This lemon pepper steak is tender and juicy thanks to a homemade lemon butter sauce drizzle. The steaks are seasoned with a zesty marinade and dry rub for finger-licking good flavor.
Steak with lemon? Don't mind if I do! Most people love to season their steak with just salt and pepper. I prefer a little flare. My blend of lemon pepper, smoked paprika, and a homemade sauce is out of this world!
Table of Contents
What Type of Steak to Use
This recipe will work with any cut of steak. I prefer to use NY strip steaks or ribeyes. You can use sirloin, filet mignon, etc.
Room Temperature Steak
You should never sear cold meat or seafood straight from the fridge. Allow the steak to come to room temperature (about 30 minutes) prior to cooking. This will allow the steak to cook at an even and consistent temperature. If you add it to a hot pan while cold, the muscle fibers will tense up and result in tough steak.
Lemon Butter Sauce
The homemade lemon butter sauce is what takes the steak to the next level. You can dip the cooked steak in the sauce while serving, or drizzle the steak in the sauce.
How to Zest a Lemon
I use this lemon zester from Amazon. You can also use a box/cheese grater. If using the zester hold it one hand and the lemon in the other. Graze the lemon over it, away from you and back and forth. You can read more about How to Zest a Lemon here.
Pan Seared Steak
Cast iron and stainless steel pans work best for searing because they are made to withstand high heat temperatures and produce a crust/outer layer on food. A non-stick pan isn't made for high-heat cooking. In fact, higher temperatures will likely damage and ruin the nonstick coating of your pan. I don't recommend using a nonstick pan.
Sear the steak on both sides for 3-4 minutes on medium-high heat. Be sure to sear both edges of each steak as well.
Grilled Steak
Grill the steak for 3-4 minutes on each side on 500 degrees.
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Air Fryer Steak
Air fry the steaks on 370 degrees for 7-10 minutes.
How Long to Cook/Steak Cooking Chart
Overall, cook time will vary based on the size of your steaks and your preferred doneness.
According to the USDA, you should cook all raw beef to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. 145 degrees is longer than some people like to cook their steaks. Use your judgment.
You will need to use a meat thermometer and cook to 125° F for rare, 135° F for medium-rare, 145° F for medium, 155° F for medium-well, and 160° F for well done.
Allow the Steak to Rest
For safety and quality, allow the meat to rest for at least 3 minutes before slicing or consuming. If you slice into the steak too soon, that will cause the inside moisture within the steak to spill out onto the plate, leaving a drier, less flavorful steak.
Pair With These Recipes
Roasted Ranch Potatoes
Ranch Mashed Potatoes
Mashed Sweet Potatoes
Grilled Asparagus in Foil
Air Fryer Green Beans
Tender Juicy Oxtail recipe
Air Fryer Garlic Bread
Steakhouse Creamed Spinach
Check out our list of The Best Side Dishes for Steak Slow Cooker Crockpot Oxtails, and Smothered Steak.
More Lemon Pepper Recipes
Lemon Pepper Chicken Wings
Hot Lemon Pepper Wings
Lemon Pepper Fish
Lemon Pepper Shrimp
Lemon Pepper Steak
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Ingredients
- 2 steaks NY Strip, Ribeye, Sirloin, etc (8-10oz each)
- 1 teaspoon olive oil Needed for seared steak.
- 2 teaspoons lemon pepper seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
Lemon Butter Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice For me this was the juice from 1 small lemon.
- 1 ½-2 teaspoons lemon zest Use 2 teaspoons for bold lemon flavor. This was 1 small lemon.
Instructions
Lemon Butter Sauce
- Add the butter, lemon juice, and lemon zest to a saucepan on medium-high heat. Stir and cook until the lemon zest has dissolved.
Seared Steak
- Allow the steak to come to room temperature prior to cooking (about 30 minutes).
- Pat the steak dry and season both sides with lemon pepper seasoning, garlic powder, smoked paprika, salt, and pepper to taste.
- Heat a skillet or grill pan on medium-high heat with olive oil.
- When hot, add the steaks to the pan. Sear both sides of the steak for 3-4 minutes. Ensure the edges are seared. Cook time will vary depending on your desired doneness. Use a meat thermometer and cook to 125° F for rare, 135° F for medium-rare, 145° F for medium, 155° F for medium-well, and 160° F for well done.
- Drizzle the steak in the lemon butter sauce. Allow the steak to rest for at least 3 minutes before slicing or consuming.
Grilled Steak
- Allow the steak to come to room temperature prior to cooking (about 30 minutes).
- Preheat grill to 500 degrees.
- Pat the steak dry and season both sides with lemon pepper seasoning, garlic powder, smoked paprika, salt, and pepper to taste.
- When the grill is hot, add the steaks to the grill. Grill on both sides for 3-4 minutes.Cook time will vary depending on your desired doneness. Use a meat thermometer and cook to 125° F for rare, 135° F for medium-rare, 145° F for medium, 155° F for medium-well, and 160° F for well done.
- Drizzle the steak in the lemon butter sauce. Allow the steak to rest for at least 3 minutes before slicing or consuming.
Air Fryer Steak
- Pat the steak dry and season both sides with lemon pepper seasoning, garlic powder, smoked paprika, salt, and pepper to taste.
- Cook for 5 minutes on 370 degrees. After 5 minutes, open the air fryer and test the internal temperature. Cook for an additional 2-7 minutes.Cook time will vary depending on your desired doneness. Use a meat thermometer and cook to 125° F for rare, 135° F for medium-rare, 145° F for medium, 155° F for medium-well, and 160° F for well done.
- Drizzle the steak in the lemon butter sauce. Allow the steak to rest for at least 5-10 minutes before slicing or consuming.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Hattie says
Flavor, flavor, flavor!! I'm usually a simple salt and pepper steak person, but after making Brandi's lemon pepper wings last week I knew I had to follow it up with the the steak version. Paired it with fresh green beans from the farmer's market and it was a match made in heaven.
staysnatched says
I'm so glad you enjoyed it!