one behind the apron, I love letting the natural flavor of a steak shine. So, my go-to seasonings are kosher salt and coarse ground black pepper. However, when it comes to seasoning steak, it depends on the cut of your steak and what kind of recipe you’re preparing. Popular seasonings for steak include garlic powder, onion powder, paprika, chili powder, and spice blends that feature herbs like Italian seasoning or herbs de Provence.
Marinades
One of the easiest ways to flavor a steak is through marination, and I can say from experience that incorporating herbs into your marinade is the way to go. Begin by selecting herbs like rosemary, thyme, oregano, parsley, or basil, either fresh or dried. Chop or crush them to release their aromatic oils.
Combine the herbs with other ingredients like oil, vinegar, citrus juice, soy sauce, and garlic; pour the marinade over the steak, ensuring it’s well-coated. Let the steak sit in the refrigerator for at least 30 minutes or overnight for the best result. The herbs will work magic, infusing the steak fillets with deep flavor.
Compound Butter
Mmmm, butter! Melting compound butter over the steak fillets after searing them in the pan or grill is one of my favorite ways to enhance their flavor. Prepare homemade herb butter by selecting rosemary, thyme, parsley, sage, dill, chives, or other herbs and finely chop them to release their flavor. Then, soften the butter at room temperature and mix it with the chopped herbs until they are well combined.
For even more flavor, include minced garlic, lemon juice, and other seasonings. Shape the butter into a log, refrigerate until firm, then slice into rounds. Once you have cooked your steak to perfection, place a pat of herb-infused compound butter on top, allowing it to melt and impart its herbaceous flavor.
Sauce
As much as I love food, I love sauce even more! And there is nothing this sauce girlie enjoys more than dipping flavorful steak into a delicious homemade sauce. Reach for classics like chimichurri or horseradish cream sauce sprinkled with parsley. Or consider preparing a creamy herb sauce béarnaise, a rich and tangy sauce made with egg yolks, butter, vinegar, and herbs such as tarragon, chervil, and parsley. The mushroom cream sauce is another tasty option.
Tips for Using Herbs with Steak
- Every herb has a unique flavor. When you use them in spice blends, sauces, and marinades, don’t be afraid to try different combinations and explore new flavors to serve with your steak.
- Remember that the intensity of some of the herbs’ flavors (especially rosemary and sage) varies. I recommend experimenting to find a balance that suits your taste preferences.
What to Pair with Steak?
Serve your steak with classic sides like mashed potatoes, sweet potatoes, roasted vegetables, or a simple salad. Grilled vegetables such as asparagus, zucchini, or bell peppers finish the meal, and don’t forget about savory sides like quinoa, orzo, or risotto allo zafferano.
Frequently Asked Questions
What herbs go with ribeye steak?
Herbs like rosemary, thyme, oregano, parsley, and garlic pair well with rich, beefy ribeye steak. Whether you use them individually or combined, incorporate them into a rub or marinade to add a depth of flavor.
What herbs go with sirloin steak?
Sirloin steak is one of those go-to cuts of beef that strikes a perfect balance between tenderness and flavor. Rosemary, thyme, and marjoram are flavorful additions that can complement the meat’s natural flavor.
How long do I cook my steak?
People have their individual preferences when it comes to steak. To determine the ideal level of doneness, insert a food thermometer into the thickest part of the steak to let you know when the steak has finished cooking.
• Rare: (120℉) – The outer part of the steak is brown, while the inside is red and juicy.
• Medium Rare: (130 ℉) – Often referred to as the best way to enjoy steak, a medium rare steak is pink with a warm red center.
• Medium: (135 ℉) – A medium steak cooks longer, resulting in a warm, pinkish center.
• Well Done: (155 ℉ and higher) – The center of the steak will have a uniform brown color and be firmer to the touch compared to rarer cooked steaks.
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