This juicy Garlic Butter Steak has a deep brown crust, basted with garlic butter. The inside stays buttery-tender with my key tricks! This recipe is my answer to restaurant-quality steak at home.
As a food scientist, I’m sharing all my simple tricks (and mistakes to avoid) to make sure you get the best results! Read on.
Garlic Butter Steak Ingredients
You only need six simple ingredients for this pan seared garlic butter steak.
- Steaks: two thick cuts, about 1 to 1 1/2 inches. Ribeye, strip, or sirloin all work.
- Kosher salt and black pepper
- Neutral oil: for searing, since it handles high heat without burning.
- Unsalted butter: cut into pieces so it melts fast for basting. It browns in the pan and becomes rich and nutty as it foams and bastes the steak. SO good.
- Garlic: freshly minced, added at the end so it does not scorch.
Full recipe quantities listed in the recipe card at the bottom of the article.
That is how you build a real sear. If you love a good steak, try my flat iron steak recipe or this fork-tender Instant Pot steak next.
Variations and Substitutions
Here are a few swaps I reach for often.
- Different cut: use ribeye, strip, sirloin, or flat iron. Adjust the time to the thickness.
- Add herbs: drop in a sprig of thyme or rosemary with the butter.
- More garlic flavor: spoon over my easy garlic butter sauce at the table.
- Spice it up: add a pinch of red pepper flakes to the butter.
- Grill instead: try my grilled flat iron steak when the weather is warm.
- Oven finish: for a very thick steak, move the pan to a 400 degree F oven for 2 to 3 minutes after searing.
Grab These Tools
A few basics make this steak foolproof.
- Heavy skillet: cast iron or stainless holds heat for the best crust.
- Instant-read thermometer: the only way to nail doneness every time.
- Tongs: to flip the steaks and tilt them in the butter.
- Spoon: a large metal spoon for basting.
How to Make Garlic Butter Steak
Here is how I cook garlic butter steak from start to finish. The secret is a screaming-hot pan and unwavering patience on the first side.
Prep the Steak
Pat the steaks very dry and season both sides with salt and pepper. Let them sit at room temperature for 30 minutes. Dry, room-temp steak browns faster and cooks more evenly.
Sear the First Side
Heat your pan over medium-high for 4 minutes. Add the oil and wait until it shimmers and looks thin and shiny. This takes 1 to 2 minutes and is the key step.
Add the steaks. You should hear a strong sizzle right away. If you do not, the pan is not hot enough. Sear 2 to 4 minutes until well browned and easy to lift.
Baste with Garlic Butter
Flip the steaks and turn the heat to low. Add the butter and garlic to the pan. Spoon the foaming butter over the steaks as they finish, about 2 to 6 minutes.
Pull the steaks at 130 degrees F for medium rare. Use a thermometer so you do not overshoot. The garlic perfumes the butter without burning at this low heat.
Rest and Serve
Move the steaks to a plate. Pour the garlic butter into a small dish right away to stop it cooking. Rest the steaks 5 minutes, then spoon the butter over to serve.
5 Common Mistakes That Ruin a Pan-Seared Steak
I’m a food scientist. Here are the most frequent mix-ups to avoid when making garlic butter steak:
- Cold steak: a fridge-cold steak cooks unevenly. Let it rest at room temp first.
- Wet surface: moisture steams the meat. Pat the steaks bone dry before searing.
- Pan not hot enough: no sizzle means no crust. Wait for shimmering oil.
- Adding garlic too early: garlic burns fast over high heat. Add it after you flip.
- Skipping the rest: cutting too soon spills the juices. Rest 5 minutes first.
Make Ahead and Storage
Steak is best fresh, but leftovers keep well with a little care.
Storing Leftovers
- Fridge: store in an airtight container for up to 3 days.
- Save the butter: keep any leftover garlic butter to melt over the steak later.
Freezing
- Wrap well: freeze cooked steak in a sealed bag for up to 2 months.
- Thaw first: defrost in the fridge overnight before reheating.
Reheating Leftover Steak
- Low and gentle: warm in a low oven so it does not overcook.
- See my guide: follow the best way to reheat steak to keep it tender.
What to Serve With Garlic Butter Steak
I serve this steak with something starchy and something green. Here are my go-to pairings.
Buttery Steak Toppings
- Pan butter: spoon the reserved garlic butter over the sliced steak.
- Fresh herbs: a little chopped parsley or chives adds color.
- Flaky salt: a pinch right before serving wakes everything up.
Easy Side Dishes for Steak Night
- Mashed potatoes: my best mashed potatoes soak up the garlic butter.
- Asparagus: quick pan-fried asparagus cooks while the steak rests.
- Broccoli: crispy air fryer broccoli is an easy green side.
- Crock pot potatoes: set-and-forget crock pot potatoes free up your stove.
My Best Tips for a Buttery, Restaurant-Quality Steak
These are the little things that take this steak from good to great.
- Dry the surface: a dry steak browns through the Maillard reaction, which builds flavor.
- Preheat fully: a 4-minute preheat and shimmering oil give you an instant sear.
- Wait to flip: the steak releases on its own when the crust is ready.
- Baste off the heat curve: low heat lets the butter brown, not burn.
- Check the temp: pull at 130 degrees F for medium rare, then rest.
- Know your doneness: see my guide to steak temperatures for every level.
Garlic Steak Recipe FAQs
Just skimming through? Here are some quick answers to the commonly-asked questions.
The best cut for garlic butter steak is a well-marbled one like ribeye, New York strip, or sirloin. I look for steaks about 1 to 1 1/2 inches thick. That thickness gives you a deep crust while keeping the center juicy and tender.
A good sear starts with a dry steak and a screaming-hot pan. Preheat the pan for 4 minutes, then heat the oil until it shimmers. Add the steak and listen for a strong sizzle. Do not move it until the crust releases.
Medium rare steak is 130 degrees F at the center. I pull the steak a touch early and let it rest, since the temperature climbs a few degrees as it sits. An instant-read thermometer is the only way to nail it every time.
I use unsalted butter for this garlic butter steak so I can control the salt myself. The steak is already seasoned with kosher salt. Salted butter can push the dish too salty once it reduces in the pan. Unsalted keeps the flavor balanced.
More Garlic Steak Cooking Questions
Garlic burns when you add it to a hot pan too early. I add the minced garlic only after I flip the steak and lower the heat. The gentle heat lets the garlic flavor the butter without turning bitter or dark.
Yes, cast iron is my favorite pan for garlic butter steak. It holds high heat well, which gives you a deep, even crust. Stainless steel works too. Avoid nonstick, since it cannot get hot enough to sear the steak properly.
Steak should rest for about 5 minutes before you slice it. Resting lets the juices settle back into the meat instead of running onto the plate. Skip this step and the steak loses moisture. A short rest keeps every bite juicy.
Garlic butter steak goes with almost anything. I love it with creamy mashed potatoes, pan-fried asparagus, or crispy air fryer broccoli. A simple green salad rounds out the plate. Spoon the reserved garlic butter over your sides too for extra flavor.
Other Steak Recipes You’ll Love
- Best Flat Iron Steak Recipe
- Instant Pot Steak with Easy Pan Sauce
- My Best Beef Fajita Recipe
- Grilled Flat Iron Steak with Peruvian Green Sauce
- Easy Beef Teriyaki
- Old Fashioned Salisbury Steak Recipe
Garlic Butter Steak
Video
Ingredients
- 2 steaks, 10 oz each (1 to 1 1/2 inches thick) ribeye, strip, or sirloin
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil
- 3 tbsp unsalted butter cut in pieces
- 1 tbsp minced garlic about 3 large cloves
Instructions
- Pat the steaks dry and season both sides with salt and pepper. Let them sit at room temperature for 30 minutes.
- Heat a heavy pan over medium-high for 4 minutes. Add the oil and heat until it shimmers and looks thin and shiny, 1 to 2 minutes.
- Add the steaks. You should hear a strong sizzle right away. Sear 2 to 4 minutes on the first side, until well browned and easy to lift.
- Flip the steaks and reduce the heat to low. Add the butter and garlic. Spoon the foaming butter over the steaks for 2 to 6 minutes, until they reach 130 degrees F for medium rare.
- Move the steaks to a plate. Pour the garlic butter into a small dish right away to stop the cooking. Rest 5 minutes, then spoon the butter over to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
