There’s something undeniably luxurious about a perfectly cooked steak sizzling in garlic butter. It’s the kind of dish that turns an ordinary evening into a celebration. Whether you’re planning a romantic date night at home, an indulgent weekend meal, or simply craving something rich and satisfying after a long day, garlic butter steak delivers bold flavor with minimal effort.
The inspiration for this recipe comes from classic French bistro fare, where butter, garlic, and fresh herbs are often used to elevate simple ingredients. This take on garlic butter steak brings that timeless combination to your kitchen—without the need for expensive cuts or professional cooking techniques. With a sizzling sear, aromatic garlic, and a lush butter finish, this dish is all about transforming everyday cooking into something truly memorable.
Why You’ll Love This Garlic Butter Steak
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Fast and Flavorful: From pan to plate in under 30 minutes, this recipe is both weeknight-friendly and special enough for company.
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Pan-Seared Perfection: The stovetop method gives the steak a beautiful golden crust while keeping the inside juicy and tender.
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Simple Ingredients, Big Taste: Just a handful of pantry staples—steak, garlic, butter, herbs—create a bold, rich dish.
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Versatile Serving Options: Pair it with mashed potatoes, roasted vegetables, or a crisp salad—it fits every table.
Ingredients You’ll Need
To make the best garlic butter steak at home, you’ll want to gather a few key ingredients. Quality matters here—especially with the meat.
For the Steak:
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2 ribeye steaks (about 1 inch thick, or cut of your choice: NY strip, sirloin, filet mignon)
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Salt (kosher or sea salt)
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Freshly ground black pepper
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1 tablespoon olive oil (for searing)
For the Garlic Butter:
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4 tablespoons unsalted butter (softened)
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3–4 garlic cloves (minced or finely grated)
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1 tablespoon fresh parsley (chopped)
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1 teaspoon fresh thyme or rosemary (optional, chopped)
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1 teaspoon lemon juice (optional for a hint of brightness)
Step-by-Step Instructions
Follow these detailed steps for steakhouse-quality garlic butter steak—no fancy equipment or culinary degree required. Just technique, timing, and a little patience.
Step 1: Let the Steak Come to Room Temperature
Start by taking your steaks out of the refrigerator at least 30 to 45 minutes before you plan to cook them. This is a critical yet often overlooked step. Cold steaks placed directly into a hot pan will cook unevenly—the outside may burn while the inside remains undercooked. Allowing the steak to come to room temperature ensures even cooking throughout and a more consistent texture.
Once out of the fridge, place the steaks on a plate and leave them uncovered. This allows surface moisture to evaporate, helping create a better sear. Just before seasoning, pat both sides of the steak thoroughly with paper towels. Dry steak = crisp crust.
Step 2: Season Generously
Now it’s time to build the flavor. Use coarse kosher salt and freshly cracked black pepper—nothing fancy, just quality basics. Don’t be shy here: season both sides of the steak liberally. The salt not only enhances flavor but also helps draw out moisture from the surface, contributing to that golden crust.
If you like, you can add a light sprinkle of garlic powder or onion powder for extra savory depth, though it’s optional. For best results, season just before searing to avoid drawing out too much internal moisture.
Step 3: Make the Garlic Butter
While your steak is coming to room temperature or resting after seasoning, whip up the garlic butter. In a small bowl, mix together:
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4 tablespoons softened unsalted butter
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3–4 cloves of minced or grated garlic
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1 tablespoon chopped fresh parsley
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1 teaspoon fresh thyme or rosemary (optional)
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A squeeze of lemon juice (for balance, optional)
Blend everything together until smooth and creamy. This is your flavor bomb. You can prepare the garlic butter ahead of time and refrigerate it for up to a week or freeze it in logs for longer storage. Let it come to room temp before using to ensure easy spreading and melting.
Step 4: Sear the Steak
Place a heavy skillet over high heat. Cast iron is ideal—it holds heat well and promotes a beautiful crust. When the pan is hot enough that a drop of water sizzles instantly, add a tablespoon of olive oil and swirl to coat.
Carefully place your seasoned steaks in the pan, laying them away from you to avoid splatters. Don’t overcrowd the pan—if you’re cooking more than two steaks, do it in batches.
Let the steak sear undisturbed for 3 to 4 minutes. Resist the urge to move or flip it too early—this is how the crust forms. After that, flip and sear the second side for another 2 to 4 minutes depending on your desired doneness.
Step 5: Baste with Garlic Butter
Once both sides have seared, reduce the heat to medium-low. Add 2 tablespoons of your prepared garlic butter to the pan, along with a few smashed garlic cloves and optional herb sprigs like thyme or rosemary for extra aroma.
Now, tilt the pan slightly so the butter pools at the bottom. Use a large spoon to scoop up the melted butter and pour it continuously over the steaks for about 1 to 2 minutes. This basting technique not only keeps the meat moist but infuses it with rich, garlicky flavor. The butter will also brown slightly, adding nutty undertones that enhance the overall taste.
Step 6: Rest and Serve
Once the steak is perfectly seared and basted, remove it from the pan and transfer it to a plate or cutting board. Immediately top each steak with another generous spoonful of garlic butter and loosely tent with foil.
Let the steaks rest for 5 to 10 minutes. This is essential—the juices that moved to the center during cooking will redistribute throughout the meat. Cutting too early can result in a dry, flavorless steak.
After resting, slice against the grain if serving sliced, or serve whole with any remaining melted garlic butter spooned over the top. Add a sprinkle of finishing salt or chopped herbs for garnish if desired.
Now dig in—every bite should be juicy, tender, and packed with buttery, garlicky goodness.
How to Choose the Best Cut of Steak
Different cuts yield different textures and flavors. Here are a few popular options:
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Ribeye: Richly marbled and flavorful. Ideal for garlic butter because the fat enhances the richness.
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NY Strip: Leaner than ribeye but still tender with good flavor.
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Filet Mignon: Exceptionally tender and mild. Pairing it with garlic butter boosts its taste.
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Sirloin: More affordable and slightly chewier, but still delicious when cooked properly.
Aim for steaks that are at least 1-inch thick for best results.
Perfect Steak Doneness Guide
Use a meat thermometer for accuracy. Here’s a quick guide:
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Rare: 120–125°F – Cool red center
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Medium Rare: 130–135°F – Warm red center (ideal for most steak lovers)
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Medium: 140–145°F – Warm pink center
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Medium Well: 150–155°F – Slightly pink center
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Well Done: 160°F+ – Little or no pink
Always let the steak rest after cooking so the juices can settle.
Serving Suggestions
Garlic butter steak pairs beautifully with a wide variety of sides. Here are a few favorites:
Classic Pairings
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Mashed Potatoes: Buttery and smooth to complement the steak’s richness.
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Roasted Vegetables: Carrots, Brussels sprouts, or asparagus bring color and balance.
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Creamed Spinach: A steakhouse classic.
Lighter Options
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Arugula Salad: Tossed with lemon vinaigrette to cut through the richness.
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Steamed Green Beans: With a touch of lemon zest or parmesan.
Comfort Sides
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Mac and Cheese: Creamy and indulgent, perfect for special occasions.
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Garlic Bread: Ideal for soaking up leftover butter on the plate.
Tips for the Best Garlic Butter Steak
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Preheat the Pan Properly: A hot pan ensures a proper sear and locks in juices.
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Don’t Crowd the Pan: Cook steaks one or two at a time to avoid steaming them.
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Use Real Butter: Unsalted butter gives you more control over the flavor.
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Basting is Key: That buttery spooning step deepens flavor and adds moisture.
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Let It Rest: Don’t skip the rest time—cutting too soon can make your steak dry.
Variations to Try
Looking to mix things up? Try one of these flavorful twists:
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Spicy Garlic Butter: Add a pinch of red pepper flakes or cayenne to the butter.
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Blue Cheese Finish: Top the rested steak with a crumble of blue cheese.
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Steak with Mushrooms: Sauté sliced mushrooms in the garlic butter for a savory topping.
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Herb Compound Butter: Mix basil, tarragon, or chives into the butter for a fresh take.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. To reheat without drying out:
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Stovetop: Reheat gently in a skillet with a small knob of butter over low heat.
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Oven: Wrap steak in foil and warm in a 300°F oven for about 10 minutes.
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Avoid the Microwave if possible—it tends to toughen the meat.
You can also slice cold steak thinly for sandwiches or salads the next day.
Frequently Asked Questions
Can I grill the steak instead of pan-searing it?
Yes! Preheat your grill to high, oil the grates, and cook each side for 3–5 minutes depending on thickness. You can melt the garlic butter and brush it on during the last few minutes or after grilling.
What type of pan is best for cooking steak?
Cast iron is ideal because it retains and distributes heat evenly, creating the best sear. Stainless steel also works well. Nonstick pans should be avoided for this recipe since they can’t handle high heat as effectively.
Can I use margarine or oil instead of butter?
Butter provides unmatched flavor and richness in this recipe. If necessary, you can use ghee or a mix of olive oil and butter, but margarine is not recommended for flavor or searing.
How do I know when the steak is done without a thermometer?
You can use the “finger test” to estimate doneness, but for best accuracy and consistency, an instant-read thermometer is the safest bet.
Is this recipe keto-friendly or low-carb?
Yes! This garlic butter steak recipe is naturally low in carbohydrates and suitable for keto diets when paired with appropriate sides like roasted vegetables or salads.
