There’s something magical about the way a perfectly seared steak and a bright, garlicky aioli come together. It’s like they were made for each other—the rich, juicy beef meeting the zesty, creamy sauce in a harmony of flavors that’s downright irresistible. Whether you’re cooking for a date night, a casual weeknight dinner, or just treating yourself, this steak with lemon-garlic aioli is the kind of dish that feels special without being fussy.
Love Steak with Lemon-Garlic Aioli? So do we! If you're into Steak or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why This Recipe Works
- That golden crust: A hot skillet and a dry steak are the secrets to that deep, caramelized sear. Moisture is the enemy here—patting the steak dry ensures maximum browning (the Maillard reaction, which creates complex, savory flavors).
- The aioli’s punch: Fresh garlic and lemon cut through the richness of the steak, balancing every bite. The mustard isn’t just for tang—it emulsifies the sauce, keeping it smooth and creamy.
- Effortless elegance: It looks and tastes like something from a steakhouse, but it’s simple enough for any home cook. The key is letting the steak rest after cooking, which locks in the juices.
- Flexibility: Swap the cut, tweak the aioli—this recipe adapts to what you love. Prefer a leaner steak? Use sirloin. Want extra tang? Add more lemon juice.
Essential Ingredients & Tools
For the Steak:
- 2 ribeye or sirloin steaks (8–10 oz each): Ribeye brings that beautiful marbling for juiciness, while sirloin keeps it lean but still flavorful. Filet mignon works for a tender, buttery texture.
- 1 tbsp kosher salt: Unlike table salt, its coarse grains adhere better and enhance the beef’s natural flavor.
- 1 tsp black pepper: Freshly cracked is ideal for the best aroma.
- 2 tbsp olive oil: A high smoke point is key for searing. Avocado oil is a great alternative.
For the Aioli:
- ½ cup mayonnaise: The creamy base that holds everything together. Greek yogurt can substitute for a tangier, lighter version.
- 2 cloves garlic, minced: Fresh is non-negotiable—pre-minced lacks depth. For a milder flavor, roast the garlic first.
- 1 tbsp lemon zest: Brightens the sauce without overpowering. Lime zest works in a pinch.
- 2 tbsp lemon juice: Balances richness. White wine vinegar can substitute if needed.
- ½ tsp Dijon mustard: Adds subtle tang and helps emulsify the sauce.
- ¼ tsp salt: Balances the acidity.
Tools You’ll Need
- Cast-iron skillet: Retains heat for an even sear. A heavy stainless-steel pan works too.
- Meat thermometer: Ensures perfect doneness (130°F for medium-rare). No thermometer? Use the finger test: the steak should feel like the base of your thumb when you touch your thumb and middle finger together.
- Whisk or fork: For blending the aioli smoothly.
- Tongs: Avoid piercing the steak with a fork, which lets juices escape.
How to Make Steak with Lemon-Garlic Aioli
- Whip up the aioli first—just whisk together the ½ cup mayonnaise, 2 cloves minced garlic, 1 tbsp lemon zest, 2 tbsp lemon juice, ½ tsp Dijon mustard, and ¼ tsp salt until smooth. The mustard binds the ingredients, creating a creamy emulsion. Let it chill while you cook the steak so the flavors meld and the garlic mellows slightly.
- Prep the steak right: Pat it thoroughly dry with paper towels. Moisture is the enemy of a good sear—it steams the meat instead of browning it. Season generously with 1 tbsp kosher salt and 1 tsp black pepper, then let it sit for 10–15 minutes at room temperature. This takes the chill off, promoting even cooking.
- Sear like a pro: Heat your skillet over high heat until smoking hot—about 2–3 minutes. Add the 2 tbsp olive oil and swirl to coat. Carefully lay the steaks in the pan, leaving space between them to avoid steaming. Resist the urge to move them! Let them cook undisturbed for 3–4 minutes to develop a deep brown crust. Flip once using tongs and cook for another 3–4 minutes for medium-rare (130°F). For thicker cuts, reduce the heat slightly after searing to prevent burning.
- Rest before slicing: Transfer the steaks to a warm plate and let them rest for 5 minutes. This allows the juices to redistribute—cutting too soon releases moisture, leaving the meat dry. Tent loosely with foil if resting longer.
- Serve with flair: Slice against the grain (this shortens muscle fibers for tenderness) and drizzle with the chilled aioli. For extra flair, serve the aioli on the side for dipping. Garnish with flaky sea salt or fresh herbs like chives.
Chef’s Wisdom
- Dry-sear trick: For an even better crust, salt the steak 1 hour ahead and refrigerate uncovered. This draws out surface moisture, which then evaporates, leaving the steak ultra-dry for optimal browning.
- Butter baste: In the last minute of cooking, add 1 tbsp butter, 2 smashed garlic cloves, and a sprig of rosemary or thyme to the skillet. Tilt the pan and spoon the foaming butter over the steak repeatedly. This infuses the meat with rich, herbal notes while enhancing juiciness.
Choosing Your Cut
- Ribeye: The gold standard for marbling and flavor.
- Sirloin: Leaner but still beefy and budget-friendly.
- Filet mignon: Tender and mild, perfect for special occasions.
Always look for steaks at least 1 inch thick—thin cuts overcook before developing a proper crust.
Storage & Freshness Guide
- Steak: Keep it in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth to prevent drying out. Avoid microwaving—it toughens the meat.
- Aioli: Store in a glass jar with a tight lid for up to 5 days. If separation occurs, stir vigorously before use. Discard if it develops an off smell or color.
Perfect Pairings
Complementary Dishes
- Garlic Mashed Potatoes: The creamy texture contrasts beautifully with the steak’s crust, while garlic echoes the aioli’s flavor.
- Roasted Asparagus: A little char and lemon zest mirror the sauce’s brightness. For a heartier side, try Creamy Polenta.
Drinks
- Cabernet Sauvignon: The tannins cut through the steak’s richness.
- Chardonnay: A buttery white wine complements the aioli’s creaminess. For something unexpected, try a hoppy IPA—the bitterness balances the dish.
Something Sweet
- Dark Chocolate Mousse: The bitterness balances the meal’s richness.
- Lemon Sorbet: A refreshing palate cleanser with citrusy notes that tie back to the aioli.
Steak with Lemon-Garlic Aioli: A Dish That Makes Every Bite Sing
Juicy steak meets zesty Lemon-Garlic Aioli in this easy, restaurant-worthy recipe. Perfect for date night or a weeknight treat—try it tonight!
Ingredients
For the Steak
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2 ribeye or sirloin steaks (8–10 oz)
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1 tbsp kosher salt
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1 tsp black pepper
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2 tbsp olive oil
For the Aioli
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½ cup mayonnaise
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2 cloves garlic (minced)
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1 tbsp lemon zest
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2 tbsp lemon juice
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½ tsp Dijon mustard
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¼ tsp salt
Instructions
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In a small bowl, whisk together ½ cup mayonnaise, 2 cloves minced garlic, 1 tbsp lemon zest, 2 tbsp lemon juice, ½ tsp Dijon mustard, and ¼ tsp salt until smooth. Refrigerate.01
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Pat steaks dry and season with 1 tbsp kosher salt and 1 tsp black pepper. Let sit at room temperature for 10–15 minutes.02
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Heat a skillet over high heat until smoking. Add 2 tbsp olive oil and sear steaks for 3–4 minutes per side for medium-rare.03
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Rest steaks for 5 minutes before slicing. Serve with aioli.04
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