How to Make a Tender Juicy Steak Recipe

A cast iron skillet with two cooked steaks and garlic cloves sits on a countertop, surrounded by garlic, rosemary, a yellow rose, and a purple cloth—an inviting scene that hints at how to make a tender juicy steak with simple elegance.

How to Make a Tender Juicy Steak Recipe

Learn How to Make a Tender, Juicy Steak packed with flavor using a meat injector and a rich garlic herb butter sauce. Whether you’re grilling, pan-searing, or cooking indoors, this easy steak recipe guarantees a moist, tender steak every time. Perfect for date night, family dinners, or special occasions, this method shows you exactly how to cook a steak so it’s juicy and tender, just like a steakhouse!

Course Dinner

Cuisine American

Keyword dinner recipe, Easy Recipe, fried steak recipe, grilled steak recipe, herb butter, meat injector, meat recipe, steak recipe

Prep Time 30

Cook Time 10

Butter infusion 10

Total Time 50

Servings Servings

Calories 407kcal

Author Janine

Equipment

Meat Injector
Cheesecloth (or fine strainer)

Ingredients

Herb Sachet

3 Tbsp Herbs de Provence (or Italian herbs) Any blend of French or American herbs will do (sage, basil, oregano, marjoram, etc.)
8x8 Inch Cheesecloth If you don't have cheesecloth use a fine strainer after simmering herbs in butter.
Baker's Twine Used to tie off the herb sachet

Butter Infusion

1/2 Cup Butter
6-8 Cloves Garlic (smashed)
Herb Sachet (per above)

Steak

2 Filet Mignon Steaks (or similar) Sized to fit in the skillet without crowding.
1-2 tsp Kosher salt Steak requires generous amounts of salt; sprinkle on each side of the meat while cooking.
1/2 - 1 tsp Freshly ground pepper Pepper to taste.

Instructions

Allow steaks to reach room temperature while you prepare other ingredients.

Make the Herb Sachet

Cut a piece of cheesecloth to roughly 8×8 inches, and pour the herbs into the center. Lift the four corners of the cloth together forming a pouch with the herbs balled into the middle. Twist the top of the cloth a few times and cinch it tight with baker’s twine; a simple square knot will do. Snip off excess cheesecloth above your knot.
If you don’t have any cheesecloth, you can add loose herbs into the garlic-butter mixture and strain them off once the infusion is ready.

Make & Inject the Butter Infusion

In a small saucepan, melt the unsalted butter over low heat. Add whole (slightly smashed) garlic cloves and your herb sachet.
Simmer everything gently for several minutes so the herbs release flavor and the garlic infuses the butter without burning. Avoid minced garlic or rough-ground herbs, as they’ll clog the syringe.
Let the mixture cool down slightly until it’s warm but not hot. You want it cool enough to handle safely but not so cool that the butter begins to solidify.
Use a large syringe tip with a single hole at the end. Avoid the injector needle that has holes along the sides—it tends to squirt the butter out in unpredictable directions and makes it harder to control.
Draw the warm butter mixture into the injector.
Place your steak on a baking tray with raised edges—this can get messy! Even when we do our best to infuse carefully, there’s the occasional butter geyser. An apron is required equipment.
Insert the needle deep into the steak, and gently press the plunger as you withdraw the infuser to release the garlic herb butter. Injection holes should cover the surface of the steak when you’re done — about a half inch between perforations, all of them oozing butter.

Cook the Steak

Once the steak is infused, season the outside with salt and pepper.
Heat a cast-iron skillet over medium-high heat. When it’s hot, add the herb-butter drippings from the baking tray where you infused the steak. Drop the meat into the skillet and season with kosher salt and pepper.
Sear the steak for 3 to 4 minutes per side, depending on thickness and cook preference. You want a deep, golden crust on the outside.
After cooking, let the steak rest for 5 to 10 minutes to lock in the juices. Slice and serve with any extra garlic herb butter drizzled on top—if you have any left, don’t let it go to waste!

Nutrition