Garlic Butter Steak is supposed to taste like a five-star restaurant treat, right? But then, you bring home that pricey steak and—bleh. Either it’s chewy, dry, or the garlic’s so strong you basically sweat it out for days. I’ve been there, seriously. After way too many “almost but not quite” steaks, I’ve got my own foolproof, easy-as-pie method for nailing Garlic Butter Steak every single time. I’ll walk you through it, step by step, so you don’t end up with another kitchen letdown. Let’s get this steak perfect, shall we?
Recipe Guide:
What you need to make this:
Okay, keep it simple. You don’t need to hunt down rare ingredients or memorize French words to pull off Garlic Butter Steak. Here’s my go-to list:
- Steak (Ribeye’s my fave, but use whatever cut calls your name)
- Salt and pepper (be generous, don’t be shy)
- Unsalted butter—lots
- Fresh garlic (don’t use that jarred stuff if you can help it)
- Fresh herbs (parsley or thyme or both, but if you forget them, your dinner isn’t ruined) Got it? Oh, if you wanna try steak and potatoes, check out these garlic butter steak bites and potatoes for double the yum.
Real talk: don’t worry about fancy seasonings. The star here is legit the garlic butter. That’s it.
How to Cook Steak with Garlic Butter
Here’s the bit that trips most people up. Don’t stress. Heat a pan on medium-high (cast iron if you own one, because it gets screaming hot and gives that nice crust). Toss in a bit of oil, let it shimmer, then add your steak. Don’t move it, don’t poke it, just let it sizzle till you see juices peeking out the top.
Flip it once—just once—then after the flip, drop a big spoonful of your herby garlic butter right over it. Baste that steak with melty butter as it finishes cooking. Yeah, imagine the aroma! Cook to your preferred doneness (details on that in a sec), then yank it off the heat and rest it under foil for a few minutes. Trust me, that part matters.
And if you want dessert after? Slide over to these classic butter cookies or even a chocolate peanut butter banana smoothie. I mean, treat yourself.
“I made this steak for my skeptical dad, and he legit said it tasted better than our local steakhouse. I had to agree—can’t believe it was that easy!” — Rachel S.
Tips and tricks for cooking steak and making garlic herb butter
First thing, a cold steak is a sad steak. Let your meat sit out for like 30 minutes before cooking. That way, it cooks evenly. Oh, and pat that steak dry with a towel—water is not your friend if you want a crust.
For the butter, mash together soft butter, minced garlic, herbs, and some extra salt. Make more than you think you need—you’ll wanna smear it on bread or veggies too. If you’re feeling wild, toss in a pinch of red pepper flakes.
Honestly, don’t mess with the steak too much in the pan. Trust me, I’ve ruined enough steaks to know you want that good sear.
If you’re a cookie fan, don’t miss this peanut butter cookies recipe for a sweet finish.
Storage, make ahead and freezing options
Okay, leftovers—let’s get real, Garlic Butter Steak rarely lasts at my house. But if you manage to save some, store the steak in an airtight container in the fridge for up to 3 days. The flavor kinda deepens, not gonna lie.
If you’re feeling organized, make the garlic butter ahead of time and pop it in the fridge. It’ll stay good for a week, maybe more. Leftover garlic butter? Put it on everything—veggies, potatoes, basically anything!
You can freeze cooked steak, just wrap it tight. When reheating, do it gently or you’ll have shoe leather. A low oven or quick pan sear works best.
Oh, and if you go wild with garlic butter, double it up and freeze the extra for next steak night.
Steak Temperature
Let’s talk steak doneness. Here’s my no-fail system. Thumb the thick part of your palm for a rare steak feel, or use a quick-read thermometer. Let’s keep it actual:
- Rare: Warm red center, 120°F to 125°F
- Medium-rare: Pink and juicy, 130°F to 135°F
- Medium: Slightly pink, 140°F to 145°F
- Well done: It’s brown all the way, 160°F+ (not my thing, but hey, you do you) Keep in mind, steak keeps cooking a bit after you take it off the heat (carryover cooking is real). Resting—where the magic happens—lets all those buttery juices settle in.
If you want some killer sides, check garlic butter steak bites and potatoes for something even more filling.
Garlic Butter Steak
Ingredients
Method
- Remove the steak from the fridge and let it sit at room temperature for about 30 minutes before cooking.
- Pat the steak dry with a towel to remove excess moisture.
- In a bowl, mash together soft butter, minced garlic, fresh herbs, and a pinch of salt to prepare the garlic butter.
- Heat a cast iron skillet on medium-high heat until it is very hot.
- Add a bit of oil to the pan and let it shimmer.
- Place the seasoned steak in the skillet, and do not move it until it has developed a crust.
- After a few minutes, flip the steak just once.
- After flipping, add a big spoonful of garlic butter over the steak and baste it as it cooks.
- Cook the steak to your desired doneness, then remove it from the heat and cover it with foil to rest for a few minutes.
Notes
Common Questions
Q: Can I use margarine instead of butter?
A: You could, but honestly, regular butter just tastes better with steak. Marg might work in a pinch though.
Q: What’s the best steak cut for this?
A: Ribeye sings with garlic butter, but sirloin, strip, or even filet are all winners. Depends on your budget (and what’s on sale).
Q: Can I grill instead of pan-sear?
A: Absolutely! Just slap that steak on a hot grill, then top with your garlic butter after flipping for that melty finish.
Q: My garlic burns. What am I doing wrong?
A: Don’t add garlic right at the start. Put it in the butter, then spoon it over once you flip the steak. That way, it melts but doesn’t burn.
Q: Can I make this dairy-free?
A: Use plant-based butter if you need. The flavor won’t be quite the same, but it’ll still work.
Ready, Set, Steak Night!
Alright, if you’re itching to knock out a Garlic Butter Steak that’ll wow friends or (most annoyingly) picky family, just follow these easy steps. Trust me, if you can toast bread you can absolutely pull off this steak. For even more ideas, jump to this guide on how to make garlic butter steak with homemade garlic butter or browse another pan seared steak with garlic and butter recipe for extra inspiration. Or, for something classic, see this sirloin steak with garlic butter recipe—good stuff. Get your skillet hot, prep that buttery goodness, and go show those fancy steakhouses how it’s done at home!
More Resources
If this Garlic Butter Steak got you hungry for more, here are some savory dishes and expert guides you’ll love exploring next:
- Garlic Butter Steak Bites and Potatoes – the ultimate one-pan comfort meal, crispy potatoes and juicy steak in a buttery sauce.
- Whole Wheat Bread – Soft & Hearty Two Loaves – perfect for soaking up every last drop of that garlic butter.
- Easy Sweet Potato Casserole – a creamy, cozy side that balances rich steak flavors beautifully.
- Classic Butter Cookies – because every great steak dinner deserves a sweet, buttery ending.
- Chocolate Peanut Butter Banana Smoothie – a quick, indulgent drink to wrap up your meal.
- Garlic Butter Steak with Homemade Herb Butter – revisit the main recipe and experiment with flavor variations.
- Serious Eats – How to Cook the Perfect Steak – an in-depth guide on searing, resting, and mastering steak texture.
- Food Network – Compound Butter Recipes – learn to elevate your garlic butter game with creative flavor infusions.
Try it, then swing back and tell me how it turned out. No more sad steaks in your kitchen. Let’s eat!
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