Let me tell you something—there’s steak, and then there’s Steak with Cilantro-Lime Butter. It’s like the difference between a flickering candle and a full-blown fireworks show. One bite of this, and you’ll wonder why you ever settled for plain ol’ beef. The buttery richness, the bright pop of lime, the fresh kick of cilantro—it all comes together in a way that makes your taste buds throw a party.
This isn’t just dinner. It’s an experience. Whether you’re firing up the grill for a summer cookout or searing it up in a cast-iron skillet on a Tuesday night, this dish delivers. And the best part? It’s stupidly easy. No fancy techniques, no hours of marinating—just good meat, bold flavors, and a little bit of kitchen magic.
Craving a delicious Steak with Cilantro-Lime Butter? You've come to the right spot! From Steak favorites to amazing Burgers recipes, there's something here for everyone.
Why This Recipe Works
- Flavor fireworks: The tangy, herby butter cuts through the steak’s richness like a knife through warm butter (pun intended).
- No-fuss prep: Season, sear, slather. That’s it.
- Works anywhere: Grill, stovetop, broiler—this steak doesn’t care where it cooks, as long as it gets that killer crust.
Essential Ingredients & Tools
Ingredients for the Steak
- 2 ribeye or New York strip steaks (8–10 oz each) – Go for the good stuff. Marbling = flavor. (Sirloin works for leaner options.)
- 1 tbsp kosher salt – Not table salt. Kosher. Trust me.
- 1 tsp black pepper – Freshly ground, because pre-ground is basically dust.
- 1 tbsp olive oil – Or avocado oil if you’re feeling fancy.
Ingredients for the Cilantro-Lime Butter (aka Liquid Gold)
- ½ cup unsalted butter, softened – Salted works, but ease up on the extra salt.
- ¼ cup fresh cilantro, chopped – No, dried won’t cut it. (Parsley can substitute.)
- 1 tbsp lime zest – That’s where the real citrus punch lives. (Lemon zest works in a pinch.)
- 1 tbsp lime juice – Freshly squeezed, not from a plastic lime.
- 1 small garlic clove, minced – Because garlic makes everything better. (¼ tsp garlic powder if fresh isn’t available.)
- ½ tsp red pepper flakes (optional) – For those who like a little danger.
Tools You’ll Need
- Cast-iron skillet or grill – For that crust you could write poetry about. (A heavy stainless steel pan works too.)
- Meat thermometer – Because guessing leads to sadness.
- Mixing bowl – For whipping up that glorious butter.
- Sharp knife – Dull knives are a crime against steak.
Serves: 2 | Prep: 15 min | Cook: 10 min | Total: 25 min
How to Make This Steak Your New Obsession
Step 1: Make the Butter (a.k.a. Flavor Bomb Assembly)
Grab a bowl and mash together the ½ cup softened butter, ¼ cup chopped cilantro, 1 tbsp lime zest, 1 tbsp lime juice, 1 minced garlic clove, and ½ tsp red pepper flakes. Mix it like you mean it. Then, roll it into a log using plastic wrap (twist the ends like a Tootsie Roll) and pop it in the fridge for 10 minutes.
Pro move: If your butter’s too hard, let it sit on the counter for 15–20 minutes. Microwaving is a gamble—you might end up with a melted mess.
Step 2: Prep the Steak (Dry = Crispy)
Pat those 2 steaks dry with paper towels. I mean really dry. Moisture is the enemy of a good sear. Season generously with 1 tbsp kosher salt and 1 tsp black pepper, then let them hang out at room temp for 20–30 minutes. This isn’t just a suggestion—it’s the difference between a steak that cooks evenly and one that’s still cold in the middle.
Step 3: Sear Like a Pro
Heat your skillet until it’s screaming hot. Add the 1 tbsp olive oil, then lay the steaks down away from you (unless you enjoy oil tattoos). Let them cook undisturbed for 3–4 minutes per side for medium-rare. Thicker steaks? Give ‘em a little extra love.
Bonus move: Tilt the pan and spoon the hot butter over the steak in the last minute. It’s called basting, and it’s how you turn good steak into great steak.
Step 4: Rest, Slice, and Devour
Take the steak off the heat and let it rest for 5 minutes. I know, waiting is hard. But slicing too soon means all those juicy flavors end up on your plate instead of in your mouth.
When it’s time, slice against the grain (look for those muscle fibers and cut perpendicular). Top each piece with a slab of that chilled cilantro-lime butter and watch it melt into glorious, drippy deliciousness.
Pro Technique
Reverse Sear for Thick Bois
Got a steak that’s 1.5 inches or thicker? Reverse sear it. Start in a 275°F oven until the inside hits 110°F, then finish in a scorching-hot skillet. Result? Perfect pink from edge to edge with a crust that’ll make you weep.
Butter Basting with Aromatics
After flipping, toss a tablespoon of butter, some smashed garlic, and a sprig of thyme into the pan. Spoon that golden, garlicky goodness over the steak until the butter turns nutty-brown. Just don’t let it burn—bitter butter is a tragedy.
Chef’s Wisdom
Resting Isn’t Optional
Cut into your steak too soon, and all the juices run out. Wait 5 minutes, and they redistribute, leaving you with meat that’s juicy in every bite.
Slice Against the Grain
It’s the difference between tender and chewy. Look at the muscle fibers and cut across them, not with them.
Butter Temperature Matters
Too cold? It won’t blend. Too soft? It’ll separate. You want it just soft enough to leave a fingerprint when you press it.
Perfect Pairings
Complementary Dishes
- Grilled Asparagus: The charred, earthy notes contrast the butter’s brightness. Toss with olive oil and a squeeze of lime before grilling.
- Garlic Mashed Potatoes: Creamy potatoes absorb the herb butter beautifully. Fold in a spoonful of the cilantro-lime butter for extra flavor.
Drinks
- Malbec: This bold red’s dark fruit flavors complement the steak’s richness. Chill slightly (55°F) to balance the fat.
- Sauvignon Blanc: A citrus-forward white mirrors the lime in the butter, cleansing the palate between bites.
Something Sweet
- Mango Sorbet: The tropical sweetness contrasts the savory steak. Garnish with lime zest for harmony.
- Dark Chocolate Truffles: A bite of 70% cocoa chocolate ends the meal with bitter-sweet balance.
Storage & Freshness Guide
If by some miracle you have leftovers, store them in an airtight container with a damp paper towel to keep them from drying out. Reheat gently in a 250°F oven—microwaving is a one-way ticket to Rubber Steak Town.
Ingredient Variations and Their Impact
Not feeling cilantro? Swap in parsley and tarragon. Want more heat? Add chipotle powder. Prefer lemon? Go for it. This recipe is a canvas—paint it how you like.
Chef’s Wisdom
This isn’t just a recipe. It’s a game-changer. Once you try steak with cilantro-lime butter, there’s no going back. So fire up that skillet, whip up that butter, and get ready for the best damn steak of your life.
Now go cook. And don’t forget to savor every bite.
The Juicy, Zesty Steak That’ll Make You Forget Every Other Bite
Upgrade your steak game with this easy Steak with Cilantro-Lime Butter recipe—juicy, flavorful, and ready in 25 minutes. Try it tonight!
Ingredients
For the Steak
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2 ribeye or New York strip steaks (8–10 oz)
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1 tbsp kosher salt
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1 tsp black pepper
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1 tbsp olive oil
For the Cilantro-Lime Butter
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½ cup unsalted butter (softened)
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¼ cup fresh cilantro (finely chopped)
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1 tbsp lime zest
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1 tbsp lime juice
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1 small garlic clove (minced)
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½ tsp red pepper flakes (optional)
Instructions
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In a bowl, combine softened butter, cilantro, lime zest, lime juice, garlic, and red pepper flakes. Mix until fully incorporated. Shape into a log using plastic wrap and chill for 10 minutes.01
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Pat steaks dry with paper towels. Season with salt and pepper and let sit at room temperature for 20–30 minutes.02
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Heat oil in a cast-iron skillet over high heat until shimmering. Sear steaks for 3–4 minutes per side for medium-rare.03
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Transfer steaks to a plate and let rest for 5 minutes. Slice against the grain and top with chilled cilantro-lime butter.04
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