Garlic Butter Steak
Pan-seared garlic butter steak with a deep brown crust and a juicy center, basted in foaming garlic butter. Ready in one skillet in about 15 minutes.
Servings: 2 servings
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.
Video
Notes
Doneness: Pull the steak at 130 degrees F for medium rare. The temperature rises a few degrees while it rests.
Pan: Use cast iron or stainless steel for the best crust. Avoid nonstick.
Garlic: Add it only after you flip and lower the heat so it does not burn.
Nutrition
Calories: 650kcal | Carbohydrates: 2g | Protein: 49g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1150mg | Potassium: 600mg | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 4mg