Why You’ll Love This Recipe
This recipe is all about simplicity and flavor. You’ll only need a few ingredients, but each one works hard to make your steak shine. The sizzling garlic butter basted over the steak creates a luxurious finish, locking in the juices and adding layers of flavor. It’s quick enough for a weeknight yet elegant enough for guests. With just one skillet and a handful of ingredients, you’ll create a steak that rivals any steakhouse favorite.
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Make the Best Garlic Butter Steak Ever: Juicy, Flavorful, and Absolutely Irresistible
- Total Time: 20 mins
- Yield: 2 servings
- Diet: Halal
Description
Make the Best Garlic Butter Steak Ever — tender, juicy, and perfectly seared steak basted in a rich, aromatic garlic butter sauce that melts in your mouth. Simple, elegant, and bursting with flavor, this recipe is pure steakhouse perfection made at home.
Ingredients
- 2 ribeye or New York strip steaks (about 1-inch thick)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 4 tbsp unsalted butter
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- 1 tbsp chopped parsley (for garnish)
- Optional: pinch of red pepper flakes or a squeeze of lemon juice for brightness
Instructions
- Remove steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking. Pat dry with paper towels.
- Season both sides generously with salt and pepper.
- Heat a large cast-iron skillet over high heat until very hot. Add olive oil and swirl to coat.
- Place steaks in the skillet and sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side for another 2–3 minutes.
- Reduce heat to medium and add butter, garlic, and herbs to the skillet.
- As the butter melts, tilt the pan slightly and continuously spoon the garlic butter over the steaks for 1–2 minutes (this is basting).
- For medium-rare, cook to an internal temperature of 130°F (54°C). Adjust cooking time for preferred doneness.
- Transfer steaks to a plate and let rest for 5 minutes before slicing. This helps the juices redistribute.
- Drizzle with the remaining garlic butter from the pan, garnish with chopped parsley, and serve hot.
Notes
- Use a cast-iron skillet for the best sear and even heat distribution.
- Patting the steak dry before seasoning ensures a crispy crust.
- Add a dash of soy sauce or Worcestershire to the butter for deeper flavor.
- Serve with mashed potatoes, roasted veggies, or a simple salad for a complete meal.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (Ribeye, New York Strip, or Filet Mignon)
Choose thick-cut steaks (1 to 1½ inches) for the best sear and juiciness.
Salt and Freshly Cracked Black Pepper
Simple seasoning that enhances the steak’s natural flavor.
Butter
Creates the rich, velvety base for basting and adds luxurious flavor.
Olive Oil
Helps achieve a perfect sear and prevents the butter from burning.
Garlic Cloves
Crushed (not minced) so they infuse the butter without burning.
Fresh Thyme or Rosemary
Adds a fragrant, earthy aroma that perfectly complements the meat.
Optional Finishing Touches
A sprinkle of flaky sea salt or a squeeze of lemon juice for brightness.
Directions
- Bring Steak to Room Temperature: Remove the steak from the refrigerator 30–45 minutes before cooking. This helps it cook evenly and develop a perfect crust.
- Season Generously: Pat the steak dry with paper towels. Season both sides generously with salt and black pepper.
- Preheat Your Pan: Heat a large cast-iron skillet over medium-high heat until it’s almost smoking. Add olive oil and swirl to coat.
- Sear the Steak: Place the steak in the pan and let it sear undisturbed for 2–3 minutes per side (for medium-rare, depending on thickness). Avoid moving it too early—it needs contact with the pan to develop that crust.
- Add Butter and Aromatics: Reduce heat to medium. Add butter, crushed garlic cloves, and sprigs of thyme or rosemary to the skillet. As the butter melts, tilt the pan slightly and spoon the melted butter over the steak repeatedly (basting) for 1–2 minutes.
- Check Doneness: Use a meat thermometer for accuracy—125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- Rest the Steak: Remove from the pan and let rest on a cutting board for at least 5 minutes to allow the juices to redistribute.
- Serve: Slice against the grain and drizzle with the garlic butter from the pan. Sprinkle with flaky sea salt and serve immediately.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 2 people and takes about 20 minutes total—10 minutes prep time and 10 minutes cooking and resting time.
Storage/reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet with a pat of butter over low heat or in the oven at 275°F (135°C) until heated through. Avoid microwaving, as it can toughen the meat.
Variations and Customizations
Garlic Herb Compound Butter
Mix softened butter with minced garlic, chopped herbs, and lemon zest, then chill. Place a pat on top of the hot steak before serving.
Smoky Paprika Steak
Add a pinch of smoked paprika to your seasoning for a subtle smoky flavor.
Creamy Peppercorn Sauce
After searing, deglaze the pan with cream, brandy, and crushed peppercorns for a rich steakhouse sauce.
Blue Cheese Finish
Top the steak with crumbled blue cheese and broil for 1 minute until melty.
Balsamic Glaze Drizzle
Finish with a drizzle of balsamic reduction for tangy sweetness.
Garlic Mushroom Upgrade
Sauté sliced mushrooms in the same pan after removing the steak for a delicious side.
Spicy Kick
Add crushed red pepper flakes to the butter while basting for subtle heat.
Surf and Turf Style
Top with garlic butter shrimp for an indulgent twist.
Truffle Oil Touch
Drizzle a few drops of truffle oil before serving for gourmet flavor.
Rosemary and Wine Pan Sauce
Deglaze the pan with a splash of red wine after searing for a simple, rich sauce.
FAQs
What’s the best cut of steak for this recipe?
Ribeye, New York strip, or filet mignon are perfect for their tenderness and flavor.
How do I know when my steak is done?
Use a meat thermometer—125°F for rare, 135°F for medium-rare, 145°F for medium.
Can I use salted butter?
Yes, but reduce additional salt to avoid over-seasoning.
Can I make this in the oven?
Yes, sear first, then finish in a 400°F oven for 5–7 minutes depending on thickness.
Why do I need to rest the steak?
Resting helps redistribute the juices, keeping the steak moist and flavorful.
Can I use margarine instead of butter?
Butter is best—it adds the signature richness and depth.
Can I add other herbs?
Yes, parsley, oregano, or tarragon all work beautifully.
What side dishes go well with garlic butter steak?
Mashed potatoes, roasted asparagus, creamed spinach, or garlic bread are all perfect pairings.
Can I make it dairy-free?
Use plant-based butter for a similar texture and flavor.
Can I grill instead of pan-sear?
Yes—grill over high heat for 3–4 minutes per side, then baste with garlic butter afterward.
Conclusion
Garlic Butter Steak is the definition of simple elegance—a golden, crusty sear, tender center, and rich garlic butter that makes every bite unforgettable. With just a few quality ingredients and the right technique, you can create steakhouse results in your own kitchen. Whether it’s a romantic dinner, a celebration, or just a craving for something special, this recipe proves that the best meals are often the simplest—especially when butter and garlic are involved.
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