Perfect Garlic Butter Steak Recipe
Looking for the best Garlic Butter Steak recipe? This perfectly seared steak is juicy, tender, and finished with a rich garlic herb butter that creates a steakhouse-quality meal right at home. Whether you’re cooking ribeye, New York strip, or sirloin, this foolproof recipe delivers a beautifully caramelized crust and a flavorful, buttery finish every time.
❤️ Why You’ll Love This Recipe
Steakhouse-quality results at home
Rich garlic herb butter
Crispy golden crust with a juicy center
Ready in just 20 minutes
Perfect for weeknight dinners or special occasions
Pairs well with countless side dishes
⏱️ Prep Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Rest Time: 5 minutes
Total Time: 25 minutes
Servings: 2
🛒 Ingredients
For the Steak
2 ribeye, New York strip, or sirloin steaks (10–12 oz / 280–340 g each)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika (optional)
Garlic Herb Butter
3 tablespoons unsalted butter
4 garlic cloves, crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Garnish
Chopped fresh parsley
Lemon wedges (optional)
👨🍳 Instructions
Step 1: Prepare the Steak
Remove the steaks from the refrigerator 30 minutes before cooking.
Pat them dry thoroughly with paper towels.
Season both sides generously with:
Salt
Black pepper
Garlic powder
Smoked paprika (optional)
Step 2: Heat the Pan
Heat a cast-iron skillet over high heat until it’s very hot.
Add the olive oil.
Step 3: Sear the Steaks
Place the steaks in the hot skillet.
Cook without moving them:
Rare: 2–3 minutes per side
Medium-Rare: 3–4 minutes per side
Medium: 4–5 minutes per side
Medium-Well: 5–6 minutes per side
Turn only once.
Step 4: Baste with Garlic Butter
Reduce the heat to medium.
Add:
Butter
Garlic
Rosemary
Thyme
As the butter melts, tilt the pan and continuously spoon the butter over the steaks for 1–2 minutes.
Step 5: Rest
Transfer the steaks to a cutting board.
Rest for 5–10 minutes before slicing to keep the juices inside.
Step 6: Serve
Slice against the grain and serve with:
Garlic mashed potatoes
Roasted asparagus
Creamed spinach
Grilled vegetables
French fries
Caesar salad
Finish with extra garlic butter from the pan and garnish with parsley.
💡 Chef’s Tips
Use a cast-iron skillet for the best crust.
Pat the steaks completely dry before seasoning.
Avoid overcrowding the pan.
Use an instant-read thermometer for perfect doneness:
Rare: 120–125°F (49–52°C)
Medium-Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-Well: 150–155°F (66–68°C)
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked steak for up to 2 months.
Reheat gently in a skillet with a little butter to maintain tenderness.
🥗 Nutrition (Per Serving)
Calories: 690
Protein: 52g
Carbohydrates: 2g
Fat: 53g
Saturated Fat: 19g
Fiber: 0g
Sugar: 0g
Sodium: 640mg
❓ Frequently Asked Questions
What’s the best cut of steak?
Ribeye is prized for its rich marbling and flavor, while New York strip offers a firmer texture. Sirloin is a leaner, budget-friendly option.
Should I marinate the steak?
For high-quality steaks, a simple seasoning of salt and pepper is often enough. Garlic butter added during cooking provides plenty of flavor.
Why should I rest the steak?
Resting allows the juices to redistribute throughout the meat, making every bite more tender and juicy.
What sides go well with steak?
Mashed potatoes, baked potatoes, roasted vegetables, asparagus, mushrooms, mac and cheese, or a crisp salad all pair beautifully with steak.
