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Mouthwatering Garlic Butter Steak Recipe You Need to Try - Featured Image

Mouthwatering Garlic Butter Steak Recipe You Need to Try

Learn how to make delicious Garlic Butter Steak. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 ribeye steaks (about 8 ounces each), or your preferred cut (sirloin or strip steak work great too)
  • Salt, about 1 teaspoon, plus more for seasoning
  • Freshly ground black pepper, 1 teaspoon
  • 4 tablespoons unsalted butter
  • 4 garlic cloves, minced (or pressed for extra punch)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves (optional, but adds a lovely aroma)
  • 1 teaspoon fresh rosemary, chopped (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 teaspoon lemon juice (optional, for a subtle brightness)

Substitution tips: If you don’t have fresh herbs, dried thyme or rosemary will work—just use about half the amount since dried herbs are more concentrated. Grass-fed butter or ghee can be swapped in if you want a dairy-free option, but the flavor will be slightly different. And if you prefer a leaner steak, flank or flat iron are great alternatives, just adjust cooking time accordingly.

Instructions

  1. Take your steaks out of the fridge about 30 minutes before cooking to let them come to room temperature. This helps them cook evenly—trust me, I learned this the hard way when a frozen steak met a hot pan once, and it was no fun.
  2. Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
  3. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and let it shimmer—it should be hot but not smoking.
  4. Carefully place the steaks in the skillet. Don’t move them around; let them sear for about 3-4 minutes on the first side until a golden-brown crust forms. You’ll know they’re ready to flip when they release easily from the pan.
  5. Flip the steaks and cook for another 3 minutes for medium-rare. Adjust time if you want your steak more or less done—my family prefers theirs closer to medium.
  6. Reduce the heat to medium-low. Add the butter, minced garlic, thyme, and rosemary to the pan.
  7. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the garlic butter. This step is pure magic and smells incredible—my kids always come running to the kitchen at this point.
  8. Continue basting and cook for 1-2 more minutes until the steaks reach your desired doneness. Use a meat thermometer if you want to be precise (130°F for medium-rare, 140°F for medium).
  9. Remove the steaks from the pan and let them rest on a cutting board for 5 minutes. This keeps the juices locked in, which I learned after a few dry meals early on.
  10. Optional: Stir in a teaspoon of lemon juice into the remaining garlic butter sauce for a bright finish.
  11. Slice the steaks against the grain, drizzle with the garlic butter sauce, and sprinkle with fresh parsley before serving.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Garlic Butter Steak, recipe, cooking, food