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Garlic Butter Steak

Garlic Butter Steak

Restaurant-quality Garlic Butter Steak that’s surprisingly simple to whip up at home. Incredibly tender and flavorful steak bathed in a rich, garlicky butter sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 2 steaks
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 6-8 ounce steaks (ribeye, New York strip, or filet mignon), about 1 to 1.5 inches thick Remove from refrigerator 30-60 minutes before cooking.
  • 4 tablespoons unsalted butter divided
  • 4-6 cloves garlic minced
  • 2 sprigs fresh rosemary and/or thyme optional, for infusing the butter
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste

Equipment

  • Heavy-bottomed skillet
  • Spoon
  • Cutting Board
  • Foil

Method
 

  1. Pat the steaks thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
    2 6-8 ounce steaks (ribeye, New York strip, or filet mignon), about 1 to 1.5 inches thick, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
  2. Place a heavy-bottomed skillet, like cast iron or stainless steel, over medium-high heat. Add the tablespoon of olive oil. Allow the pan to get very hot; a drop of water should sizzle and evaporate immediately.
    1 tablespoon olive oil
  3. Carefully place the seasoned steaks into the hot skillet. Do not overcrowd the pan; cook steaks in batches if necessary. Sear for 3-4 minutes per side for medium-rare, adjusting the time based on your preferred doneness and the thickness of your steak. You're looking for a deep golden-brown crust. For medium, add an extra 1-2 minutes per side.
    2 6-8 ounce steaks (ribeye, New York strip, or filet mignon), about 1 to 1.5 inches thick
  4. Once you've achieved your desired sear on both sides, reduce the heat to medium. Add 3 tablespoons of the butter to the skillet. If using, add the sprigs of rosemary and/or thyme to the melting butter.
    4 tablespoons unsalted butter, 2 sprigs fresh rosemary and/or thyme
  5. As the butter melts and begins to foam, tilt the skillet towards you. Use a spoon to continuously baste the steaks with the melted garlic butter. Spoon the butter over the tops of the steaks for about 1-2 minutes. This step infuses the steak with incredible flavor and helps finish the cooking process.
    4 tablespoons unsalted butter
  6. Add the minced garlic to the butter in the pan. Continue basting for another 30-60 seconds, just until the garlic is fragrant. Be careful not to burn the garlic; it cooks quickly.
    4-6 cloves garlic, 4 tablespoons unsalted butter
  7. Remove the steaks from the skillet and place them on a clean cutting board or plate. Tent them loosely with foil and let them rest for at least 5-10 minutes. This resting period is essential for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
    2 6-8 ounce steaks (ribeye, New York strip, or filet mignon), about 1 to 1.5 inches thick
  8. Drizzle any extra garlic butter from the pan over the rested steaks. Serve immediately and enjoy your delicious Garlic Butter Steak!
    4 tablespoons unsalted butter

Notes

Store leftover steak and sauce separately. Refrigerate up to 3 days for steak, 5 days for sauce. Reheat gently in a skillet over low heat with broth or extra butter, or in the oven at 275°F (135°C) for 10-15 minutes. Can be frozen for 2-3 months.