The best herbs for steak and achieving steakhouse-worthy flavors are right at your fingertip! Juicy butter herb steak that’s perfectly cooked, and quite impressive. We’ve compiled a list of our top herbs to include when cooking your next steak dish.
The creative experience that comes with cooking with herbs is wonderful. Apart from the wonderful flavors enjoyed when you cook with herbs, you also get to enjoy the same food or dish in numerous ways, all thanks to the flavors provided by the herbs.
With beef or steak, herbs are almost compulsory. In conjunction with spices, they allow you to enjoy strong and savory flavors with the steak.
We’ve compiled a list of the best herbs to use when cooking your favorite steak meat. These herbs are chosen by multitudes because of their strong and aromatic flavors.
While there is no definitive list of best steak herbs, these herbs have stood out, so much so that experts have chosen them as the best herbs for steak.
These herbs have also been confirmed to have a lot of health benefits.
From basil to oregano, our top herbs for steak are as follows:
Basil
The basil leaf has a deep and powerful flavor that combines well with the strong flavors of beef and beef dishes.
Basil leaves can be used in two ways when it comes to beef. You can either cook them into the recipe or add the leaves at the end of the cooking process.
While both of these methods work, the second method works best as it brightens the dish and allows for the introduction of a new version of the flavor.
You can also chop basil leaves and rub them into the steak before grilling.
It is important to state that basil leaves do not dry well. When dried, it turns black and tasteless.
This is why it is important to use basil leaves when they are fresh for your steak. If however, there is a need to store the leaves, blend them with just enough quantity of oil to make it slurry.
You can then place the mixture into ice cube trays to freeze.
After the mixture becomes iced, pop the ice cubes and store them in a freezer bag. To use the preserved basil, put the ice cube into your sauce or gravy towards the end of the cooking process. You are to add enough heat until it melts.
Rosemary
If you are looking for a greasy or heavy herb for your steak, and you need a piney flavor to complement it, think rosemary. Rosemary is the go-to herb for providing the complimentary piney flavor that a heavily flavored steak requires.
When it comes to one of the best herbs for steak, rosemary is a member of the mint herbs family and has the health benefit of intriguing digestion.
The herb also works well with tough cuts and roasts that you will be cooked for long periods. You can rub the herb into your steak before grilling.
Rosemary holds up its flavor even under long cooking hours, so you can use the herb for cooking beef dishes.
If you want to get the best from the rosemary herb, it is best to grow it indoors and use, rather than get it from the store.
Most of the ones sold at the store are old and have lost their flavor. Fresh indoor rosemary also tastes better than the ones at the store. You can easily grow the herb at home, all it needs is a good source of light.
Rosemary works well both dried and fresh. So you can store excess rosemary by drying it and keeping it in a glass jar for easy access.
Sage
The only time a lot of people remember to use sage for their steak or beef dishes is during the holidays.
While this is good, the effect of overlooking the herb is that they miss out on a very impressive flavor that the herb offers.
Sage comes with flavors that can easily match up to the stronger flavors of a beef dish or steak. The herb adds a warm taste as well as a fragrant aroma to the beef.
Another advantage of the herb is that it is easy to grow indoors. As long as you order adequate lighting, the herb will grow and thrive.
As with rosemary, sage is perfect whether it is dried or fresh. Therefore, you can use either version of sage in your dish.
Thyme
This is arguably the most common type of herb used in bed dishes and steaks. It is commonly used either fresh or dried and it adds some deep flavors to your steak that you can only get from herbs.
While there are many variants of the herbs, lemon thyme is one of the best, due to its zesty flavor.
Thyme like most herbs will also grow and thrive in an indoor garden. It requires sunlight, and many chefs grow their thyme on a sunny window sill.
Parsley
This is one of the herbs whose use has grown over the years. From a simple garnish herb, parsley has gone on to become one of the best herbs to use for steaks.
The problem with its use is that a lot of people don’t understand how to maintain its flavor when they use it. The best way to use the herb is by using it fresh and at the end of the cooking process.
This herb is usually mistaken for cilantro. The difference between the two is that parsley is thinner and has a darker shade than cilantro. It is also important to know that the stem of the herb has more flavor than its leaves.
This herb is best used with winter beef dishes such as classic beef stroganoff and the likes. Now, unlike other herbs discussed earlier, it is rare to see parsley being grown indoors.
While there is nothing wrong with growing the herb indoors, it takes a long time to mature, and this means the grower would have to spend a lot of time with the growing plant. As long as you can handle that, you can grow your parsley in an indoor garden.
Oregano
If you are looking for a balance between spicy and sweet, oregano is your best bet. It gives a strong and earthly flavor that may taste a bit bitter.
It also adds a savory and minty flavor to beef dishes. However, oregano loses its flavor when exposed to heat for long periods. Thus, it is best used on the steak as a garnish or crust on a steak.
Mixing Herbs With Butter
Mixing herbs with butter is not just for glistening texture.
Chefs often spoon butter and herbs over their steak to add richness to the steak, it also helps the flavor to distribute evenly throughout the crevice of the steak, and it is the ultimate final touch when cooking steak.
Normally this process is done near the end of the steak cooking time. This is because it will lessen the changes of burning the butter before the steak is fully cooked.
What herbs and spices go on steak?
Herbs works well with most spices; especially when creating your own spices blend such as this Homemade Jamaican Jerk Seasoning base.
Hers also woks well other spices such as brown sugar, peppers, paprika, sea salt, garlic, onions.
Mixing herbs for streak is also great to add depth of flavor.
Is thyme or rosemary better for steak?
This will depend on the flavor you are aiming for. Thyme has a less pungent flavor then rosemary. Thyme smells great when it is cooking, while developing flavors into the dish.
Thyme has a sweeter flavor, whereas rosemary is more robust.
Although both herbs are commonly known, thyme is used most often due to its subtleness.
How Long Do I Cook My Steak?
Cooking steak is a state of art. From preparing your herbs for steak to cooking your steaks perfectly, here are some suggested cooking times and temperatures to keep in mind.
115-120 Degrees Fahrenheit – This temperature will leave your steak very rare. It will only be seared on the outside and very red on the inside. To achieve this cooking method, the steak is often cooked in about 2 minutes per side. Please be mindful that this can be dangerous to your health.
125-130 Degrees Fahrenheit – This cooking temperature will leave your steak rare. This is usually about 75 percent red. The cooking time for this cooking method is about 2 ½ minutes per side.
130-140 Degrees Fahrenheit – This cooking temperature will leave your steak medium rare. The steak will be cooked with about 50% red on the inside. Perfectly seared on the outside and takes about 3 to 4 minutes per side to cook.
140-155 Degrees Fahrenheit – This temperature setting will allow the meat to be cooked at a medium. This is where the steak is still pinkish on the inside but not red. It takes about 4 minutes per side to achieve this cooking method.
150-155 Degrees Fahrenheit – This temperature is known as medium-well. It takes about 5 minutes per side depending on the thickness of your steak. Perfectly seared on the outside.
Has a slight pink on the inside but still “brown”. This is a common doneness when it comes to enjoying steak; especially when paired with your favorite herbs for steak from the above list.
155-160+ Degrees Fahrenheit – Well Done! When it comes to cooking steak, this is my preferred doneness.
The meat is completely seared all-around. It is firm. Fully brown. And takes about 6 minutes or more to cook depending on the thickness of the steak.
How To Choose The Best Steak?
Look for steaks with plenty of marbling.
The thicker the steak, the more option you have to prepare it to your desired consistency.
It is best to go with Grass-fed cows which are typically have a leaner meat due to their healthy diet.
When purchasing your steak, look for those with even color. The steak should not be “wet” but look moist.
The meat should also be cold when touched as well as firm.
What to pair with your steak?
Once you have chosen your favorite herbs for steak and have cooked your steak to your desired doneness. Here are a few options to serve with your steak.
Steak Recipes To Try
Your favorite herbs for steak don’t just end with grilling steaks. Listed below are more steak recipes you’ll love.
Steak Au Poivre With Cream Sauce
Chicken Fried Steak With Gravy
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Tara says
Bookmarking this for later because this is such a helpful post! Love the addition of mixing these herbs with butter, too. Thanks!
Mirlene says
Thank you Tara!
Sara Welch says
Wow! Such a great blend of flavors and excellent tips to achieve the perfect steak dinner! Delicious!
Mirlene says
Thank you, Sara
Kathleen says
I do appreciate this list and information on fresh herbs to use when cooking steak. Will keep this information as a reference for the future.
Gwynn says
Thank you for so much wonderful information about herbs and cooking steak!
Mirlene says
Than you, Gwynn
Ieva says
Very interesting… I always limit my herbs to thyme and rosemary when it comes to steak, but so interested to learn how other herbs can add different flavours. Very informative!